I Can't Believe It's Not a Reuben Dip. I Can't Believe It's Not a Reuben Dip package cream cheese - cubed • thin sliced deli corned beef - finely chopped • can sauerkraut - undrained • (packed) shredded swiss cheese • thousand island dressing "That must be a tet!" "I can't believe it's a Dip!". It's good to be back and on track! You won't believe it's not crab!
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Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to make a distinctive dish, i can't believe it's not a reuben dip. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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I Can't Believe It's Not a Reuben Dip package cream cheese - cubed • thin sliced deli corned beef - finely chopped • can sauerkraut - undrained • (packed) shredded swiss cheese • thousand island dressing "That must be a tet!" "I can't believe it's a Dip!". It's good to be back and on track! You won't believe it's not crab!
To begin with this recipe, we must prepare a few ingredients. You can cook i can't believe it's not a reuben dip using 5 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make I Can't Believe It's Not a Reuben Dip:
- {Prepare 8 oz of package cream cheese - cubed.
- {Make ready 1/2 lb of thin sliced deli corned beef - finely chopped.
- {Get 1 cup of (packed) shredded swiss cheese.
- {Take 1 (14.5 oz) of can sauerkraut - undrained.
- {Take 1/2 cup of thousand island dressing.
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Steps to make I Can't Believe It's Not a Reuben Dip:
- Put all ingredients in a small (1 quart workd) slow cooker in the order listed. Set to low for 2 hrs. Stir a couple times to ensure cheese is all melting..
- Serve with rye or pumpernickel cocktail loaves, or any savory cracker you think might be good. Enjoy!.
Stir in remaining ingredients until blended. I've always loved decorating and trying donuts but what I didn't like is how heavy, greasy, and too sweet they were! Dip chicken in flour mixture, coating well. Remove chicken to serving platter and keep warm. Better Than Bouillon bases were created for a reason - to make it easier for everyone to enjoy bigger flavors and better cooking.
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