Crockpot Reuben Dip (Dump and Go)

Imagine sinking your teeth into a warm, crispy Reuben sandwich, but instead of a crusty bread roll, you’re dipping crispy crackers into a rich, creamy, and savory Reuben dip. Ah, bliss! That’s exactly what you’ll find with this easy Crockpot Reuben Dip recipe.

But before we dive into the recipe, have you ever made a classic Reuben sandwich? If not, be sure to check out our Related Recipe for a simple and delicious guide to making the perfect Reuben.

Why This Recipe Works

• By using the Crockpot, we can effortlessly cook the Reuben dip to a creamy, mac-and-cheese-like consistency without having to watch it closely.
• Efficiency is key with this recipe – simply throw all the ingredients in the Crockpot and let it do the work for you.
• The combination of corned beef, sauerkraut, and caraway seeds gives this dip an authentic Reuben flavor that’s hard to resist.

Key Ingredients

Cube your rye bread carefully, as it will hold up better to the cheese and other ingredients. Our team prefers a German-style rye for its distinctive flavor and texture. -Aaron Recipes

When selecting corned beef, choose a high-quality brand that’s low in sodium and made with real ingredients. This will make a big difference in the final taste of the dip. -Aaron Recipes

Recipe Courtesy of Our Kitchen

Crockpot Reuben Dip (Dump and Go)

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups cubed rye bread

1 cup corned beef, thinly sliced

1/2 cup sauerkraut, drained and squeezed

1/4 cup caraway seeds

1 tablespoon brown mustard

1 tablespoon prepared Russian dressing

1/2 cup cream cheese, softened

1/2 cup shredded cheddar cheese

1/4 cup chopped fresh dill

1/4 cup chopped fresh chives

Directions

1

Place the cubed rye bread in the Crockpot. Add the sliced corned beef, drained and squeezed sauerkraut, caraway seeds, brown mustard, and Russian dressing on top of the bread. Use a spatula to gently stir everything together.

2

Mix the softened cream cheese and shredded cheddar cheese in a bowl until smooth. Add the chopped fresh dill and chives to the cheese mixture and stir to combine.

3

Spread the cheese mixture evenly over the top of the bread mixture in the Crockpot. Use a spatula to make sure everything is well combined.

4

Place the lid on the Crockpot and cook on low for 2-3 hours or until the dip has reached your desired consistency.

5

Once the dip has finished cooking, transfer it to a serving bowl and serve warm. Enjoy!

Storage & Reheating

This Crockpot Reuben Dip should be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until warmed through. You can also freeze it for up to 2 months and thaw when ready to serve. -Aaron Recipes