Such a crowd favorite! Had no idea you could make this in dip form!

Servings: 8

8 ounces cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 cups shredded Swiss cheese
1 1/2 cups sauerkraut, drained and chopped
1 cup corned beef, chopped
1/4 cup chopped dill pickles

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.

Stir in the Dijon mustard and Worcestershire sauce.

Add the shredded Swiss cheese, sauerkraut, chopped corned beef, and dill pickles to the mixture, and stir until well combined.

Transfer the mixture to a baking dish and spread it evenly.

Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden on top.