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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.
Portions:6 servings
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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 slices

Nutritional Information

Calories: 242.45 kcal | Protein: 9.1 g | Fat: 17.2 g
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Course Crockpot / Slow cooker / Sauce
Diets Vegetarian