Description
This Crock Pot Reuben Dip is a crowd-pleaser with its cheesy, meaty, and tangy flavor. Easy to prepare, it’s perfect for parties or a cozy night in, served with your favorite dippers!
Ingredients
Scale
- 8 oz corned beef, chopped, buddig recommended
- 1–1/2 cups fresh refrigerated sauerkraut, drained, cleveland kraut recommended
- 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 all ingredients except for the cream cheese and mix well with a spatula.
- Add the softened cream cheese and mix again until combined; it's fine to have some larger pieces of cream cheese as they will melt during cooking.
- Cook on LOW for 1-1/2 to 2 hours, stirring every 20-30 minutes, until the dip is hot and creamy.
- Serve hot with the dippers and keep the slow cooker on warm.
Notes
For a richer flavor, use high-quality corned beef.
Make sure to drain the sauerkraut well to avoid watery dip.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg