Reuben Dip (Microwave, Crock Pot or Oven)

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Have a little leftover corned beef from St Patty's Day? This is a great easy use for it!  You can make this with corned beef leftovers or corned beef from your deli.

This made about 6 cups of dip.

Ingredients:
2 cups of jarred sauerkraut, drained  (I used the Gundelsheim brand)

12 oz of softened Philadelphia cream cheese (this is 1 and 1/2 of the bricks)

1 1/4 cups of shredded Swiss cheese (I used the Sargento brand)

2 cups shredded cooked corned beef

1/2 cup of thousand island dressing (I used the refrigerated Marie's brand)

1/2 teaspoon of pepper

1/4 cups of water

Directions
Mix well all of the ingredients.   Microwave, oven bake or heat on low in your crock pot until heated through.  If using a slow cooker, turn to "warm" once heated.

Serving Suggestions:
Traditionally this is served with toasted cocktail pumpernickel bread.  I also think it would be good with tortilla chips, celery sticks and green pepper.

Tips:

To shred a homemade corned beef, just give it a rough chop and then a few spins in the food processor. This is the food processor I used.  I like it because it is small and easy to use and clean.




Here is how I cooked my crock pot corned beef.  It was delicious!
http://www.christineiscooking.com/2013/03/crock-pot-corned-beef-and-cabbage-that.html

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