Yes, I know St. Patrick's day is over...but this dip is great at any time. I was going to a St. Patty's day party and wanted to make something vaguely Irish (this has corned beef in it--that counts, right?) Anyway, it was hugely popular and a number of people asked for the recipe.
The original recipe comes from Taste of Home, but of course I tinkered with it a bit. You can make this in a 1 1/2 quart slow cooker. I didn't have time for the slow cooker so I popped it in the oven for about 30 minutes at 350 first then transferred it to the slow cooker to take to the party.
4 2-ounce packages of deli corned beef, sliced finely (or, you can buy 1/2 pound at the deli counter)
1 8-ounce package of cream cheese, cut into small pieces
1 8-ounce can sauerkraut, rinsed and drained
1/2 cup sour cream
1/2 cup Russian dressing (I made it with mayo, ketchup and pickle relish)
1 cup shredded swiss cheese
cocktail rye or crackers for serving
Combine all the ingredients in your slow cooker and cook for approximately two hours until the ingredients are melted and the flavors are melded! (Or start it in the oven as above and transfer to your slow cooker to keep warm.) My small slow cooker only has one temperature so cook on low if you're not in a hurry and high if you are--but to keep it warm, be sure to turn to low.
NOTE: I would have liked a bit more of a sauerkraut taste so next time I will either add more, or not rinse it.
Shredded corned beef
Mix all ingredients together
Cook in your slow cooker or use it to keep dip warm
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