1/2 cup mayonnaise
1/2 cup sour cream
1 block (8 ounces) cream cheese, softened
3 tablespoons ketchup
2 cups shredded Swiss cheese
1 tablespoon prepared horseradish (optional)
1 cup sliced corned beef, finely chopped
1 cup sauerkraut, drained well
Preheat oven to 350 degrees. In a bowl, use a mixer to mix together first 4 ingredients until smooth. Stir in remaining ingredients by hand. Spoon mixture into a small to medium sized baking dish that has been sprayed with cooking spray. Bake for 20 to 30 minutes or until warm and bubbly. Serve warm with toasted cocktail rye bread, bagel chips, or crackers for dipping.
You can also spoon this dip and bake in a hollowed out bread bowl. Depending on the size of the loaf of bread, the dip recipe may need to be doubled. Serve warm with chunks of the insides of the bread and extra bread for dipping.