Reuben dip

I've been wanting to make this for a while, it's been at the top of my new appetizer file but I have sooooo many picky friends who would rather lose an eye than try sour kraut, that I needed a good venue where people would enjoy it as much as I would to try it.  The Jamison family  Christmas was just the spot...I brought the ever so popular macaroni corn casserole (which didn't disappoint, I must say) and thought I would try something new as well....so here it is!!

I would put money on the fact that Justin will ask me to make this again, he just loved the stuff. We have so many leftovers so usually Sam (our dog) will get in on some of the action but Justin wasn't letting Sam get the remnants of this crockpot.  I also didn't really think I liked Rye bread, but the marble Rye I got was very tasty with this dip....just like a reuben!! I baked the bread so it was warm and cut it up into dipper sized pieces, the rest is history...

1 cup sauerkraut, drained
1 (8 oz) fat free cream cheese
1 (6oz) shredded Swiss cheese
6 oz diced corned beef
2 T Thousand Island dressing

Throw it in the crockpot on high for an hour to an hour and a half and you're set!