The name alone had me hooked. I love a good ruben. I actually didn't know a ruben dip existed, so I had to make it. This recipe came from my favorite magazine, Cuisine at Home — the only magazine I get. Every recipe I've made from this magazine has been so delicious. I'm not kidding. Every recipe. They put out specific magazines that you can purchase also (aside from the yearly). For instance, this came from the Slow Cooker Menus edition — 59 recipes and it was only $10.
Cheesy Ruben Dip
INGREDIENTS
5 oz. cooked corned beef, chopped (deli or packaged)
14 oz. can sauerkraut, rinsed and drained
½ cup prepared Thousand Island salad dressing
1 cup light mayonnaise
1 cup swiss cheese, shredded
½ cup cheddar cheese, shredded
1 – 2 tbsp. prepared horseradish
14 oz. can sauerkraut, rinsed and drained
½ cup prepared Thousand Island salad dressing
1 cup light mayonnaise
1 cup swiss cheese, shredded
½ cup cheddar cheese, shredded
1 – 2 tbsp. prepared horseradish
pretzels or cocktail pumpernickel bread for dipping
DIRECTIONS
Drain the sauerkraut well so the dip won't be soggy. A potato ricer works well for doing this. Mix together all ingredients, (except pretzels or cocktail pumpernickel bread) in a 1 ½ qt. slow cooker and cover. Cook dip on high-heat setting for 2-3 hours or on low-heat setting for 4-5 hours. Set cooker on warm-heat setting; serve dip with pretzels or pumpernickel slices. Optional: Under the oven broiler, toast the bread slices for a few minutes on each side before serving.
DIRECTIONS
Drain the sauerkraut well so the dip won't be soggy. A potato ricer works well for doing this. Mix together all ingredients, (except pretzels or cocktail pumpernickel bread) in a 1 ½ qt. slow cooker and cover. Cook dip on high-heat setting for 2-3 hours or on low-heat setting for 4-5 hours. Set cooker on warm-heat setting; serve dip with pretzels or pumpernickel slices. Optional: Under the oven broiler, toast the bread slices for a few minutes on each side before serving.
