Slow Cooker Reuben Dip
Reuben sandwiches and dip are usually made with sauerkraut.
This one is different; red cabbage is cooked until tender, then combined with the dip ingredients.
Ingredients
- 3 cups chopped red cabbage
- 1 onion chopped
- 2 cloves garlic minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- ½ teaspoon salt
- ½ 8-ounce package cream cheese, cubed
- 1 cup shredded Swiss cheese
- ⅓ cup Thousand Island dressing
- 1 3-ounce package thinly sliced corned beef, chopped
Instructions
- In a 2-quart slow cooker, combine cabbage, onion, garlic, vinegar, honey, and salt.
- Stir to combine, then cover and cook on low for 7 hours or until cabbage and onions are tender.
- Drain the cabbage mixture; then return it to the slow cooker.
- Add remaining ingredients; stir to combine.
- Cover and cook on low for 2–3 hours longer or until cheeses melt.
- Stir to blend, and serve.
Notes / Tips / Wine Advice:
Make it Vegetarian
This dip can easily be made vegetarian by just omitting the corned beef. For vegans, use dairy-free cream cheese and Swiss cheese. For texture, you could stir in some uncooked cabbage at the end; about ½ cup will do. Serve this dip with crackers, breadsticks, carrot and celery sticks, and toasted French bread slicesNutritional Information
Calories: 242.45 kcal | Protein: 9.1 g | Fat: 17.2 g
