To make Reuben dip, combine 8 ounces of softened cream cheese, 4 ounces of chopped corned beef, 8 ounces of sauerkraut, 1 cup of sour cream and 1 cup of shredded Swiss cheese. Heat the mixture in a small slow cooker on low for one to two hours to melt the cheese. For an oven version, spread the ingredients in a baking dish, and bake at 375 F for 15 minutes.
Use thin deli corned beef when making the dip. Chop it up into tiny pieces so that it mixes into the dip evenly. Prepare the sauerkraut by draining the juice in the can or jar and rinsing the sauerkraut. Pat it dry with a paper towel. Chop the sauerkraut if the pieces are large.
Use additional condiments or seasonings to add flavor, such as horseradish, relish or ketchup. Add 1 to 2 tablespoons of each condiment to match your taste preferences. Add chopped chives for extra flavor.
Serve the Reuben dip while warm or hot. If you choose the slow cooker method, serve the dip directly from the slow cooker to keep it warm for a longer period of time. If the slow cooker has a warm setting, use it after the cheese melts. Reuben dip baked in the oven cools faster since it doesn't have anything to keep it warm. Serve this dip with pumpernickel bread, rye bread or crackers.