Description
This Crockpot Reuben Dip is a warm, cheesy, and savory appetizer, inspired by the classic Reuben sandwich. Combining cream cheese, corned beef, Swiss cheese, sauerkraut, sour cream, and Thousand Island dressing, this dip melts together in the slow cooker for an indulgent and easy-to-make dish perfect for gatherings or game day.
Ingredients
Scale
Dip Ingredients
- 8 oz plain cream cheese, softened
- ½ lb sliced corned beef, chopped
- 1 ¼ cups Swiss cheese, freshly grated
- ¼ cup Thousand Island dressing
- ½ cup sour cream
- ½ cup sauerkraut, drained
Instructions
- Combine the Ingredients. Place the softened cream cheese, chopped corned beef, grated Swiss cheese, Thousand Island dressing, sour cream, and drained sauerkraut into your crockpot. Stir thoroughly until all components are well mixed.
- Cook the Dip. Cover the crockpot and set it to cook on high heat for 1 ½ to 2 hours. During this time, stir the dip every 30 minutes to ensure even melting and prevent it from sticking to the sides.
- Final Stir and Garnish. Once the cheese and other ingredients have fully melted and combined, give the dip one final stir. Garnish with freshly chopped parsley for a touch of color and fresh flavor.
- Serve Warm. Transfer the dip to a serving dish or serve directly from the crockpot. Pair it with toasted bread slices, crackers, or fresh vegetables for dipping and enjoy this hearty and flavorful appetizer.
Notes
- Make sure the cream cheese is softened to ensure smooth mixing and melting.
- Drain the sauerkraut well to avoid excess liquid in the dip.
- Stirring every 30 minutes helps prevent the dip from burning or sticking to the crockpot.
- For a spicier kick, add a few dashes of hot sauce or some chopped pickled jalapeños.
- This dip can be kept warm on the crockpot’s low setting for up to 1 hour before serving.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
