ItÃ¢â‚¬â„¢s football season, as if youÃ‚Â couldn’tÃ‚Â tell by the screaming of the men in your life every Saturday afternoon through Monday night. I am not a fan of football or screaming, and I find that giving them enough snacks to keep their mouths full is a good way to cut down on the noise and potential swearing that happens.
This hot Reuben dip tastes like the sandwich. It has few ingredients and is easy to make in your 2.5 quart crockpot. Generally, guys love it which also means that they wonÃ¢â‚¬â„¢t be getting in to your stash of chocolate ice cream.
Crock Pot Reuben Dip
12 servings Ã¢â‚¬â€œ 2.5 quarts
- 1 pound of Bavarian sauerkraut, drained
- 1/2 pound of cream cheese, softened to room temperature
- 2 cups shredded Swiss cheese
- 3/4 pound shredded cooked corned beef from the deli
- 2 tablespoons spicy brown mustard
- 1/3 cup Thousand Island dressing
- Chop the sauerkraut coarsely with a knife
- Add the ingredients to a slow cooker on low heat and stir to combine well.
- Cover and cook for about 1 1/2 hours, or until it is hot and melty.
- Stir a couple of times during cooking.
You can add a little more Thousand Island if it gets too thick.Ã‚Â Serve it with small rounds of rye bread, crackers, chips, or bagel chips.
Be sure to use the Bavarian sauerkraut because it is sweeter than the regular kind and the flavor is better. If you canÃ¢â‚¬â„¢t find Bavarian, use the regular kind, drain it, and then rinse. Add a tablespoon of brown sugar to the recipe.
photo credit:Ã‚Â Triple Tri