Crock Pot Reuben Dip
Ingredients (Serves 6–8)
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1 lb corned beef, chopped or shredded
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8 oz cream cheese, softened
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1 cup sauerkraut, drained and chopped
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½ cup Thousand Island dressing (or Russian dressing)
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1 cup shredded Swiss cheese
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½ tsp garlic powder (optional)
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¼ tsp black pepper
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Rye bread, crackers, or pretzel chips for dipping
How to Make It
1. Prep the Crock Pot
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Spray or butter the inside lightly.
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Add cream cheese, sauerkraut, dressing, garlic powder, pepper.
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Stir until mostly combined.
2. Add Meat & Cheese
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Fold in corned beef and half the Swiss cheese.
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Top with remaining Swiss for that melty finish.
3. Cook Low & Slow
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Low: 2 hours
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High: 1 hour
Stir halfway through for even melting. Goal: gooey, bubbly perfection.
4. Serve
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Keep warm in the crock pot for parties.
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Serve with toasted rye bread, crackers, or pretzel chips.
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Optional garnish: chopped parsley or extra shredded cheese.
Tips & Twists
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Extra tang: Add a tsp of Dijon mustard
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Spicy kick: Red pepper flakes or a drizzle of sriracha
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Make ahead: Assemble the night before, store in fridge, cook 2–3 hours on low the next day
This dip hits all the Reuben vibes without ever turning on the stove. 🥪✨
If you want, I can also give a “crunchy top version” that mimics a broiled Reuben sandwich. Do you want me to do that?