Creamy Reuben Party Dip
A warm slow-cooker dip filled with corned beef, sauerkraut, Swiss cheese, and creamy dressing. It delivers the familiar flavors of a Reuben sandwich in a rich party dip.
Equipment
- Knife
- Mixing bowl
- Slow cooker (3-quart)
- spatula
Ingredients
- 8 ounces corned beef finely chopped
- 7 ounces sauerkraut drained, rinsed, and squeezed dry
- 4 ounces Swiss cheese shredded
- ½ cup Thousand Island dressing
- 2 ounces cream cheese softened
- 2 tablespoons green onions chopped
- 1½ teaspoons Dijon mustard
- ½ teaspoon caraway seeds optional
- ¼ teaspoon freshly ground black pepper
- Salt to taste if needed
Instructions
- Squeeze as much moisture as possible from the drained sauerkraut.
- Place the corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, cream cheese, green onions, Dijon mustard, and caraway seeds in a mixing bowl.
- Stir until evenly combined.
- Transfer the mixture to the slow cooker.
- Spread it into an even layer.
- Cover and cook on low for 3 to 4 hours.
- Stir the dip once every hour.
- Check that the cheese has melted and the dip is hot throughout.
- Season with black pepper.
- Taste before adding salt because the corned beef, cheese, sauerkraut, and dressing already contain sodium.
- Keep the dip warm in the slow cooker during serving.
- Serve with rye bread cubes, crackers, toasted baguette, or fresh vegetable sticks.
Notes & Wine Advice
Serving Suggestions
Keep the dip warm in the slow cooker and serve it with rye bread cubes, toasted baguette, crackers, pretzel bites, or firm vegetable sticks. Rye bread provides the most traditional Reuben-style combination.Recipe Notes
Drain, rinse, and firmly squeeze the sauerkraut before adding it. Excess moisture can make the dip watery. Stir the mixture occasionally so the cheese melts evenly around the edges and through the center.Dietary Information
This recipe contains milk and usually contains egg because Thousand Island dressing commonly includes mayonnaise. Use certified gluten-free corned beef, dressing, Dijon mustard, seasonings, and serving accompaniments when preparing the recipe as gluten-free. The dip contains no nuts when all packaged products come from nut-safe facilities.Nutrition Information
The nutrition estimate applies to one-quarter of the adjusted recipe, or approximately ¾ cup. Corned beef, sauerkraut, Swiss cheese, dressing, and mustard can all contain considerable sodium. Rinsing the sauerkraut and avoiding extra salt help reduce the final amount, but this remains a high-sodium dish.Variations
Replace the Thousand Island dressing with Russian dressing for a sharper flavor. Add extra sauerkraut for more acidity or increase the Swiss cheese for a richer texture. A small amount of prepared horseradish adds extra bite.Storage
Refrigerate leftovers in a covered container within two hours and use them within three days. Reheat the dip slowly until it reaches 165°F (74°C), stirring several times to restore its creamy consistency.Wine Advice
Pair this rich dip with a dry Riesling. Its bright acidity balances the fatty corned beef and melted cheese, while its fresh fruit character complements the tangy sauerkraut and dressing.Nutrition values
Calories: 428 kcal | Carbohydrates: 9 g | Protein: 19 g | Fat: 34 g | Saturated Fat: 12 g | Sodium: 1250 mg | Sugar: 5 g