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Reuben Dip - Crock Pot (Slow Cooker)

Reuben Dip - Crock Pot (Slow Cooker)

Calories 57 (26% from fat)
Fat 1.7 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Chol. 8 mg.
Sodium 267 mg.
Carb. 6.4 gram
Fiber 1 gram
Sugar 1 gram
Sugar Alcohol 0 gram
Protein 5 gram

Ingredients


1 jar (16 oz.) shredded sauerkraut, drained

1 package (8 oz.) fat free cream cheese, softened

1 3/4 cups fat free mozzarella cheese, shredded

1/3 cup swiss cheese, shredded

1/4 cup fat free thousand island dressing
(We used Kraft Fat Free Thousand Island Dressing.)

1 can (12 oz.) cooked corned beef

45 Cracker Sized Slices of Pumpernickel
(We used Rubschlager Cocktail Pumpernickel Bread.)


Throw the ingredients in the crock pot 45 minutes before the party and it'll be piping hot as people walk in the door.

1. Combine the first five ingredients, sauerkraut through thousand island dressing in a 4-5 quart crockpot. Then chop up the corned beef and mix it in. Set the crockpot on high and stir every 15 minutes. It'll take about 45 minutes to heat up. Once the cheese is melted it's ready.

2. If you want to serve the bread toasted, heat the oven to 300 degrees Fahrenheit. If you're using a broiler, heat it to 500 degrees Fahrenheit. Place the bread flat on a baking sheet, put it on the top rack in the oven and toast for about 1-2 minutes per side.

3. Thoroughly stir together the cheese mixture in the crockpot just before serving.

Yield: 45 Servings (1 slice of bread and 1 heaping tablespoon per serving.)


 Reuben Dip - Crock Pot (Slow Cooker)

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