This crockpot Reuben dip has all the best qualities and flavors of the classic Reuben sandwich in the form of a dip made with salty corned beef, cream cheese, Swiss cheese, tangy sauerkraut, and thousand island dressing. There’s nothing more comforting than a warm creamy dip and it’s even better when it’s a true dump-and-set slow cooker recipe like this one!
Reuben Dip in Crockpot
I’m all about turning my favorite comfort foods into comfort dips! I’ve done it with taco dip and Italian hoagie dip and both get rave reviews! So, of course I had to do it a Reuben dip next!
You can’t beat a dip that tastes just like a classic sandwich. Except we’re not using any bread, so it’s low-carb yet still contains all the flavors and ingredients we love in a traditional Reuben.
Dump all the ingredients in the slow cooker and forget about it for a while. That is until your house starts smelling all kinds of mouthwatering.
If you love a good Reuben sandwich, you’re going to fall in love with this delicious dip.
It’s perfect for your next gathering, any time of the year.
We love it for New Year’s Eve and holiday parties and of course St. Patrick’s Day, game day, and potlucks.
As long as you can carry your crockpot and plug it in somewhere, you’re golden!
Why you’ll love Crock Pot Reuben Dip
Flavors of a classic reuben sandwich – Right down to the corned beef, sauerkraut, and thousand island dressing! The sandwich is normally grilled and served warm, so it’s only natural we’re making hot reuben dip.
Dump-and-Set – Literally. Then you walk away and do all the fun things like folding laundry. Or you concentrate on whipping up the main meal!
Perfect Appetizer – Everyone loves this easy reuben dip recipe. Even those who have never even tried the sandwich! What’s not to love? It’s salty, savory, creamy, and super cheesy which means it’s gooey and melty too!
Serves Plenty – This crock pot Reuben dip recipe serves 10 which makes it great party food. Leftovers are great for a few days so none of it will go to waste!
Equipment you’ll need
Ingredients
Below is a list of the simple ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Corned Beef – Thick, sliced, deli counter corned beef is salt-cured beef brisket. It’s especially popular around St. Patrick’s Day, but it can be found at most local deli counters or at a Kosher grocery store. It’s what is so special about corned beef and potatoes!
- Cream Cheese – Cubed cream cheese adds tangy flavors and a thick, rich, consistency. Start with it at room temperature so it melts evenly.
- Swiss Cheese – Sharp Swiss grated fresh from a block of cheese is what adds that familiar melted cheesiness so popular in the classic Reuben.
- Sour Cream – Another way to add creaminess to the tip.
- Sauerkraut – Fermented cabbage is tangy, salty, crispy, and crunchy! If you keep jars of homemade sauerkraut at home, this is a great time to use some of it.
- Thousand Island Dressing – A MUST for this crock pot Reuben dip! Russian dressing is pretty similar, so if you’d rather that, go ahead and use it.
- Mayonnaise – Similar to sour cream, it’s great for creaminess.
- Fresh Parsley – A vibrant herb to lighten up your dip!
- For Serving – Slices of rye bread, rye crackers, or even tortilla chips for dipping.
How to make Crock Pot Reuben Dip
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: Add all of the ingredients to the basin of your slow cooker.
- Step Two: Cover and cook on LOW for 3-4 hours or HIGH for 1-2 hours. Stir occasionally.
- Step Three: Keep it on the warm function until you’re ready to serve and enjoy with bread, crackers, or your favorite dippers!
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
What to serve with Crock Pot Reuben Dip
Sticking as close the to sandwich as possible, I’d say go with rye bread cut into cubes for sure! This dip would be great with an assorted platter of all kinds of dippers. Crackers, pita chips, pretzel rods, raw veggies, crusty bread, crostini, pumpernickel you name it.
Tips & Suggestions
- I use a 6-quart slow cooker, but you can get by with as small as a 4-quart.
- Even though the directions say you can cook the Reuben dip over high heat, I still do recommend using low heat just to avoid the cheese separating or the dip itself burning.
- If you like to make your corned beef, some homemade corn beef would be amazing in this appetizer.
- I’m certain everyone will be wanting more, so double the recipe if there’s room in your crockpot!
How to reheat and store Crock Pot Reuben Dip
How to store leftovers
Keep leftovers stored in an airtight container.
How long will Reuben dip last in the fridge?
You’ll be scooping up leftovers for up to 4 days.
How to reheat Reuben dip in crockpot
If you have a ton to reheat, I’d say use the slow cooker all over again. Turn it on warm and wait for it to heat through. You could also use the oven at 350 degrees F.
For smaller portions, the microwave is the way to go.
FAQs
You sure can. Dump in all ingredients into a baking dish, stir, and place it in a preheated 375-degree oven and bake until cheese is melted and the dip is warmed through.
Actually, yes! It’s still done by dumping everything into a saucepan on the stove and cooking over medium heat until melty and hot. Stir occasionally so it doesn’t burn.
If you’re making it ahead, I would do so no more than 48 hours in advance. Prepare all of the ingredients and combine everything. Cover it and store it in the fridge until you’re ready to serve your crock pot Reuben dip.
Need more creamy dip recipes? Try these:
Slow Cooker Sausage Cheese Dip
Crock Pot Spinach Artichoke Dip
Click here for my entire collection of dip recipes.
Crockpot Reuben Dip
Equipment
Ingredients
- ¾ pound thick sliced deli corned beef chopped
- 8 ounces cream cheese cubed
- 1 ½ cups shredded or grated Swiss cheese
- ½ cup sour cream
- ½ cup sauerkraut drained
- ⅓ cup thousand island dressing
- 2 tablespoons mayonnaise
- fresh parsley optional for garnish
- rye bread squares or crackers for serving
Instructions
- To the basin of a 6 quart slow cooker, add all of the ingredients and stir.
- Cover and cook on LOW for 3-4 hours or HIGH for 1-2 hours, stirring occasionally.
- When ready to serve, turn the slow cooker to WARM and serve with crackers, rye bread squares, or sliced bread.
Notes
- I use a 6 quart slow cooker but 4-6 quarts will work.
- Store leftovers covered in the fridge for 3-4 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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My husband loves a good reuben and I don’t like it so can you freeze it in small containers so he could take it out when he gets hungry for it? Only the two of us so large recipes sometimes get wasted and my freezer is full of homemade soups and boiled dinner. Thank you Melissa…
Yes, it should freeze well in an airtight container (though it sounds like you know what you’re doing with freezing! :)). I’d move it to the fridge the night before you want it to thaw a bit, then reheat.