When it comes to party planning, dips are always a fantastic idea. You can set them out in the middle of a table with vegetables, fruits, potato chips, pita chips—anything that works for scooping up the delightful appetizers. With all the flavors of a classic Reuben sandwich, this simple and delicious Reuben dip recipe is perfect for potlucks, holidays, work parties or any time you need an indulgent dip. Need an idea for a St. Patrick’s Day party? Done!
It takes mere minutes to assemble this slow-cooker Reuben dip, then it cooks low and slow for a couple of hours. Made with two kinds of cheeses, corned beef and sauerkraut, the flavors meld beautifully into one balanced, savory dish. It’s so good that even the biggest sauerkraut skeptics will be converted. Serve it straight from the slow cooker so it’s warm for rye bread dippers and crackers.
Ingredients for Reuben Dip
- Corned beef: For this dip, use thinly sliced corned beef from the deli, or from your own homemade corned beef. You want the meat to break down a bit in the slow cooker so you get meat in every bite. Thicker slices will be too chunky.
- Cream cheese: As with many other cream cheese dip recipes, here cream cheese adds a silky, soft texture and plays nicely with the sharper flavors of corned beef and sauerkraut.
- Sauerkraut: Speaking of sauerkraut: Fresh sauerkraut (found in a refrigerated case) has a better texture than the shelf-stable kind. You can even try your hand at homemade sauerkraut! Rinse the sauerkraut to reduce the sodium content. If you forget to rinse the sauerkraut, no worries. Your dip may be a bit saltier, but it will still taste delicious.
- Sour cream: Sour cream is integral to many great dips. The distinct tang adds a perfect balance of acidity to this Reuben dip, while also helping the dip remain thick and luscious.
- Swiss cheese: A classic Reuben sandwich isn’t complete without Swiss cheese, and the same rule applies for this Reuben dip in the slow cooker. Swiss cheese has a nutty, milder flavor that works well with the other flavors. If you find yourself with extra, use it up in any of these Swiss cheese recipes.
- Thousand Island dressing: Thousand Island dressing can be an acquired taste. Feel free to add it if you and your guests enjoy the tangy condiment.
Directions
Step 1: Add ingredients to the slow cooker
In a 1-1/2-quart slow cooker, combine the corned beef, cream cheese, sauerkraut, sour cream, Swiss cheese and optional Thousand Island dressing.
Step 2: Cover and cook
Cover the slow cooker, and cook on low for two hours, until the cheese is melted. Stir the Reuben dip until blended, and serve it warm with rye bread, pretzels or crackers.
Reuben Dip Variations
- Change up the accoutrements: Instead of (or in addition to) rye bread, pretzels or crackers, serve the dip with corn chips, pita chips, celery sticks or cucumber slices. You can even toast the rye bread or make croutons so the combo tastes more like a Reuben sandwich.
- Use pastrami instead of corned beef: When it comes to pastrami vs. corned beef for Reuben dip, either will work. Both are made from brined brisket, but pastrami is made with the fattier end, which gives it a rich flavor. It’s smoked before being spiced and then roasted. Corned beef is made from the leaner side of the brisket and needs more liquid to help it tenderize while cooking. That’s why corned beef is boiled or steamed. Both meats add good, just different, flavor to the dip.
- Replace the sour cream: If sour cream isn’t available to you, or you’d like some added protein, use Greek yogurt instead.
- Bust out the bread bowl: You can never go wrong with a bread bowl, and a rye bread bowl makes the perfect vessel for serving this dip. Find the largest round loaf you can, cut a circle in the top, scoop out the center of the bread (save it for dipping!) and replace it with the Reuben dip.
How to Store Reuben Dip
It’s highly unlikely you’ll have any leftover dip, but if you do, store the Reuben dip in an airtight container for up to four days. Reheat it in the slow cooker, in the microwave or on the stove.
You can make this Reuben dip recipe ahead of time as well. Prepare the dip in the slow cooker as instructed, and store it, covered tightly, in the refrigerator for up to two days before serving. To serve it, simply place it back in the slow cooker, and reheat it on warm until heated through. Stir the dip a few times while reheating to keep things even.
Can you freeze Reuben dip?
Yes, you can freeze Reuben dip. Move the dip to an airtight container, and cover the top layer of the dip with storage wrap. Then place the lid on, removing any excess air upon closing. Store in the freezer for up to two or three months. Next time you need an appetizer for last-minute entertaining, remove this dip from the freezer, transfer it to a baking dish, and heat it up in the oven for about 45 minutes at 350°F.
Reuben Dip Tips
Do you need to rinse the sauerkraut?
You don’t need to rinse the sauerkraut before using it in Reuben dip, but you can. Rinsing the sauerkraut will strip away some of the salt and acidity, rendering a more mild flavor. If you’re someone who doesn’t love the salty bite of sauerkraut, that’s one way to temper it. It will taste amazing in the dip either way.
Can you make Reuben dip in the oven?
You can definitely make Reuben dip in the oven. Preheat the oven to 350°. Coat a baking dish with cooking spray. Combine the dip ingredients in a large bowl, and then transfer everything to the dish. Bake the Reuben dip for 25 to 30 minutes, until golden brown and bubbling.
