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One thing about me is that I come by my love of sauerkraut honestly. Growing up, if we weren’t pairing sauerkraut with pork, we were putting it on pizza, plus Reuben sandwiches were a dinnertime staple.
(Tell me you’re of eastern European descent without telling me, ha!)
That said, I’m thrilled to share that the cheesy, savory, tangy flavors of a Reuben sandwich are no longer confined to lunch and dinner thanks to my mouthwatering Crock Pot Reuben Dip recipe.
This crowd-pleasing, slow cooker appetizer is a smash hit at any and all get-togethers. The bowl is always scraped clean!
Reuben Sandwich Dip in the Slow Cooker
A Reuben sandwich is a grilled sandwich packed with sauerkraut, sliced corned beef, Swiss cheese, and Thousand Island Dressing.
In the dip version, we toss all the ingredients into the slow cooker (minus the bread!) with cream cheese then slow cook until they come together to form a creamy, irresistible dip that’s perfect for parties and get togethers.
I’m a sucker for a good Reuben, AND hot dips, so this recipe knocks it out of the park for me.
Here’s Why You’ll Love It
- 10-minute prep
- Make-ahead friendly
- Classic Reuben flavor (without all the work)
- Perfect for parties and game day
- So, so, SO GOOD. Honestly I can’t wait for you to try it!
Ingredients for Crock Pot Rueben Dip
- Corned beef: I use Buddig brand, which is in the packaged deli meat section of the grocery store. You don’t need to spring for super high-quality corned beef for this recipe.
- Swiss cheese: finely shredded Swiss brings classic, craveable flavor to the dip.
- Fresh sauerkraut: you’ll want fresh, refrigerated sauerkraut, NOT canned or jarred shelf-stable sauerkraut. I like Cleveland Kraut or Bubbies fresh sauerkraut.
- Thousand Island Dressing: I like Ken’s, though you can use your favorite brand.
- Dijon mustard: we didn’t grow up spreading our Reuben sandwich bread with Dijon mustard, but it’s a classic Reuben addition and I find it punches up the overall flavor of the dip.
- Cream cheese: adds luscious creaminess to the dip. You can use full fat or 1/3 less fat cream cheese.
How to Make Crock Pot Reuben Dip
With just 10 minutes of prep, you’ll be on your way to devouring this sandwich-inspired, slow cooker Reuben dip in no time. Here’s what to do:
- Step 1: Add all the ingredients except the cream cheese to a 3-quart slow cooker then stir with a spatula to combine. Next, add the cream cheese then stir again to combine. It’s ok if there are pieces or hunks of cream cheese, as they’ll melt as the slow cooker heats up.
- Step 2: Slow cook on LOW for 1-1/2 – 2 hours, or until the dip is hot and creamy, stirring every 20-30 minutes. Keep the crock pot on warm while serving.
Make-Ahead Tip
Combine all the ingredients in the slow cooker up to 3 days ahead of time, then store in the refrigerator. Allow for up to an extra hour of slow cooking to account for the cold crock and cream cheese.
Best Dippers for Reuben Dip
Now for the fun part: what will you serve your hot Reuben dip with? Here are my favorite dippers:
- Crostini (recipe in the Notes section of the recipe card below)
- Pretzels
- Tortilla chips
- Ridged potato chips
- Frito scoops
A classic Reuben sandwich is made with Rye bread so you could serve this dip with big cubes of it, though please note that Rye bread is NOT gluten free.
What to do with Leftovers
Got leftovers? Lucky you! Reheat individual servings of leftover dip in the microwave on high until warmed through.
I do not recommend freezing this dip.
Whether you serve this classic sandwich turned dip for tailgating, game day, a holiday party, or any occasion in between, I hope you love every creamy, cheesy, zesty, and savory bite. Enjoy!
Try Crock Pot Buffalo Chicken Dip
More Irresistible Dip Recipes
- Crock Pot Buffalo Chicken Dip
- Pickle Wrap Dip
- Boursin Bruschetta Dip
- Dirty Martini Dip
- Roasted Garlic and Prosciutto Cream Cheese Dip
- Warm Fig & Prosciutto Goat Cheese Dip
- Southwestern Black Bean Dip
Crock Pot Reuben Dip
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Equipment
Ingredients
- 8 oz corned beef chopped, Buddig recommended
- 1-1/2 cups fresh refrigerated sauerkraut drained, Cleveland Kraut recommended, see notes
- 3/4 cup Thousand Island dressing Ken’s recommended
- 4 oz finely shredded Swiss cheese
- 1 Tablespoon dijon mustard
- 8 oz cream cheese softened to room temperature
- Dippers: crostini, pretzels, tortilla chips, ridged potato chips, Frito scoops
Instructions
-
Add all the ingredients except the cream cheese into a 3-quart crock pot then mix with a spatula to combine. Add the softened cream cheese then mix to combine – it’s ok if there are larger pieces of cream cheese throughout the dip as they’ll melt while the dip heats up.
-
Cook on LOW for 1-1/2 – 2 hours or until the dip is hot and creamy, stirring every 20-30 minutes. Serve with dippers, and keep the slow cooker on warm.
Notes
- Do not use canned or another shelf-stable sauerkraut for this recipe. You want fresh, refrigerated sauerkraut such as Cleveland Kraut, or Bubbies brand.
- Feel free to use full fat or 1/3 less fat cream cheese in this recipe.
- To Make-Ahead: combine all the ingredients in the slow cooker up to 3 days ahead of time, then store in the refrigerator. Allow for up to an extra hour of slow cooking to account for the cold crock and cream cheese.
- To make Crostini: slice a gluten free baguette (or a regular baguette if you don’t need to eat GF,) into 1/4″ slices then arrange on a silpat or parchment paper lined baking sheet. Brush both sides with extra virgin olive oil then season lightly with salt and pepper. Bake at 3250 degrees for 8-12 minutes, or until the crostini are golden brown, rotating the baking sheet and flipping the crostini over halfway through.
Nutrition
Photos by Ashley McLaughlin
READ: Crock Pot Reuben Dip