Slow Cooker Reuben Dip
Slow cooker reuben dip is a delicious warm dip inspired by the classic sandwich. A cheesy dip filled with corned beef and sauerkraut, this is a great dip for parties, game day, and more.
Servings: 4 cups
Ingredients
- ½ pound deli sliced corned beef, diced
- 1 (8 ounce) cream cheese, cubed
- ½ cup sour cream
- ¼ cup Thousand Island dressing
- 1 ½ cups Swiss cheese, shredded
- ½ cup sauerkraut, drained
Instructions
- Spray the inside of the slow cooker with non-stick cooking spray.
- Place the corned beef, cream cheese, sour cream, Thousand Island dressing, Swiss cheese, and sauerkraut in the slow cooker.
- Cover the slow cooker and cook on low heat for 1.5 - 2 hours or until the cheese has melted. I recommend stirring halfway through cooking.
- Serve this dip warm.
Notes
- Soften the cream cheese. I recommend letting the cream cheese soften before cooking. This will help it melt smoothly.
- Remove any excess liquid from the sauerkraut. Make sure to drain it and squeeze the sauerkraut to get rid of any liquid.
- Cook on low heat. I recommend cooking the dip on low heat so that it doesn't burn.
- Stir halfway through cooking. This will help it cook evenly.
Nutrition
Calories: 392kcal | Carbohydrates: 5g | Protein: 20g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 1042mg | Potassium: 280mg | Fiber: 1g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 18mg | Calcium: 402mg | Iron: 1mg