Reuben Dip

This dip is super delicious! We can't get enough. I don't know where it came from originally---I got it from my father-in-law.

Ingredients

• 8 oz cream cheese, cut into bits and softened
• 1/2 cup sour cream
• 1 cup drained sauerkraut, chopped
• 1/2 lb cooked lean pastrami, chopped fine
• 2 tsp finely chopped onion
• 1 tbsp ketchup
• 2 tsp spicy brown mustard
• 1 cup ungrated swiss cheese

Instructions

1. Preheat oven to 375 degrees.
2. In a large bowl, combine well the cream cheese, sour cream, sauerkraut, pastrami, onion, ketchup, mustard, and Swiss cheese. Transfer dip to a small ovenproof casserole dish and bake covered for 30 minutes, until bubbles form around the edges. Remove the cover and bake an additional 5 minutes, or until it begins to turn golden.
3. Serve with rye/pumpernickel crackers/breads. Any good multigrain cracker will do!