Description

A hands-off, meaty, cheesy dip with the classic flavors of a Reuben sandwich, perfect for parties and easy to prepare in a slow cooker.

Ingredients

Scale

12 oz (340g) deli-style corned beef, chopped
1 cup (150g) sauerkraut, drained
8 oz (225g) Swiss cheese, shredded
8 oz (225g) cream cheese, softened
½ cup (120ml) Thousand Island dressing
1 tbsp (15ml) Dijon mustard
1 tsp (3g) garlic powder
1 tsp (3g) onion powder
¼ tsp (1g) black pepper
Optional: 1-2 tsp (5-10g) horseradish

Instructions

Set your slow cooker to low heat. If using a liner, put it in now; otherwise, lightly grease the insert with cooking spray or butter to prevent sticking.
In a medium bowl, combine softened cream cheese, Thousand Island dressing, Dijon mustard, garlic powder, onion powder, and black pepper. Mix until smooth and well combined.
Fold in the chopped corned beef and drained sauerkraut, ensuring sauerkraut is not soggy.
Add the shredded Swiss cheese and fold everything together until evenly mixed.
Transfer the mixture into the slow cooker. Cover and cook on low for 2 to 3 hours, stirring every 30-45 minutes until cheese is fully melted and bubbly.
Give the dip one last stir before serving. Serve warm with rye bread, crackers, or sturdy veggies.

Notes

Drain sauerkraut well to avoid watery dip. Stir every 30-45 minutes during cooking to prevent scorching. Use full-fat cream cheese for best texture. For a crispy top, broil the dip for 2-3 minutes after slow cooking. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 2 to 3 hours
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: ¼ cup (about 60g)
Calories: 180
Fat: 14
Carbohydrates: 5
Fiber: 1
Protein: 10

Keywords: Reuben dip, slow cooker dip, party snack, corned beef dip, cheesy dip, sauerkraut dip, easy appetizer