Crock Pot Corned Beef Dip

This crock pot corned beef dip recipe answers the question of what to do with leftover corned beef from St. Patrick's day.

Try this quick and easy dip made in the crock pot.

Think of it as a Reuben sandwich deconstructed.

Cooked corned beef is shredded and gently simmered with sauerkraut, Swiss cheese and 1000 island dressing, all the classic ingredients of a Reuben.

Serve this dip with rye toasts or crackers to complete the Reuben theme and keep your family and guests begging for more.

Crock Pot Corned Beef Reuben Dip

2 cups cooked corned beef, shredded
1 jar (16 ounces) sauerkraut, drained
2 cups Swiss cheese, shredded
1 package (8 ounces) cream cheese, softened
1/4 cup prepared mustard, your choice
1/2 cup 1000 island dressing

Whisk together the 1000 island dressing with the softened cream cheese and mustard. Add the shredded Swiss cheese and the corned beef. Stir in the drained sauerkraut and pour the mixture into a crock pot.

Cover the pot and cook on high for about 45 minutes, or 1 to 1 1/2 hours on low. Stir occasionally while it's cooking, and leave it in the pot, on low to keep it warm.

Good To Know - To make your own 1000 island dressing, whisk together 1 cup ketchup, 1/4 cup prepared horseradish, 1 cup mayonnaise and 2 tablespoons sweet pickle relish. Use just 1/2 cup for this recipe and save the remainder, in an airtight container, for other uses.

Food For Thought - If you like a spicier dip, add 2 or 3 tablespoons of prepared horseradish, 1 large jalapeno pepper, seeded and diced and 1/2 teaspoon of cayenne pepper. All that heat will cut right through the creaminess of this dip!

This dip will go just as well with tortilla chips as it will with rye crackers.

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