Crock pot Reuben Dip served over rye crackers is the perfect fix it and forget it party food. That classic sandwich turned dip! A crowd pleaser!
This reuben dip? It’s perfect for the holidays. I mean, it’s perfect for anytime, actually … but it’s especially great for the holidays! Why is that you ask? Well, let me tell you.
Coming from someone who loves to entertain, there is one thing I hate. I hate that I slave over the cleaning, the decorations and the food for a party, then I get stuck fussing around with dips and containers the whole time everyone else it relaxing and enjoying themselves.
This post is sponsored by Frank’s Kraut. The opinions here are all mine. Thank you for supporting my favorite companies.
Don’t get me wrong. I want everyone to relax and enjoy themselves at my get-togethers. I just want to be able to do that too! That’s the beauty of this dip — crock pot! Make it ahead of time, and it’s ready to go. Just take the lid off and enjoy!
What do I need to make this Crock Pot Reuben Dip?
- Frank’s Kraut
- Corned Beef
- Cream Cheese
- Sour Cream
- Swiss Cheese
Combine all of your ingredients with a mixer in a large bowl.
When you’re done, lick the beater. (make sure it’s off first. 😉 )
You could spread this dip onto crackers right now and be in heaven. It’s really good cold, too!
Spread into the bottom of your crock pot, and cover. Cook for 2 hours. Top with cheese, cook for 30 minutes more.
Let’s get to dipping!
Place a spoon inside the crock pot for people to place some on their plates.
Or heck, just dunk your cracker right in! So delicious!!
I know, I know. It’s missing one component of a true Reuben Sandwich! The Thousand Island dressing. That’s why I served it up with sides of dressing and sweet Gherkin pickles for the full effect!
Everyone loved it, and I didn’t have to do a darn thing!
Love Reubens? Here are a couple of other Reuben Appetizers:
Reuben Sheet Pan Totchos – Tater Tot Nachos done Reuben Style!
Reuben Pinwheels – Puff pastry encompassing corned beef, Swiss cheese and sour cream, dunked in Homemade Thousand Island Dressing.
Of course, you have to try the Classic Reuben Sandwiches – The Classic sandwich, invented right here in Nebraska.
Frank’s Kraut comes in can, jars and these poly bags. I have to say I love the poly bags the best. When I buy the two pound poly bags, I always buy extra and pop them in the freezer. Once they are defrosted, I use what I need, then I place any remaining sauerkraut into a mason jar in the fridge.
Speaking of the freezer … you are going to think I am nuts — but have you ever tasted frozen sauerkraut? It’s seriously so good!
Take some time to visit Frank’s Kraut, find out where to buy the best sauerkraut on the planet, and read about the wonderful benefits of adding it to your diet.
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I think it’s time we make some dip!
- 2 (8 ounce) packages cream cheese, softened
- 1 (12 ounce) package Swiss cheese, divided
- 1 (8 ounce) container sour cream
- 1 cup Frank's Kraut, drained
- 12 ounces deli corned beef, sliced thin and chopped
- Place all of the ingredients in a large bowl. reserving half of the Swiss cheese.
- Combine with mixer.
- Spread into the bottom of a crock pot sprayed with non-stick cooking spray. Cover.
- Cook on low for 2 hours. Uncover and add remaining Swiss cheese to the top. Cover.
- Cook for 30 minutes more.
- Serve hot with rye crackers, Thousand Island Dressing and Sweet Gherkin Pickles.