Crockpot Reuben Dip: The Ultimate Cheesy Party Appetizer
Capture all the classic Reuben sandwich flavors in this warm, creamy, and cheesy dip made easily in your slow cooker. This recipe is perfect for game days, holidays, or any gathering where you need a crowd-pleasing appetizer.
- Prep Time: 10 min
- Cook Time: 2 hours
- Total Time: 2 hours 10 min
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound corned beef, cooked and shredded
- 1 (16 ounce) package cream cheese, softened
- 1 cup Thousand Island dressing
- 1 cup sauerkraut, drained well
- 1 cup Swiss cheese, shredded
- 1/2 cup sour cream
- 1/4 cup rye bread crumbs (optional, for topping)
Instructions
- Combine the shredded corned beef, softened cream cheese, Thousand Island dressing, drained sauerkraut, sour cream, and shredded Swiss cheese in the basin of your slow cooker.
- Stir all ingredients together until they are fully combined and the mixture is uniform.
- Cover the slow cooker and cook on LOW for 2 to 3 hours, or on HIGH for 1 to 1.5 hours, stirring occasionally until the dip is hot and the cheese is fully melted and creamy.
- If using rye bread crumbs, sprinkle them over the top during the last 15 minutes of cooking for a slight crunch.
- Serve the hot cheesy dip directly from the slow cooker with rye bread slices, crackers, or sturdy chips for scooping.
Notes
- Drain the sauerkraut thoroughly to prevent the dip from becoming too watery. Press it between paper towels if necessary.
- For a baked version, combine ingredients and bake in a 1.5-quart casserole dish at 375 degrees Fahrenheit for 20 minutes until bubbly.
- You can prepare the mixture ahead of time and store it in the refrigerator. Add 30 minutes to the cooking time if starting from cold.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 5
- Sodium: 850
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 10
- Fiber: 1
- Protein: 15
- Cholesterol: 75