Crock Pot Reuben Dip

Crock Pot Reuben Dip has all the irresistible flavor of the classic cheesy, tangy, savory sandwich, in dip form. Unbelievably delicious!

Course Appetizer

Cuisine American

Keyword gluten free

Method Crock Pot, Slow Cooker

Servings

Calories 306kcal

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

Add all the ingredients except the cream cheese into a 3-quart crock pot then mix with a spatula to combine. Add the softened cream cheese then mix to combine - it’s ok if there are larger pieces of cream cheese throughout the dip as they’ll melt while the dip heats up.
Cook on LOW for 1-1/2 - 2 hours or until the dip is hot and creamy, stirring every 20-30 minutes. Serve with dippers, and keep the slow cooker on warm.

Do not use canned or another shelf-stable sauerkraut for this recipe. You want fresh, refrigerated sauerkraut such as Cleveland Kraut, or Bubbies brand.
Feel free to use full fat or 1/3 less fat cream cheese in this recipe.
To Make-Ahead: combine all the ingredients in the slow cooker up to 3 days ahead of time, then store in the refrigerator. Allow for up to an extra hour of slow cooking to account for the cold crock and cream cheese.
To make Crostini: slice a gluten free baguette (or a regular baguette if you don’t need to eat GF,) into 1/4″ slices then arrange on a silpat or parchment paper lined baking sheet. Brush both sides with extra virgin olive oil then season lightly with salt and pepper. Bake at 3250 degrees for 8-12 minutes, or until the crostini are golden brown, rotating the baking sheet and flipping the crostini over halfway through.