Such a crowd favorite! Had no idea you could make this in dip form!

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
Stir in the Dijon mustard and Worcestershire sauce.
Add the shredded Swiss cheese, sauerkraut, chopped corned beef, and dill pickles to the mixture, and stir until well combined.
Transfer the mixture to a baking dish and spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden on top.

Let it cool for a few minutes before serving with your choice of sides.
Variations & Tips
For a spicier version, add a teaspoon of horseradish or a dash of hot sauce to the mixture. If you prefer a milder flavor, substitute the Swiss cheese with a milder cheese like mozzarella. For a vegetarian twist, replace the corned beef with sautéed mushrooms or roasted red peppers. You can also make this dip in a slow cooker by combining all the ingredients and cooking on low for 2-3 hours, stirring occasionally.