Delicious classic Reuben Dip you can make from start to finish in your slow cooker! I use my KitchenAid 6-Quart slow cooker with a metal utensil safe glazed stoneware insert. If you don't want to make in a slow cooker, you can easily mix the ingredients together and bake in a casserole dish!The dip is savory and cheesy with a nice tang from the sauerkraut and Russian dressing! It's sure to be a crowd please any time of the year, but is a great choice for a spring or St. Patrick's Day gathering!
Keyword: corned beef, reuben dip, slow cooker, St. Patrick's Day
Prep Time: 20 minutesminutes
Cook Time: 2 hourshours
Servings: 12people
Equipment
1 Slow Cooker I use my 6qt oval shaped KitchenAid Slow Cooker - It has a stoneware insert that is metal utensil safe - I can mix the dip right in the insert. You can always mix in a bowl if you're unsure if your slow cooker insert will be metal utensil safe.
Ingredients
Dip Ingredients:
1poundcooked corned beef, shredded or finely choppedSee Notes
1package, 8-ouncecream cheese, cut into chunks
2cupsshredded swiss cheese (8-ounces)1 1/2 cups in dip / 1/2 cup for topping
1/2cupsour cream
1/2cupRussian or Thousand Island Dressingplus additional for garnish
Snipped Chives or Sliced Green onion for garnishoptional
Instructions
See Notes Below for Shredding/Mixing in Slow-Cooker
Combine shredded/chopped corned beef with other dip ingredients and mix well. (I do this right in my slow cooker.) Top with 1/2 cup remaining cheese.
Heat on low for for about 2 hours or until melty and hot.
To Bake in Oven: Preheat oven to 350 degrees F.
Add combined mixture and place in oven safe 2-3 quart baking dish. Top with 1/2 cup remaining cheese
Bake for 25-30 minutes or until hot and bubbly.
If desired drizzle with additional dressing and sprinkle on some chives. Serve with your desired dippers.
Notes
Corned Beef:
You can used left-over corned beef, you can cook a corned beef or you can use deli corned beef. You need 1 pound (cooked) for the recipe.
To Cook Corned Beef in Slow Cooker:
I usually buy a 3.5 - 4 pound flat/brisket cut (in a sealed plastic package with liquid) It generally yields a little over a pound once cooked and trimmed.Remove corned beef from package, drain juices and pat dry. Set aside spice packet.Brown in pan if desired to give nice color and flavor - but not essential.Add to slow cooker and brush with your favorite mustard (about 1-2 tablespoons). Sprinkle with the spice packet. Add just enough liquid to cover bottom of slow cooker vessel. I use beer. You could use broth or water as well.Cook on high for about 6 hours or until pulls apart easily. (Low for 8-10 hours). Time will vary depending on cut of meat and brand of slow cooker.Once it's super tender. Remove to cutting board and trim off any fatty pieces or tough connective tissue. I like to cut into a few smaller pieces at this point (across the grain) so the shreds are bite sized.
To Shred Cooked Corned Beef with Hand Mixer:
Drain cooking liquid from slow cooker and reserve if desired. (if you have any corned beef left over - it's nice for reheating.)My KitchenAid 6qt Slow Cooker has a glazed stoneware insert that is metal utensil safe. Make sure your slow cooker is safe to use with a hand mixer and stainless steel beaters. If not sure, you can simply do the shredding in a separate bowl.Put the pieces of cooked, tender, warm corned beef back in slow cooker and shred with hand mixer. I start on low speed and move around the vessel until corned beef is shredded to my liking. Then I add all the other dip ingredients to the slow cooker and mix up the dip!
Nutrition (approx. data estimated via online nutritional calculator.)