Slow Cooker Reuben Dip Recipe -
Slow Cooker Reuben Dip Recipe
  • READY IN 49 mins

Slow Cooker Reuben Dip

Recipe by  

"A wonderful, easy, creamy hot dip that even sauerkraut haters love. I often take this to work potlucks because I can assemble it at work. Just throw everything in and stir a few times. Also, it's delicious when it's overcooked and kind of dry!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    4 mins
  • COOK

    45 mins

    49 mins


  1. In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2005

I am always looking for great crockpot recipes, and this tops the charts! Made this dip last night for Monday Night Football and while we did not enjoy the game (we are Eagles Fans) we absolutely LOVED this dip! I halved the recipe since it was just me and my husband, and it is the perfect size for a little dipper crock pot. this was SOOOOOO easy!! I just got some corned beef from the store deli and tore it in strips. Also brought the cream cheese to room temp. before putting it in. Put the crockpot on low for about 1 and 1/2 hours and that was perfect, everything had melted and was creamy. I served this with cocktail rye as suggested, but we actually enjoyed it more on tortilla chips! This is going to be my staple appetizer to bring to parties b/c it is extremely easy and delicious! Thanks for the recipe Ella!

Most Helpful Critical Review
Oct 09, 2008

Here's a tip - I got a 1/2 lb. of Chicago Style Corned Beef from the deli and had them shave it. I then ran my knife through it for a rough chop. It turned out to be exactly 2 cups. Also, I found Frank's Sweet Kraut (Bavarian Style). It's a 14 oz. can - but that was sufficient. As another reviewer suggested, I roughly ran my knife through that as well so it wasn't stringy.

Feb 17, 2008

Enjoyed this recipe! I chopped the sauerkraut w/ kitchen scissors to make it less messy/stringy to eat, saved the drained sauerkraut juice to add some of it back in to moisten/thin the recipe after a few hours cooking in the crockpot. I used low fat cream cheese, Boreshead Pastrami from the deli and added " Publix's Deli Mustard w/ Horseradish", a few squirts, to add a bit more flavor. I found that it filled a 2.5 qt Rival Crock Pot to the top. I will definately use this recipe again and again...

Jan 15, 2006

Great recipe...TIP...don't use the bag kraut. It is VERy bitter. I used the Sweet/Mild Bavarian. Everyone, even my 7 year old, loved it. I never knew there was a difference until I was making Kraut and Polish. The bag stuff was so bad, my house smelled for HOURS!

Nov 05, 2006

I recently made this for the first time for pitch-in lunch and received "rave" reviews. Everyone wanted to know what was in it! I made two minor changes. Instead of swiss cheese, I used a shredded mix of mozzarella & smoked provolone (Sargento brand) and added about 2 teaspons more of the Thousand Island dressing. I also doubled the recipe. If you do this, you'll have to cook it a little longer -- approx. 1 hour on high. Then, keep it on low until ready to serve. This is a very easy recipe and fairly inexpensive (especially if you use the Buddig brand of corned beef). For special occasions & to reduce additives, I will probably use fresh corn beef from the deli.

Dec 31, 2008

Oh, god. Another winner. Good thing this is New Year's Eve. I can start my diet tomorrow. I doubled the thousand island dressing and served rye crisp and hunks of homemade bread. Can't find me? I'm hanging over the crockpot shoveling this dip in my face!

Oct 20, 2008

Very good dip! The only thing I would change is to maybe double the Thousand Island Dressing. I had it out for a few hours at work and it started to get dry and kind of crusty. I would think a little more dressing would help out with that. UPDATE: try this cold as a roll-up appetizer... Just refrigerate overnight for easier cutting. They're great!

Feb 05, 2007

This was a hit during the Superbowl. I served it with tortilla chips and added 1 cup of milk because I wanted a thinner dip- it did great in the crockpot on low during the whole game.


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  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 5.5 g
  • 2%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 636 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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