Saturday, September 21, 2013

Slow Cooker Rueben Dip

Last weekend was the best.  After so many weekends of work and crazy,
I was finally, finally, FINALLY able to take a couple of days off and spend some much
needed quality time with my husband and my friends.
Good friends, good food, good times.
One friend visited from California.  Another WON A DANCE COMPETITION. 
That happened.  She's awesome.

Not only did she put on her dancing shoes and pull off a win,
she organized an Afterglow at our favorite local bar.
 With so much to celebrate, and the location making cocktails practically a guarantee,
she also convinced the owner to let us put together a little potluck.
And thus, we arrive dear friends, at the point of this rambling entry,
my contribution to the celebration was a reimagining of a classic deli sandwich.

Slow Cooker Rueben Dip
You'll Need...
1/2 pound corned beef, chopped (about 2 cups)*
1 (8-ounce) package cream cheese, diced
1 (16-ounce) bottle Thousand Island dressing
1 (32-ounce) jar sauerkraut, drained
1 cup shredded Swiss cheese
1 tablespoon prepared horseradish
1 tablespoon caraway seeds
2 tablespoons Dijon mustard
*I got mine at the deli counter, asked for it to be sliced very thin, then chopped it at home.
Add all ingredients to the bowl of a slow cooker and stir to combine.  Turn slow cooker to high for about 1 hour, stirring occasionally to ensure all ingredients are fully combined.  Reduce heat to low or warm to hold dip for serving.
Serve with cocktail-size rye or pumpernickel bread squares.
Makes about 8 cups of dip - enough to feed an army!

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