Slow Cooker Reuben Dip
This Slow Cooker Reuben Dip transforms the classic sandwich into the ultimate warm, creamy, and scoopable party appetizer! Packed with corned beef, Swiss cheese, tangy sauerkraut, and Russian dressing, it's incredibly easy to make and a guaranteed crowd-pleaser for game day or any gathering. For another fantastic party dip, try our popular Crack Corn Dip.
Servings: 10 servings
Calories: 120kcal
Equipment
- Slow Cooker (2-3 quart) Essential for easy, keep-warm serving.
Ingredients
- 8 oz cream cheese, softened and cubed
- 0.5 cup sour cream
- 0.5 cup Russian or Thousand Island dressing
- 0.5 lb cooked corned beef, finely chopped
- 1 cup sauerkraut, drained and squeezed very dry
- 2 cups Swiss cheese, shredded (divided)
Instructions
- Squeeze the sauerkraut completely dry in a clean kitchen towel or fine-mesh sieve. This prevents a watery dip.
- Lightly grease a small (2-3 quart) slow cooker. Add the cream cheese, sour cream, dressing, corned beef, dry sauerkraut, and 1.5 cups of the Swiss cheese. Stir to combine.
- Cover and cook on LOW for 2 hours or HIGH for 1 hour, until the cream cheese is melted and the dip is heated through.
- Remove the lid and stir the dip vigorously until the cheeses and dressing are fully combined and smooth.
- Sprinkle the remaining 1/2 cup of Swiss cheese over the top. Cover and cook for an additional 15 minutes, until the topping cheese is melted and bubbly.
- Switch the slow cooker to the WARM setting. Serve immediately with toasted rye bread, crackers, or vegetables for dipping.
Notes
Pro Tips: The single most important step is to squeeze your sauerkraut completely dry in a towel or sieve to prevent a watery dip. For the smoothest melt and best texture, shred your own Swiss cheese from a block instead of using pre-shredded. This dip can be assembled in the slow cooker insert the night before, covered, and refrigerated; let it sit at room temp for 20 minutes before cooking as directed.