This Crock Pot Reuben Dip is a hot, cheesy slow cooker appetizer made with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing. It tastes just like a classic Reuben sandwich in dip form and is ready in about 3-4 hours in the crock pot - perfect for game day or parties!
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Why You'll Love This Slow Cooker Reuben Dip
Football season is right around the corner, and today, I wanted to add to my collection of easy, cheesy dips (like my Crock Pot Bacon Cheese Corn Dip or this easy Boat Dip) to get you ready for your next tailgate!
Today, we're turning a Reuben sandwich into a dip in the easiest way possible. This Crock Pot Reuben Dip is as simple as throwing a few things in a slow cooker and pressing a button!
If you like a lot of flavor and not a lot of work, this is going to be your recipe to try. I hope you love it!
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
- Cream Cheese: The creamy base of the dip. Use fully softened cream cheese so it blends smoothly with the dressing and melts evenly in the slow cooker.
- Thousand Island Dressing: Adds the classic sweet-tangy Reuben flavor and helps thin out the cream cheese for a smooth dip. Russian dressing can be used for a spicier version.
- Shredded Swiss Cheese: Swiss is a go-to for that Reuben taste and smooth melt. If you can only find sliced Swiss, no problem, just dice it finely before adding to the dip!
- Corned Beef (or Pastrami): This brings the deli-style flavor to the table. Chop it into small bite-sized pieces so you get a little bit in each bite. Pastrami adds a little bit of a more peppery flavor if you want a stronger bite to your dip.
- Sauerkraut: This is what gives Reuben dip its tang. Canned or jarred will work here!
Additions & Substitutions
- Swap the Protein: If you don't have corned beef on hand, pastrami is a good substitute that adds a delicious peppery kick. You can also use turkey pastrami for a "Rachel" style dip.
- The Dressing Debate: Thousand Island is that classic choice for that sweet and tangy flavor, but you can swap it for Russian dressing if you like a little bit more spice and a less sweetness.
- Cheese Alternatives: If Swiss isn't your favorite, Gruyère is a great swap that melts beautifully. For a milder flavor, try using a Provolone or a mild White Cheddar.
- Add Some Heat: For those who like a little kick, stir in some diced jalapeños or a dash of hot sauce with the other ingredients.
- Make it "Extra": Stir in a tablespoon of Dijon mustard for an extra kick of flavor, or top the finished dip with some fresh chives or chopped parsley for a little bit of color and freshness.
How to Make Crock Pot Reuben Dip
- Prep Your Ingredients. Start by softening your cream cheese so it incorporates smoothly with the Thousand Island dressing. The most important step here is your sauerkraut: drain the 14.5 oz can thoroughly and press it dry with paper towels. This makes sure your dip stays thick and creamy instead of getting watered down.
- The Initial Mix. Add your cream cheese, dressing, the dried sauerkraut, and your pound of chopped corned beef (or pastrami) into the Crock Pot. Mix in 1.5 cups of the shredded Swiss cheese, but stop right there - make sure to reserve that last ½ cup of cheese for the very end! Giving everything a good stir now makes sure you get a bit of everything in every single scoop.
- Low and Slow. Set your slow cooker to Low for 3-4 hours. While it's tempting to crank it to High to speed things up, the Low setting prevents the cheese from becoming oily. If you're around, give it a quick stir once or twice to keep the edges from getting too dark.
- The Grand Finale. About 30 minutes before you're ready to serve, sprinkle that reserved ½ cup of Swiss cheese over the top. Cover it back up and let it melt into a perfect, gooey layer. Once the cheese is bubbly, serve it warm with toasted rye bread, crackers, or bagel chips.
Common Problems (and how to fix them)
| Problem | Why It Happens | How to Fix It |
|---|---|---|
| Dip is watery | Sauerkraut not fully drained or squeezed | Wrap in paper towels or a towel and squeeze well before adding |
| Dip is too thick | Too much cheese or overcooked | Stir in a splash of milk or extra Thousand Island dressing |
| Cheese looks grainy or oily | Cooked on High or too hot | Cook on Low only to prevent separation |
| Dip tastes bland | Not enough seasoning or dressing | Add Dijon, extra Thousand Island, or a pinch of salt |
| Corned beef flavor is weak | Pieces too large or uneven | Chop smaller and mix thoroughly |
| Dip is stringy or clumpy | Pre-shredded cheese used | Use freshly grated Swiss for smoother melt |
| Top didn't get gooey | Cheese added too early or lid left open | Add reserved cheese last 20-30 minutes and keep covered |
Leslie's Helpful Tips & Tricks
- Leftovers of this dish should be stored in an airtight container in the fridge. I'd enjoy it within 3-4 days of making it. You can also freeze this dip - just cook as directed and freeze in a gallon-sized freezer bag.
- Master the Squeeze: Don't just drain the sauerkraut - wrap it in a paper and squeeze it bone-dry. This keeps your dip thick and creamy instead of watery.
- Grate Your Own Cheese: Freshly grated Swiss melts much smoother than pre-shredded bags, which usually have a starchy coating that prevents them from melting smoothly.
- The "Warm" Setting Fix: Keep the pot on "Warm" during the party. If it gets too thick, stir in a splash of milk or extra dressing to thin it out.
- Toast Your Dippers: You can brush rye bread pieces with melted butter and toast them in the oven. That extra crunch is the perfect match for the creamy dip! (Bagel chips are a great shortcut to use, too!)
FAQs & Troubleshooting
I hope this recipe gets lots of use this football season! If you give it a try, I can't wait to hear what you think - just rate and review in the comments below!
Crock Pot Reuben Dip
This Crock Pot Reuben Dip is a hot, cheesy slow cooker appetizer made with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing. It tastes just like a classic Reuben sandwich in dip form and is ready in about 3-4 hours in the crock pot - perfect for game day or parties!
Ingredients
- 8 oz cream cheese
- 1 cup thousand island dressing
- 8 oz shredded swiss cheese
- 1 lb chopped corned beef or pastrami
- 14.5 oz canned sauerkraut (drained well and pressed dry)
Instructions
- Mix all ingredients in a Crock Pot, reserving ½ cup of Swiss cheese.
- Cook on low for 3-4 hours, stirring occasionally.
- About 30 minutes before serving, sprinkle reserved Swiss cheese over the top and allow cheese to melt before serving.
- Serve with toasted Rye bread or crackers.
Notes
- Soften cream cheese before mixing
- Thoroughly drain and squeeze sauerkraut dry
- Chop corned beef into small pieces
- Reserve ½ cup Swiss cheese for topping at the end
- Use freshly grated Swiss cheese for best melting
- Stir once or twice during cooking if possible
- Add milk or extra dressing if dip gets too thick
- Keep on WARM for serving
- Serve with toasted rye bread, crackers, or bagel chips
Nutrition Facts
Calories: 305kcalCarbohydrates: 8gProtein: 17gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 1265mgPotassium: 311mgFiber: 1gSugar: 6gVitamin A: 260IUVitamin C: 18mgCalcium: 301mgIron: 2mg
Tried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
