Crock Pot Reuben Dip
This Crock Pot Reuben Dip transforms the classic deli sandwich into a warm, creamy, scoopable appetizer made with corned beef, sauerkraut, Swiss cheese, and Russian dressing. It’s the perfect slow cooker dip for parties, game days, and St. Patrick’s Day celebrations.
Equipment
- Slow cooker
- Mixing spoon
Ingredients
- 8 oz cream cheese, softened and cubed
- 1/2 cup sour cream
- 1/2 cup Russian or Thousand Island dressing
- 1/2 lb cooked corned beef, finely chopped
- 1 cup sauerkraut, drained and squeezed very dry
- 2 cups Swiss cheese, shredded
Instructions
- Squeeze the sauerkraut thoroughly in a towel or sieve until almost dry to remove excess moisture.
- Add cream cheese, sour cream, dressing, corned beef, sauerkraut, and 1 1/2 cups Swiss cheese to a greased slow cooker.
- Cover and cook on LOW for 2 hours or HIGH for 1 hour until melted.
- Stir well to fully combine and emulsify the cheeses and dressing.
- Sprinkle remaining Swiss cheese on top, cover, and cook 15 minutes until melted.
- Switch slow cooker to WARM and serve with toasted rye bread or crackers.
Notes
Squeezing the sauerkraut completely dry is essential to prevent the dip from becoming watery.