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Easy Crockpot Reuben Dip

Two slices of toasted bread topped generously with melted cheese, corned beef, and herbs, inspired by reuben dip.
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Make this warm, cheesy Crockpot Reuben Dip for your next party. It captures all the classic flavors of a Reuben sandwich using corned beef, Swiss cheese, and sauerkraut in a simple slow cooker recipe.

Ingredients

Scale
  • 1 pound cooked corned beef, chopped
  • 1 (16 ounce) can sauerkraut, drained well
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup Swiss cheese, shredded
  • 3/4 cup Thousand Island dressing
  • 1/4 cup sour cream
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Rye bread or crackers, for serving

Instructions

  1. Combine the chopped corned beef, drained sauerkraut, softened cream cheese, shredded Swiss cheese, Thousand Island dressing, sour cream, Worcestershire sauce, onion powder, and black pepper in the basin of a small slow cooker.
  2. Stir all ingredients together until they are fully combined and the mixture is uniform.
  3. Cover the slow cooker and cook on LOW for 2 to 3 hours, or on HIGH for 1 to 1.5 hours. Stir the dip halfway through the cooking time.
  4. The dip is ready when it is hot throughout and the cheese is completely melted and bubbly.
  5. Serve the hot Reuben dip directly from the slow cooker with slices of toasted rye bread or sturdy crackers.

Notes

  • Drain the sauerkraut thoroughly to prevent the dip from becoming too watery. Press it between paper towels if needed.
  • You can substitute Russian dressing for Thousand Island dressing if you prefer a slightly spicier flavor profile.
  • For a baked version, combine ingredients in an oven-safe dish and bake at 375°F for 20 minutes until hot and bubbly.

Nutrition

Find it online: https://cutcooktaste.com/easy-crockpot-reuben-dip-recipe/