• 8 oz cream cheese, softened
• 1/2 Cup Mayonnaise
• 1/3 Cup Thousand Island Dressing
• 1/4 lb Turkey pastrami, coarsely chopped
• 1/4 lb Swiss cheese, coarsely grated

• 1 1/2 Cups Silver Fleece Sauerkraut, rinse with water and squeezed dry
• 1/2 Cup Chopped midget Kosher dill pickles, drained
• 1 1 lb Round loaf (8 inch diameter) of pumpernickel/light rye combination bread

Preparation:

Combine cream cheese, mayonnaise, and Thousand Island dressing and beat with hand mixer until fairly smooth. Add the pastrami, Swiss cheese, sauerkraut and dill pickles and blend together by hand. Refrigerate the dip until ready to serve. Hollow out the round loaf of bread and line inside with plastic wrap. Cut the bread that was removed in wedges to use for dipping. Place the dip in the loaf and garnish. Pumpernickel sticks, celery sticks, and carrot sticks are also delicious with this dip.

Servings: 16