Slow Cooker Corned Beef Gruyère Dip with Caraway Flatbreads

• 1
  Spray 3- to 3 1/2-quart slow cooker with cooking spray.
• 2
  In 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.
• 3
  Meanwhile, 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.
• 4
  Serve warm dip with flatbreads.

Expert Tips

• tip 1
  You can substitute shredded Swiss cheese for Gruyère cheese in this recipe.
• tip 2
  Keep on Warm heat setting for serving.