With St. Patrick’s Day upon us, it is time to bring out the corned beef. If you are looking for a way to repurpose leftover corned beef or just a reason to try a new recipe, look no further than this crockpot reuben dip that is sure to delight your family and guests alike.
When Irish immigrants came to America in the 19th century, it didn’t take them long to realize that beef was a cheap and easy-to-find cut of protein. Corned beef sold by Jewish butchers was particularly reasonable.
Corned beef had a texture that was reminiscent of Irish bacon, a cut of pork from the back of the hog that is leaner and meatier than the bacon we consume stateside today. It also paired well with cabbage, leading to the now-famous beef-and-cabbage meal that has become a staple across St. Patrick’s Day tables. Over time, the tradition stuck!
This crockpot Reuben dip features corned beef right at the center of it. While it calls for cooked deli meat, it is also a great excuse to give new life to St. Patrick’s Day leftovers.
Whichever way you choose to spin it, this dip is delightful. It melts together the creaminess of Swiss and cream cheese, the savory flavor of beef and mixed with the delicious tang of sauerkraut, making it absolutely addicting for even the pickiest of party guests.
This recipe is perfect for a dipper-sized crockpot and comes together in just under an hour. So grab your ingredients, throw them together and enjoy the luck of the Irish this week!
Crockpot Reuben Dip
Ingredients
- 16 oz sauerkraut drained
- 8 oz cream cheese softened
- 2 cups Swiss cheese shredded
- 2 cups cooked deli corned beef shredded
- ¼ cup Thousand Island dressing
Instructions
- Combine all ingredients in a crockpot. Cover, cook on high for 45 minutes or on low for 1 ½ hours, stirring occasionally.