Ingredients:

  • 1 pound deli sliced corned beef, chopped
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 1/2 cups Swiss cheese, shredded
  • 1 cup sauerkraut, well-drained and squeezed dry
  • 1/2 cup Russian dressing
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon caraway seeds (optional)

Instructions:

  1. Thoroughly drain the sauerkraut in a colander. Press firmly between paper towels or use a clean tea towel to remove as much liquid as possible. Chop coarsely if pieces are too large.
  2. Dice the corned beef into small, bite-sized pieces (roughly 1/4 inch).
  3. In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, and black pepper. Mix until completely smooth and lump-free.
  4. Gently fold in the chopped corned beef, the well-drained sauerkraut, and half (3/4 cup) of the shredded Swiss cheese. Mix until just combined.
  5. Transfer the entire mixture into the slow cooker insert and smooth the top with a spatula.
  6. Drizzle the Russian dressing evenly over the top of the mixture. Sprinkle the remaining 3/4 cup of Swiss cheese over the dressing layer, followed by caraway seeds if using.
  7. Cook on LOW for 4–5 hours or HIGH for 2–3 hours. The dip is ready when the edges are bubbling and the cheese on top is fully melted.
  8. Before serving, give the dip a gentle stir to incorporate the melted cheese and dressing into the base mixture. Keep warm on the 'Warm' setting if necessary.