Ingredients
- Corned beef, chopped: 1 pound
- Sauerkraut, drained and chopped: 1 (14-ounce) can
- Cream cheese, softened: 8 ounces
- Swiss cheese, shredded: 4 ounces
- Thousand Island dressing: 1 cup
- Worcestershire sauce: 1 tablespoon
- Garlic powder: 1 teaspoon
Instructions
- Step 1: Combine the chopped corned beef, drained and chopped sauerkraut, softened cream cheese, shredded Swiss cheese, Thousand Island dressing, Worcestershire sauce, and garlic powder in a slow cooker.
- 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 to prevent burning.
- Step 4: Once the dip is heated through and the cheese is melted, give it a final stir.
- Step 5: Serve warm with rye bread, crackers, or bagel chips for dipping.
Notes
- Refrigerate leftover dip in an airtight container for up to 3 days.
- To reheat, microwave in 30-second intervals, stirring in between, or warm gently in the slow cooker on low.
- Serve this irresistible dip with toasted rye cocktail bread or sturdy pretzel crisps for dipping.
- For extra flavor, lightly brown the chopped corned beef in a skillet before adding it to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American