Crock Pot Reuben Dip

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All the bold, tangy, smoky flavors of a classic Reuben sandwich melted into a rich, creamy, bubbling hot dip — corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing slow-cooked together into the ultimate party appetizer that has everyone hovering around the slow cooker. Serve with rye bread or crackers and watch it disappear.

INGREDIENTS

• 12 ounces corned beef, deli-sliced or canned, finely chopped
• 8 ounces cream cheese, softened and cubed
• 1 cup sour cream
• 0.5 cups mayonnaise
• 1 cup sauerkraut, well drained and roughly chopped
• 1.5 cups shredded Swiss cheese, divided
• 0.5 cups Thousand Island dressing
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons black pepper
• 0.5 teaspoons smoked paprika
• 1 tablespoon fresh chives or parsley, finely chopped, for garnish
• rye bread slices or pumpernickel crackers, for serving
• extra Thousand Island dressing, for drizzling (optional)

STEPS

1. Drain the sauerkraut: Spread the sauerkraut on several layers of paper towels and press firmly to remove as much liquid as possible. Excess moisture from undrained sauerkraut will make the dip thin and watery rather than thick and creamy — press thoroughly and do not skip this step.
2. Combine in the slow cooker: Add the softened cream cheese cubes, sour cream, mayonnaise, and Thousand Island dressing to the slow cooker. Add the finely chopped corned beef, drained sauerkraut, 1 cup of the shredded Swiss cheese, Worcestershire sauce, garlic powder, onion powder, black pepper, and smoked paprika. Stir everything together until as well combined as possible — the cream cheese will fully melt and incorporate during cooking.
3. Slow cook: Cover and cook on LOW for 2–3 hours or on HIGH for 1 to 1.5 hours, stirring once or twice during cooking, until the cream cheese is completely melted, everything is hot and bubbling, and the dip is smooth, rich, and creamy throughout.
4. Stir and top: Give the dip a thorough stir until completely smooth. Scatter the remaining 0.5 cups of shredded Swiss cheese evenly over the top. Cover and cook on HIGH for an additional 15–20 minutes until the cheese on top is fully melted and gloriously gooey.
5. Garnish and serve: Scatter fresh chives or parsley over the top and drizzle with a little extra Thousand Island dressing if desired. Serve hot directly from the slow cooker set on warm with rye bread slices, pumpernickel crackers, or pretzel bites alongside for dipping.

NOTES Tips: Draining and pressing the sauerkraut as thoroughly as possible is the single most important step — excess liquid is what makes dips thin and watery and no amount of cooking will compensate for undrained sauerkraut. Softening the cream cheese before adding it to the slow cooker helps it melt more evenly and smoothly — if you forget, cut it into small cubes and it will still melt fine over the cook time. Finely chopping the corned beef rather than leaving it in large chunks ensures it is evenly distributed throughout every bite of the dip — take the time to chop it well. For an extra indulgent version stir in 0.5 cups of shredded sharp cheddar alongside the Swiss for an even richer, more complex cheese flavor. This dip keeps refrigerated for up to 3 days and reheats beautifully in the slow cooker on LOW for 1 hour or in the microwave in 30-second intervals stirring between each until hot and smooth.