1 (4 ounce) can cream cheese
1 1/2 teaspoons Worcestershire sauce
1 packet dry onion soup mix
In a medium bowl, mix cream cheese, Worcestershire sauce and soup mix. Make a well in the center of cream cheese mixture; add the onion soup mix.
Cover and refrigerate at least 8 hours, or overnight.
Use cooking spray to spray other side of pie; trim middle. Place apart broil side down on plate of foil. Brush with remaining wet mustard to seal; arrange atop pie. Drizzle with mayonnaise or seasoned dry mustard. Serve with horseradish, chopped tomatoes and sliced bacon.