This recipe is dangerous! Dangerously delicious! We made this dip in our sample kitchen to use up some leftover corned beef. We thought that we’d be able to take the dip home for a basketball party that we were having, and we were wrong. Within 30 minutes, all of this dip had been devoured by the staff here, it is so good! The dip is creamy, full of flavor and spreads perfectly on a cracker. If you want to take your dip game up to the next level, instead of using crackers to dip, try toasting rye bread and dipping that into the Reuben Dip. Mmmmmmm, so delicious!
- 8 oz Corned Beef (cooked and chopped)
- 8 oz Cream Cheese (cubed)
- 8 oz Sauerkraut (drained)
- 1 cup(s) Sour Cream
- 1 cup(s) Swiss Cheese (shredded)
- 2 Tbsp Thousand Island Dressing
- Caraway Seed (for garnish)
- Crackers (optional)
Put cubes of cream cheese, corned beef, sauerkraut, sour cream, shredded Swiss cheese and Thousand Island dressing in a small slow cooker. Put cover on and cook on low for about 2 hours, until cheese is melted.
After two hours, stir all the ingredients together until blended. Switch the slow cooker to warm, and leave the dip in slow cooker for easy transport and to keep warm or transfer to a serving bowl for immediate dipping. Use sturdy crackers or toasted rye bread for dipping. Enjoy!