Monday, April 30, 2012

Crock Pot Reuben



·         8 oz. cooked corned beef, coarsely chopped.  A bit more beef is better!
·         1 small package sauerkraut, rinsed, drained, chopped (Boar’s Head is best)
·         8 oz. pkg. cream cheese
·         2 cups Swiss cheese (cut up block okay)
·         1/2 cup Thousand Island salad dressing (or look for small packet in Deli)

Mix all ingredients in 1-1/2 - 3 quart crockpot. Cover and cook on LOW for 4 hours. Stir often to combine and scrape down sides. Dip will hold for 2 hours on LOW. Serve with party rye bread slices, pretzels, pickles, and french bread cubes.

Serves 10-12

1 comment:

Juli Pelletier said...

Love this! I made this for Christmas this past year and everyone loved it!