Whether you need a great dip for your party or are looking to use up corned beef leftovers this hot reuben dip is sure to please! And it’s easy to make.
What are your plans for St. Patrick’s Day? This past weekend I hosted my annual St. Patrick’s Day pot-luck style dinner party so I’ve already celebrated. This year was extra special because my celebration coincided with pi day! We had glazed corned beef, sausage and cheese stuffed jalapenos, green veggie quiche, coconut-pistachio pie, and chocolate cream pie. With all that bountiful food I definitely overestimated how much corned beef I needed to prepare and ended up with a decent amount leftover. Time to start making St. Patrick’s day leftover recipes! Breakfast hash, reuben pizza, reuben taquitos, etc. are in my future.
If you also are suffering from excessive corned beef, how about making a dip out of it? I’ve had this hot reuben dip almost every year for St. Patrick’s Day but this year I decided to cook it in my mini slow cooker, which is the perfect size for dips. Unfortunately it is not as photogenic as the baked version, however it is just as delicious! Especially when enjoyed with a glass of Irish whiskey and coke. Just sayin’.
One year ago: Slow Cooker Corned Beef with Rutabaga and Carrots
SLOW COOKER REUBEN DIP
Makes approximately 3 cups
8 oz. cream cheese, room temperature
1-1/2 cups (6 oz.) shredded Swiss cheese
4 oz. cooked corned beef, chopped
1/2 cup Thousand Island dressing (or homemade)
1/2 cup drained sauerkraut
Pretzels of rye bread, for serving
- In a medium bowl, combine all ingredients and mix until evenly distributes. Pour into a small crock pot and cook on low for 1-2 hour (OR bake in a shallow dish at 400 degrees for 15 minutes).
- Serve hot with pretzel crisps or rye bread squares.
Source: Adapted slightly from Brown Eyed Baker.
Made something from the blog?
Be sure to share it
on Instagram with the