This was absolutely fabulous. I'm not a big sauerkraut fan but OMG, the flavor in this is amazing. Here's my slight mod on the recipe: I used 1/3c of dressing, about 1 1/2TBs of dijon mustard. We liked about 1/2c of extra corned beef. Let it get nice and hot in the slow cooker. I set the oven to 350* and hollowed out a loaf of Rye bread then lightly toasted the loaf in the oven. After that I filled the loaf with the reuben dip, cover the loaf with slices of smokey swiss cheese and bake in the oven just until the cheese is all melted. Arrange the left over pieces of bread around the breadbowl and viola'. A gorgeous appetizer. It also great right out of the pot with party rye or rye triscuts.
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This was absolutely fabulous. I'm not a big sauerkraut fan but OMG, the flavor in this is...