Slow Cooker Reuben Dip transforms all the ingredients of a classic Reuben sandwich into an irresistible appetizer! This easy set-it-and-forget-it recipe is stuffed with corned beef, Swiss cheese, and sauerkraut in a creamy, scoopable sauce.
Perfect for game day parties, holiday gatherings, and St. Patrick’s Day celebrations, this hot reuben dip is a cinch to throw together and always a crowd favorite.
This post was developed in partnership with Ohio Beef. To learn more about the 17,000+ family owned farms here in Ohio, visit OhioBeef.org. As always, all opinions are my own.
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Easy Reuben Dip in the Slow Cooker
I like to call myself a “reluctant hostess,” which is my way of saying I love to have people in my home, but I also have a not-insignificant amount of anxiety about it.
Over the years, I’ve found some things that really help curb the pre-gathering anxiety, including letting go of the ideal of a “perfect” house, planning ahead, and not deciding to make all brand new recipes on the day of the event (<<ask me how that strategy worked out for us).
After testing this Reuben Dip, I’m happy to say this incredibly delicious concoction of melty cheese and corned beef is getting added to my list of old faithfuls to make over and over again.
Why this dip is great for parties:
- Made in the crock pot for minimal clean up and hands off cooking.
- Almost zero prep time. You’ll need about five minutes to chop the corned beef and cream cheese.
- Feeds a crowd. This dip makes enough for at least 8-10 people, making it perfect for parties and events.
- Stays hot. The best part about making reuben dip in the crock pot is that it’ll keep warm for hours while guests can talk, munch, and come back for more!
Key Ingredients + Substitutions
All the basics of a Reuben sandwich are here in this dip! You’ll need:
- Corned beef– We recommend using deli corned beef sliced medium thick or you can use leftover Slow Cooker Corned Beef.
- Sauerkraut– We prefer the refrigerated sauerkraut over canned, but either can work. Be sure to drain excess liquid off the kraut before using.
- Swiss cheese– Swiss cheese is standard for reubens, but you could also use provolone or gruyere. Freshly shredded Swiss will melt much better than pre-shredded.
- Thousand Island dressing– You can also substitute Russian dressing.
- Prepared horseradish– Pungent horseradish pairs so well with beef. It’s a key ingredient in our Roast Beef Sliders, and the preferred dipping sauce for our Easy Prime Rib Roast. Look for horseradish sauce in the condiment aisle of your grocery store. See more about why we include horseradish in this recipe in our FAQs section.
- Greek yogurt– Whole milk Greek yogurt adds a touch of creaminess and tang.
- Cream cheese- Cream cheese is what takes this from being a bunch of Reuben ingredients to being a creamy Reuben dip! I always use full fat cream cheese when making dip recipes.
How to Make Reuben Dip in a Slow Cooker
Step 1: Add everything to the crock pot. Add the cream cheese, corned beef, sauerkraut, Swiss cheese, Greek yogurt, Thousand Island dressing, and horseradish sauce to a slow cooker insert. Stir everything together. Cover and cook on high for 2 hours or on low for four hours.
Step 2: Stir and serve. Stir everything together to ensure the cream cheese is melted and smooth. If needed, cook for another 30 minutes. Otherwise, top with green onions and a swirl of Thousand Island Dressing and serve.
What to Serve with Reuben Dip
This dip pairs well with all sorts of crackers and chips. We really liked it with Ritz crackers, Chicken in a Biscuit crackers, bagel chips, and our homemade Melba toast.
If you can find them, rye bagel chips would be FABULOUS with this recipe!
You can also serve crockpot Reuben dip with chopped veggies like celery, carrots, and peppers.
For an easy lunch, toast some rye bread and top it with hot reuben dip.
It wouldn’t be a party without some beverages! Curious what alcohol to pair with beef? Check out this handy guide. In general, the stronger the beef flavor, the more robust you want your drink to be. We like to pair this creamy, beefy dip with a White or Amber Ale to clear the palate between bites.
Storage and Reheating Instructions
The dip can be made ahead of time and kept on the warm setting in the slow cooker for several hours.
Leftover dip can be stored in an airtight container in the fridge for up to a week. Reheat individual portions in the microwave.
If you want to reheat large portions, you can place it in a baking pan and reheat in a 350 degree oven for 20 minutes. You can also add additional Swiss cheese to melt on top if you reheat this way.
What’s the difference between Russian dressing and Thousand Island Dressing?
Russian dressing and thousand island dressing are both made with a mayonnaise and ketchup base, and both of them incorporate pickle relish. Either of them work well in a Reuben sandwich and you’ll see them used interchangeably on restaurant menus and in recipes.
The main ingredient that sets Russian dressing apart is horseradish! That spicy, nose-stinging root vegetable offers the dressing a little more depth and a welcome kick.
Russian dressing can be difficult to find these days, so I usually use Thousand Island Dressing, but I love to add some prepared horseradish to add a little oomph to our hot reuben dip.
Can you freeze reuben dip with cream cheese?
You can freeze this dip in a sealed container or bag for up to two months. Thaw in the refrigerator overnight. You may find that the cream cheese separates after being frozen. Give it a really good stir to help reincorporate, and stir often while reheating.
Can you halve (or double) this recipe?
This recipe can be halved or doubled, but be sure to use a smaller crock pot if you halve the recipe. I have a 6 quart slow cooker, and I wouldn’t want to make a smaller portion in that size for risk of it burning.
More St. Patrick’s Day Recipes to Round Out Your Menu
- Slow Cooker Corned Beef and Kraut
- Reuben Pull Apart Bread
- Green Pea Soup
- Lucky Charms Krispie Treats
- Mint Oreos Chocolate Chip Cookies
- Bailey’s Irish Coffee
- 2 (8 oz) blocks full fat cream cheese, chopped into medium cubes
- 1 lb. deli sliced corned beef, chopped
- 1 ½ cups sauerkraut
- 2 cups freshly shredded Swiss cheese
- ½ cup whole milk Greek yogurt
- ½ cup Thousand Island dressing, plus more to serve
- 2-3 Tablespoons horseradish sauce, to taste
- Green onions, optional
- Your favorite crackers, chips, and veggies for dipping
- Add the cream cheese, corned beef, sauerkraut, Swiss cheese, Greek yogurt, Thousand Island dressing, and horseradish sauce to a slow cooker insert. Stir everything together. Cover and cook on high for 1.5-2 hours or on low for four hours.
- Give the dip a good stir to make sure all the cream cheese is melted. If it needs a little more time, give it another 20-30 minutes. To serve, sprinkle with green onions and additional Thousand Island dressing. Serve with your favorite crackers and veggies for dipping.
Always check labels to ensure something is gluten free, particularly the corned beef.
For best results, use a high quality block of swiss cheese and shred it yourself. Pre-shredded cheese uses anti-clumping agents that affect texture when melting.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 687mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 14g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.