Crock Pot Reuben Dip

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  • Total: 4 hrs 20 mins
  • Prep: 20 mins
  • Cook: 4 hrs
  • Yield: 6 Cups (10 to 12 Servings)

This delicious and easy five-ingredient appetizer recipe for crock pot Reuben dip is perfect for a spread for football watchers. If your crowd loves corned beef, there's really no other choice for a snack. The combination of salty corned beef, slightly spicy and crunchy sauerkraut, rich cream cheese and Swiss cheese, and tangy Thousand Island Dressing is fabulous.

A Reuben is a sandwich made from rye bread, filled with sliced corned beef, sauerkraut, and Swiss cheese. It is usually toasted or fried and served hot with a glass of cold beer. Turning this sandwich into an appetizer is inspired.​

This dip, like all simple recipes, can be multiplied to serve more people. Just remember the cardinal rule of crock pot use: the crock pot must be filled 1/2 to 3/4 full or the food may burn or not heat through enough. This recipe makes about 6 cups, so if you double it can be put into a 4-quart slow cooker. Stir the food in the slow cooker from time to time to make sure everything melts and heats evenly.

Serve this dip with some very sturdy potato chips, with pretzels, and with slices of rye bread that have been spread with butter and toasted until crisp. A small knife or two will help with the serving. Add lots of cold beer, pop, and fizzy water in large tubs of ice to complete your party setting.


  • 2 cups cooked corned beef (cubed)
  • 2 cups sauerkraut (rinsed, drained, chopped)
  • 1 (8-ounce) package cream cheese (softened and cut into cubes)
  • 2 cups shredded Swiss or Havarti cheese
  • 1/2 cup Thousand Island salad dressing

Steps to Make It

  1. Spray a 2-quart slow cooker with nonstick cooking spray.

  2. Combine corned beef, sauerkraut, cream cheese, Swiss cheese, and Thousand Island dressing in the crockpot and stir.

  3. Cover crockpot and cook on LOW for 4 hours. Stir every hour to combine and scrape down sides so the dip doesn't burn

  4. This dip will hold for 2 hours on LOW, stirring every 30 minutes. Serve with party rye bread slices or toasted rye bread, pretzels, pickles, sturdy ruffled potato chips, and french bread cubes.

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