This rich, outrageously cheesy, Slow Cooker Reuben Dip loads all the flavors of a classic Reuben sandwich. It’s a favorite at every party, and great for entertainment. Made in a slow cooker or baked in an oven, this is a delicious dip for serving any time of year. A beautiful, simple, creamy hot dip that even haters of sauerkraut love. I also take this to potlucks because it’s easy to assemble. Simply pour all in, and mix it a few times. Even, it is delicious when overcooked and it’s kind of dry.
I love Reuben sandwich, and I enjoy eating it since I was young, I don’t think I’ve ever met someone who doesn’t particularly like a Reuben sandwich. I think what I like about it is the Thousand Island dressing because I love the sweetness with the tang of the sauerkraut, and knowing such a recipe exists is an icing on top. My second favorite thing about a Reuben is the gooey Swiss cheese, and this Reuben Dip recipe has plenty of it. It makes this dip supremely creamy, mixed with cream cheese and Swiss cheese. Try this recipe for Slow Cooker Reuben Dip, and enjoy it with your family and friends.
Ingredients:
1 (16 oz) jar sauerkraut, drained
1 (8 oz) package cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked corned beef
¼ cup thousand island dressing
Directions:
In a slow cooker, add and combine sauerkraut, cream cheese, Swiss cheese, corned beef, and thousand island dressing. Cover then, cook on high for 45 minutes if you’re in a rush, low for longer if you’re not, or only until hot melts the cheese. While cooking, stir occasionally. Serve with cocktail rye or crackers.
Note:
You can serve this with fresh vegetables, such as radish, snow peas, and pepper, as well as fresh bread.
Nutrition Facts:
Per Serving: 297.8 calories; fat 22.9g 35% DV; cholesterol 76.2mg 25% DV; sodium 636.4mg 26% DV; protein 17.9g 36% DV; carbohydrates 5.5g 2% DV.
