Chicken Wing Dip

Almost every Sunday in the fall I am making a batch of this simple, and easy chicken wing dip. It’s a family favorite and has pretty much become tradition now. Specifically this past year, because our hometown football team is having an amazing season. So, naturally my semi-superstitious and football loving oldest daughter, feels my making this dip has something to do with it!

St. Patrick’s Day Crockpot

Ruben Sandwiches

Prep: 30 minutes (15 before/15 after)| Cook: 9-10 hours | Total: 10.5 hours
(print recipe here)


  • Corned beef brisket, about 3-4 lbs
  • Sauerkraut
  • 1 can of beer
  • Swiss cheese, shredded or sandwich slices
  • 1000 Island Dressing
  • 1 loaf of rye or pumpernickel bread
  • Butter for bread


  1. Layer sauerkraut in the bottom of the crockpot.
  2. Place corned beef on top.
  3. Sprinkle season packet on top of brisket. This usually comes in the package with the corned beef.
  4. Add a can of beer around the brisket.
  5. Set crockpot on low for 9-10 hours.
  6. Time to build the sandwiches!
  7. Use a colander and or a slotted spoon to drain the liquid from the sauerkraut. Set aside.
  8. Butter one slide of each slice of bread. Think grilled cheese.
  9. Layer pieces of corned beef.
  10. Top with cheese, some shredded or half of a sandwich slice.
  11. Top with sauerkraut, you can even skip this for kids or sauerkraut haters.
  12. Top with more cheese, sprinkle shredded or other half of sandwich slice.
  13. Spread a thin layer of dressing on second bread slice.
  14. Stack and grill until melted, then carefully flip to grill second side.



Like this post? Use the buttons below to share with your friends or print for your kitchen with the PDF link above. Don’t forget to comment and tell me if you tried this out!


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