Hot Pastrami and Swiss Dip

Hot Pastrami and Swiss Dip

Ingredients
6 ounces whipped cream cheese, room temperature
¼ cup Russian Dressing
2 teaspoons Dijon mustard
2 teaspoons grainy mustard
Kosher salt and freshly ground black pepper
6 ounces Swiss cheese, grated
⅓ pound pastrami, thinly sliced and chopped
½ cup sauerkraut, drained
¼ cup pickles, chopped
Freshly chopped parsley, for serving
1 OG, for serving

Directions
Preheat oven to 400 degrees F.

In a medium bowl combine cream cheese, Russian dressing, mustards, and salt and pepper to taste. Mix in 4 ounces Swiss cheese, pastrami, sauerkraut and pickles. 

Transfer mixture to ramekins and sprinkle with remaining 2 ounces Swiss cheese. Bake until dip is bubbling around the edges, about 15 to 20 minutes. Switch the oven to broil and bake until the top is golden brown, 1 to 2 minutes. Garnish with parsley and serve immediately with the original pretzel.