Monday Munchies: Texas Reuben Dip

My husband is the world’s biggest Fan of the Reuben Sandwich, so when I put this dip together, he ate almost all of it by himself. I had to make another one to take to the pitch-in!

We think you’ll like it, too. It’s really quite bloody awesome.

Ingredients:

1 16-oz can or jar of sauerkraut, well-drained. Really well-drained.
1 8-oz package of cream cheese – I use fat-free – softened
2 cups Swiss cheese, finely shredded
2 cups shredded cooked corned beef – do NOT use corned beef hash!!!!!!!!
1/2 cup Texas Pepper Jelly – I used Pineapple Habanero, but go ahead and experiment; I intend to next time!

What to do: In your crockpot, combine all of the above ingredients. Cover, turn the crockpot on “high” and go about your business for just under an hour, or until everything is hot and melted and can be easily stirred. In fact, stir often while everything is cooking! When contents of slow cooker are completely hot and melted/mixed together, pour into a bowl or cracker tray center and serve with pretty much any kind of crackers or breads you want. We like rye best with this dip; probably because it reminds Tim of the sandwich. 🙂