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Crockpot Reuben Dip: Warm, Cheesy Party Appetizer

A hot, baked reuben dip topped with melted and shredded cheese, served with slices of dark rye bread.

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Make this warm, creamy Crockpot Reuben Dip to capture all the classic flavors of a Reuben sandwich. This slow cooker appetizer is easy to prepare and perfect for game days or holiday gatherings.

Ingredients

Scale
  • 1 pound cooked corned beef, chopped
  • 1 (16 ounce) can sauerkraut, drained well and squeezed dry
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup Thousand Island dressing
  • 1 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded Swiss cheese, divided
  • Rye bread slices or crackers, for serving

Instructions

  1. Combine the chopped corned beef and drained sauerkraut in the basin of your slow cooker.
  2. In a separate bowl, mix the softened cream cheese, Thousand Island dressing, sour cream, Dijon mustard, Worcestershire sauce, and black pepper until smooth.
  3. Stir half of the Swiss cheese into the cream cheese mixture.
  4. Pour the cheese mixture over the corned beef and sauerkraut in the slow cooker. Stir gently to combine all ingredients.
  5. Cover the slow cooker and cook on LOW for 2 to 3 hours, or on HIGH for 1 to 1.5 hours, stirring halfway through until the dip is hot and fully melted.
  6. Thirty minutes before serving, stir in the remaining 1/2 cup of Swiss cheese until it melts into the dip.
  7. Serve the hot Reuben dip directly from the slow cooker with toasted rye bread slices or sturdy crackers for dipping.

Notes

  • Squeeze the sauerkraut very dry; excess moisture prevents the dip from becoming creamy.
  • You can substitute deli-sliced corned beef if you do not have leftover meat.
  • For a baked version, combine ingredients in an oven-safe dish, top with remaining cheese, and bake at 375 degrees Fahrenheit for 20 minutes until bubbly.

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