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

 

Printable Recipe

 

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.

 

Method...

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!