Description
This Crock Pot Reuben Dip is a crowd-pleaser with its creamy texture and bold flavors. It features corned beef, sauerkraut, and Swiss cheese, making it a perfect choice for parties or a cozy dinner at home.
Ingredients
Scale
- 8 oz corned beef, chopped, buddig recommended
- 1–1/2 cups fresh refrigerated sauerkraut, drained, cleveland kraut recommended, see notes
- 3/4 cup thousand island dressing, ken’s recommended
- 4 oz finely shredded swiss cheese
- 1 tablespoon dijon mustard
- 8 oz cream cheese, softened to room temperature
- dippers: crostini, pretzels, tortilla chips, ridged potato chips, frito scoops
Instructions
- In a 3-quart crock pot, combine the chopped corned beef, drained sauerkraut, thousand island dressing, shredded Swiss cheese, and Dijon mustard. Mix well with a spatula.
- Add the softened cream cheese to the mixture and stir until well combined, leaving some larger chunks of cream cheese as they will melt while cooking.
- Cover and set the crock pot on LOW. Cook for 1-1/2 to 2 hours, stirring every 20-30 minutes, until the dip is hot and creamy.
- Serve warm with your choice of dippers.
Notes
For a different flavor, try using a mix of cheeses in place of Swiss cheese.
Ensure the cream cheese is at room temperature for easier mixing.
Nutrition
- Serving Size: 1/4 cup
- Calories: 280
- Sugar: 2g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 60mg