Slow Cooker Corned Beef Gruyère Dip with Caraway Flatbreads
- Prep15 MIN
- Total2 HR 15 MIN
- 8oz Gruyère cheese, shredded (2 cups)
- 1can (14 oz) sauerkraut, drained
- 8oz sliced corned beef, chopped
- 8oz cream cheese, cubed and softened
- 1cup sour cream
- 3tablespoons chopped green onions
- 2cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
- 2teaspoons caraway seed
- 1teaspoon coarse sea salt
- 1/2teaspoon garlic powder
1Spray 3- to 3 1/2-quart slow cooker with cooking spray.
2In large bowl, mix Gruyère cheese, sauerkraut, corned beef, cream cheese and sour cream. Place in slow cooker. Cover; cook on High heat setting 1 1/2 to 2 hours or Low heat setting 3 1/2 to 4 hours or until cheese is melted and heated through; stir in green onions.
3Meanwhile, heat oven to 375°F. Working with one dough sheet at a time, unroll dough sheet on large cookie sheet. Sprinkle with 1 teaspoon caraway seed, 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Using rolling pin, lightly roll over dough to press toppings into dough. From short side of dough, use pizza cutter to cut dough into 3 strips (each about 2 1/2 inches wide). Rotate cookie sheet; from long side of dough, cut dough into 8 strips (about 1 1/2 inches wide) to make 24 rectangles. Bake 10 to 11 minutes or until lightly browned on edges; cool 10 minutes before removing from cookie sheet. Repeat with second dough sheet.
4Serve warm dip with flatbreads.
tip 1You can substitute shredded Swiss cheese for Gruyère cheese in this recipe.
tip 2Keep on Warm heat setting for serving.