Ingredients
- Corned beef, shredded: 1 pound
- Sauerkraut, drained and chopped: 1 (14 ounce) can
- Cream cheese, softened: 8 ounces
- Swiss cheese, shredded: 1 cup
- Thousand Island dressing: 1 cup
- Dijon mustard: 1 tablespoon
- Rye bread, cubed or crackers: For serving
- Green onions, chopped: 2 tablespoons (optional garnish)
Instructions
- Step 1: In a slow cooker, combine the shredded corned beef, drained and chopped sauerkraut, softened cream cheese, shredded Swiss cheese, Thousand Island dressing, and Dijon mustard.
- Step 2: Stir all ingredients together until well combined.
- Step 3: Cover the slow cooker and cook on low for 2-3 hours, or until the cheese is melted and the dip is heated through. Stir occasionally during cooking.
- Step 4: Once the dip is heated through and the cheese is melted, give it a final stir.
- Step 5: Garnish with chopped green onions, if desired. Serve hot with cubed rye bread or crackers for dipping.
Notes
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- For quick reheating, microwave individual portions in 30-second intervals, stirring in between, until warmed through.
- Serve this warm, gooey dip with pretzel bites for a salty-sweet twist on the classic rye.
- To prevent scorching, especially on older slow cookers, add a splash of beef broth or water if the dip seems too thick during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American