Reuben Dip with Dark Rye Toasts

Preheat your oven to 350 F.

In a food processor or blender, combine the cream cheese, sour cream, mayo, ketchup, relish, and horseradish mustard. Puree until smooth.

Into a large bowl, add the cream cheese sauce, Swiss cheese, Gruyere cheese, corned beef, sauerkraut, and fresh parsley. Stir to combine thoroughly.

Pour the mixture into a small baking dish (I used a small oval baker but a loaf pan size could also work). Bake at 350 F for 15-20 minutes or until bubbly.

Serve immediately with dark rye toasts. Enjoy!