Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Classic Slow Cooker Reuben Dip
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- #85025
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
1 comment
ingredients
8 ounces deli corned beef, coarsely chopped
1 cup sauerkraut, rinsed and drained
1 package (8 ounce size) cream cheese, cut into cubes and softened
2 cups shredded Swiss cheese
1/2 cup Thousand Island salad dressing
directions
Combine the corned beef, sauerkraut, cream cheese, Swiss cheese, and salad dressing in the crock pot. Stir gently to combine.
Cover the crock pot and cook on low heat for 2-4 hours or until heated through. Stir once during the cooking time. Add more salad dressing if the dip seems too dry.
Serve with party rye or pumpernickel bread slices or crackers.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
27 calories, 2 grams fat, 0 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
November 9, 2013
Used canned corned beef. Not the most attractive looking dip but it was really tasty.
February 7, 2010
I made it for the super bowl and it was delicious!
January 7, 2010
Turned out great and sooo easy. I did mix the kraut into the dip rather then layering it on top and, since I could not find rye crackers, I added 1/2 tsp. of caraway seeds to give it the rye flavor. A big hit.
I looked everywhere for a Reuben dip recipe and found just the one here. Great recipes! when I ate this at a gathering I knew I would look for the recipe. Thanks!