Ingredients

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8 oz corned beef, chopped, buddig recommended
1–1/2 cups fresh refrigerated sauerkraut, drained, cleveland kraut recommended
3/4 cup thousand island dressing, ken’s recommended
4 oz finely shredded swiss cheese
1 tablespoon dijon mustard
8 oz cream cheese, softened to room temperature
dippers: crostini, pretzels, tortilla chips, ridged potato chips, frito scoops

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Instructions

In a 3-quart crock pot, combine all ingredients except the cream cheese. Mix thoroughly with a spatula.
Add the softened cream cheese to the mixture and stir well, leaving some larger cream cheese pieces intact as they will melt during cooking.
Set the slow cooker to LOW and cook for 1-1/2 to 2 hours, stirring every 20-30 minutes until the dip is hot and creamy.
Serve with your choice of dippers and keep the slow cooker on warm.

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Notes

For a creamier texture, allow the cream cheese to soften for longer before mixing.
Experiment with different dippers such as baguette slices or vegetables for a fresh twist.
Make sure to drain the sauerkraut well to avoid a watery dip.

Author: Marry
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Appetizer
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 900mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 12g
Cholesterol: 60mg