Slow Cooker Reuben Dip

There are versions of this recipe all over the Internet. This one came from the AllRecipes site (original here). Slow Cooker Reuben Dip is the eighth of my 25 Appetizers of Christmas.


  • 1 (16 ounce) jar sauerkraut, drained and rinsed
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups shredded Swiss cheese
  • 2 cups shredded cooked corned beef
  • ¼ cup thousand island dressing
  • Crackers (ideally Rye Triscuit) or cocktail rye


  1. In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing.
  2. Cover, and cook on high for 45 minutes if you’re in a hurry, low for longer if you’re not, or just until hot and cheese is melted.
  3. Stir occasionally while cooking.
  4. Serve with cocktail rye or crackers.


  • You can also bake this mixture in a 350° oven for 20 minutes, or until hot and bubbly. Or microwave until heated through.
  • You can leave out the sauerkraut, but the mixture will be a bit looser.
  • You can substitute cream cheese for the mayonnaise if desired.