This is a recipe that I have been making for a few years now. It's usually made upon request, mostly for special occasions. (Birthday Parties, New Years, Christmas..)
My manly man and my Mother in Law are real suckers for a great Reuben Sammie.
They have sort of have a tradition when it comes Reubens :
Around mother's day, hubs takes his mom out on a lunch date...But wait......not just any lunch date....Each year the two of them go to a different restaurant in search of the Ultimate Reuben Sandwich...
{a.k.a. The Holy Grail}
So my peeps know their Corned Beef & Kraut......
And this dip is good.
Really Guuuuud.
This past Christmas, I found myself hovering over this dip most of the night, just dipping, eating, and drinking....
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| My Reuben Dip after approx. 3 Hours on Low. |
Slow Cooker Reuben Dip
- 1/2 Cup Thousand Island dressing
- 16 Ounces Sauerkraut, Rinsed and squeezed dry
- 8 Ounces Shredded Corned Beef
- 16 Ounces Shredded Swiss Cheese, Divided
In medium bowl, Mix Mayonnaise and Thousand Island Dressing. Add drained Sauerkraut, Corned Beef, and 8 Ounces of Shredded Swiss Cheese. Place in 4 quart slow cooker. Top with additional 8 ounces Swiss Cheese. Heat on low for approx. 4 hours. Serve with Rye or Pumpernickel cocktail Bread or variety of crackers.
Stay Hungry & Happy, My Friends!
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