One of the best ways to make hot Reuben dip is to combine cream cheese, sour cream, corned beef, sauerkraut and cheese into a baking dish and bake it in the oven until the dip bubbles. An alternative is to cook it in a slow cooker for a few hours.
Make hot Reuben dip by beating together 1 8-ounce package of softened cream cheese, 1/2 cup sour cream and 2 tablespoons ketchup. Add 1 cup rinsed and drained sauerkraut and 1/2 pound deli-corned beef. Stir in 1 cup shredded Swiss cheese and 2 tablespoons minced onion. Spoon the mixture into a baking dish, and cook for 30 minutes at 375 degrees Fahrenheit. Serve with crackers or bread, depending on your personal preference. You can also reserve half the cheese, sprinkle it on top of the baked dip and broil it until it begins to brown.
Another option is to pour 1 can rinsed and drained sauerkraut, 1 8-ounce package cubed cream cheese, 4 2-ounce packages chopped deli corned beef, 1 cup sour cream and 1 cup shredded Swiss cheese into a slow cooker. Heat on low for up to two hours. Spice up the dip with 2 tablespoons spicy brown mustard.