Ingredients
- Corned beef, shredded: 1 pound
- Sauerkraut, well-drained: 1 (14-ounce) can
- Cream cheese, softened: 8 ounces
- Thousand Island dressing: 1 cup
- Swiss cheese, shredded: 1 1/2 cups
- Worcestershire sauce: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Rye bread, cubed or crackers: for serving
Instructions
- Step 1: In a slow cooker, combine the shredded corned beef, drained sauerkraut, softened cream cheese, Thousand Island dressing, shredded Swiss cheese, Worcestershire sauce, and garlic powder.
- Step 2: Stir the ingredients together until well combined.
- Step 3: Cover the slow cooker and cook on low heat for 2-3 hours, or until the cheese is melted and the dip is heated through and bubbly, stirring occasionally.
- Step 4: Once cooked, give the dip a final stir to ensure everything is well incorporated.
- Step 5: Serve hot with cubed rye bread or your favorite crackers for dipping.
Notes
- Refrigerate leftover dip in an airtight container for up to 3 days.
- For quick reheating, microwave individual portions in 30-second intervals, stirring in between, until warmed through.
- Serve this savory dip with pretzel bites or bagel chips for a delightful twist on the classic rye.
- To prevent a watery dip, squeeze as much liquid as possible from the sauerkraut before adding it to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American