Crock Pot Reuben dip
Category: Wine & FoodBy: sparty-on • 11 months ago • 24 comments
This recipe fits a standard 4-5 quart Crock Pot. Adjust up or down depending on the size of your pot.
16 ounces cream cheese, softened is easier if baking, i use hard because i'm using a Crock Pot, it'll melt with time
16 ounces deli corned beef coarsely chopped, more if you want it meatier. Save some time, lightly food process it if you want. Just not too much, this isn't a Pate
16 Ounces Swiss cheese, shredded melts quicker but you can use you favorite brick cheese as well
1 cup sauerkraut drained well, drain less if you like more "sour"
1/2 cup sour cream
1/2 cup Thousand Island salad dressing
Palm some caraway seeds in there if you like them. I add them to help get the "Rye Bread" effect without the Rye bread
You can bake this but i'm a high speed, low drag kinda guy so i like the Crock Pot Method. Doesn't get any simpler to make.
Just dump all ingredients into a slow cooker, heat on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Make sure to stir regularly. You can add or subtract any ingredient to make it thicker/soupier or to get to your preferred taste. I tend to lean on the Swiss Cheese and Sauerkraut more than called for but that's up to your tastes. I like to cook this at least day before and reheat. This is one of those things that's better if cooled and heat once before consuming. Heat and serve. I like using Frito Scoops but Cocktail Ryes, Triscuit crackers or Stacys Pita chips are excellent choices as well.
Watch this stuff fly out of the bowl at your event. It's almost always the first thing gone at mine. They'll be scraping the bowl
If you like a traditional Corned Beef Reuben, you'll love this dip.