Contributed by: Nancy Golubski, an ECE member from Pine City, MN
8 oz. Carl Buddig™ corned beef, coarsely chopped
8 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. Thousand Island dressing
1 c. sauerkraut, drained
2 tsp. caraway seeds
Mix all ingredients in 1-1/2 quart slow cooker. Cover and cook on low for three to four hours. Serve with pumpernickel cocktail bread. Yields about four cups.