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Hot Reuben Dip
Rachel Kim

Hot Reuben Dip

Corned beef, Swiss and well-drained sauerkraut turn the sandwich into a rich crock of dip. Chopping everything small keeps each scoop balanced, and squeezing the kraut prevents the cheese base from thinning. Rye crackers are the obvious partner, but toasted bread cubes stand up even better.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 12 oz thin-sliced deli corned beef chopped
  • 1 package 8 oz cream cheese, cubed
  • 1 cup sour cream
  • 1/2 cup Thousand Island dressing
  • 2 cups shredded Swiss cheese divided
  • 1 cup sauerkraut rinsed and squeezed dry
  • 1 tsp caraway seeds optional

Method
 

  1. Coat a 3-quart slow cooker lightly with nonstick spray.
  2. Add the corned beef, cream cheese, sour cream, dressing, 1 1/2 cups Swiss, sauerkraut and caraway if using.
  3. Cover and cook on low for 1 1/2 to 2 hours, stirring once, until hot and blended.
  4. Top with the remaining Swiss, cover and melt for 10 minutes.
  5. Switch to warm and serve with rye crackers or firm toasted bread cubes.