1 (4 oz.) pkg. cream cheese, room temperature
1/4 c. sour cream
1/2 c. grated Swiss cheese
4 oz. (1/2 lb.) corned beef, finely chopped
1/4 c. drained sauerkraut
2-3 tbsp. milk

Heat all ingredients in a small saucepan over low heat until hot and all cheese is melted. Thin with more milk if it gets too thick. Serve with small party rye bread or Pepperidge Farm rye sticks.