8 ounces sauerkraut (canned or jarred, rinsed & well-drained)
8 ounces sour cream
4 ounces Swiss cheese (shredded, 1 cup)
1 tablespoon ketchup
1 tablespoon mustard (spicy brown variety)
How to Make
Step 1:
In a 2 qt (or larger) slow cooker, load & mix slightly to combine all ingredients. Cover & cook on Low setting for 2 hrs or until cheese is melted. Stir until blended & serve warm.
TO SERVE: Both recipes suggested using rye &/or pumpernickel cocktail-sized bread slices & crackers of choice. I also think fresh cucumber slices or even dill pickle slices would be excellent for variety & color.
NOTE RE YIELD: Yield will be approx 4 1/2 cups = 18 servings @ 2 oz each.