Crockpot Reuben Dip

bowl of reuben dip with a rye chip stuck inside.

4.41 from 5 votes

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!

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

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.
¾ pound thick sliced deli corned beef, 8 ounces cream cheese, 1 ½ cups shredded or grated Swiss cheese, ½ cup sour cream, ½ cup sauerkraut, ⅓ cup thousand island dressing, 2 tablespoons mayonnaise
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.
fresh parsley, rye bread squares or crackers

Notes

I use a 6 quart slow cooker but 4-6 quarts will work.
Stick to low heat to prevent the cheese from separating or burning.
Use your own corned beef for extra flavor if you have the time.
Transfer to an airtight container and refrigerate.
Store leftovers covered in the fridge for 3-4 days.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition