Crockpot Hot Reuben Dip
If you’re looking for one of the greatest combinations to ever come between two slices of bread in the form of a delicious dip, then this recipe is for you! Add all of your traditional Reuben ingredients to a slow cooker, along with some cream cheese and sour cream for extra smoothness, and you will have an amazingly scoopable version of the popular sandwich! This recipe is guaranteed to wow and will disappear quickly, so be sure to prepare more than you’re anticipating so your friends and family are not left hungry!
Ingredients:
3/4 lb Sliced Corned Beef
1 cup Swiss Cheese
4 oz Cream Cheese
8 oz Sauerkraut
1/4 cup Thousand Island Dressing
1/2 cup Sour Cream
Here’s How To Make It:
Chop corned beef into bite size pieces. We used deli sliced corned beef and had it cut a little thicker than what you’d use for a sandwich.
If using packaged Swiss cheese slices, cut those into smaller pieces for easier melting. Grated Swiss works too!
Add all ingredients to your slow cooker and stir to combine. Note: A little juice from the sauerkraut is fine and helps the dip come together!
Cook on high for 1 hour or low for about 2 hours until warm and creamy, stirring periodically.
Best served with toasted rye bread or crackers, but pretzels or some veggies (such as celery or carrots) work well too!
