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Crockpot Reuben Dip

Crockpot Reuben Dip

The ultimate Crockpot Reuben Dip recipe promises a bubbling, cheesy delight, perfect for any gathering or a cozy night in, bringing the classic deli sandwich flavors right to your slow cooker with minimal effort.
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Prep Time 20 minutes
Cook Time 3 hours
0 minutes
Total Time 3 hours 20 minutes
Servings: 8 people
Course: Appetizer, Dip
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces corned beef, cooked and shredded or finely chopped
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup sauerkraut, well-drained and chopped
  • 1/4 cup Thousand Island dressing
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup shredded Gruyere cheese (optional, for extra nutty flavor)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • Pinch black pepper
  • Rye bread slices or crackers, for serving

Equipment

  • Medium Bowl
  • 1.5 to 2-quart Slow Cooker
  • Saucepan
  • Microwave-safe dish
  • Oven-safe dish

Method
 

  1. In a medium bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, and black pepper. Stir until everything is smooth and well-incorporated. This creamy foundation is key to the dip's luscious texture.
    1 (8 ounce) package cream cheese, softened, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, Pinch black pepper
  2. Gently fold in the well-drained and chopped sauerkraut. The sauerkraut is crucial for that authentic tangy Reuben bite, so ensure it's squeezed dry to avoid making the dip watery. Next, stir in the Thousand Island dressing. This adds a touch of sweetness and that signature Reuben dressing flavor.
    1/4 cup sauerkraut, well-drained and chopped, 1/4 cup Thousand Island dressing
  3. Add the shredded or finely chopped corned beef to the mixture. Make sure the corned beef is evenly distributed throughout the creamy base for consistent flavor in every bite.
    16 ounces corned beef, cooked and shredded or finely chopped
  4. Stir in half of the shredded Swiss cheese and the Gruyere cheese (if using). Reserve the remaining half of the Swiss cheese for topping later.
    1/2 cup shredded Swiss cheese, 1/4 cup shredded Gruyere cheese
  5. Spoon the entire mixture into a 1.5 to 2-quart slow cooker. Spread it evenly to ensure uniform heating.
  6. 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 heated through and gooey. The goal is for all the flavors to meld beautifully and the cheese to be wonderfully melted.
  7. About 15-20 minutes before serving, remove the lid and sprinkle the reserved shredded Swiss cheese over the top. Cover again and allow the cheese to melt into a glorious, golden topping.
    1/2 cup shredded Swiss cheese
  8. Once the cheese is melted and bubbly, give the dip one final stir. Serve immediately with toasted rye bread slices, pumpernickel bread, crackers, or even vegetable sticks for dipping.
    Rye bread slices or crackers, for serving

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on stovetop, microwave, or oven. Can be frozen for 2-3 months.