Place the cream cheese, mayonnaise, tomato sauce, horseradish, cracked pepper and onion powder in a bowl and beat using electric beaters until mixture is combined and smooth. This could also be done using a food processor or mixed by hand.
Add the sauerkraut, chives, pickles and corned beef to the mixture and stir to combine and coat all of the corned beef.
In a small baking dish, place the mixture and top with the cheese. Place in oven and bake for 30 minutes. Our baking dish was 4 cups/1 quart in size.
Allow to sit for 5 minutes before serving. Best served hot.
Makes 3 cups. Serving size is 1/4 cup.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.