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St. Patrick's Day Dip

8 ounces Neufchatel cheese (see note)
8 ounces reduced-fat sour cream
1 cup shredded Swiss cheese
1/2 lb. thinly sliced corned beef (see note)
8 ounces sauerkraut (see note)
2 tsp. Worcestershire sauce
2 tbsp. milk (see note)
1/2 tsp. garlic powder
Parsley leaves for garnishing, optional
Assorted crackers, for serving

Place the Neufchatel, sour cream and Swiss cheese in a slow cooker. Coarsely chop the corned beef and add it to the cooker. Add the sauerkraut, Worcestershire and milk. (You will not be able to stir the dip at this point. ) Cover the cooker, turn it to the high setting and cook 1 hour. Add the garlic powder to the cooker and stir the mixture until well combined.

Cover the cooker and continue to cook 30 minutes longer or until hot throughout. (After it's very hot, the dip can continue to cook 30 minutes more without a change in taste. After that, remove the dip from the heat. ) Just before serving, stir the dip once more and spoon it into a serving dish. Garnish with parsley, if desired. Serve hot with assorted crackers.

Makes 1 quart.

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