Cozy up with this Slow-Cooker Reuben Dip and taste the comforts in each bite. Dip into cheesy delights with sliced pumpernickel bread and enjoy.
What You Need
Original recipe yields 16 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Thousand Island Dressing
1/4 cup milk
1 cup KRAFT Shredded Swiss Cheese
3/4 cup drained CLAUSSEN Sauerkraut
1/2 cup chopped cooked corned beef
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Let's Make It
Mix cream cheese, dressing and milk in medium bowl until blended. Add remaining ingredients; mix well.
Spoon into slow cooker sprayed with cooking spray; cover with lid.
Cook on LOW 2 to 3 hours (or on HIGH 1 to 1-1/2 hours).
Try serving the creamy hot dip in a bread bowl. Cook dip as directed. Use serrated knife to cut slice off top of unsliced 1-lb. round bread loaf. Cut bread from inside of loaf, leaving 1-inch-thick shell. Cut top of bread loaf and removed bread into bite-size pieces. Pour hot dip into bread bowl. Serve with bread pieces.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.