This reuben dip has all the flavors of the classic sandwich, melted together into one creamy, tangy appetizer. The sauerkraut, Swiss cheese, and dried beef make every bite rich and satisfying. It’s the kind of dip that disappears fast at any get-together.
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All the Comforts of a Classic Sandwich, in a Bowl
There’s something about a Reuben sandwich that always feels like comfort food to me. The tangy sauerkraut, melty Swiss cheese, and salty beef all come together in such a satisfying way. When I first made this reuben dip, it felt like finding a shortcut to that same cozy flavor without needing to heat up a skillet.
I like that it’s the kind of appetizer you can set and forget. The crockpot does all the work while you get everything else ready, and before you know it, the kitchen smells amazing. It’s perfect for game day, holidays, or any time you want something warm and hearty to share.
It reminds me a lot of my cold spinach dip – simple ingredients, easy to prepare, and always a crowd favorite. Both recipes have that homemade charm that makes entertaining feel effortless.
And if you like a little variety on the table, this pairs perfectly with my broccoli cheese dip. Together they make a spread that’s warm, inviting, and just right for sharing with family and friends.
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Key Ingredients and Substitutions
- Cream cheese: This gives the dip its creamy base and helps everything hold together. Let it soften a bit before mixing so it blends smoothly.
- Sour cream: Adds a light tang and keeps the dip soft and scoopable. You can use plain Greek yogurt if you’d like a little extra protein.
- Swiss cheese: Brings that classic Reuben flavor with a mild, nutty taste. Shred it fresh if you can – it melts better and gives the dip a smoother texture.
- Sauerkraut: Adds the signature tang and a bit of crunch. I like to drain it slightly and chop it so it mixes evenly without making the dip watery.
- Dried beef: Gives the dip its salty, savory flavor that balances the creamy ingredients. You’ll find it near the canned meats in most grocery stores – just chop it into small pieces before adding.
- Dried onions: Add a gentle onion flavor without overpowering the other ingredients. If you prefer, you can use finely chopped fresh onion instead.
How to Make Reuben Dip
Preparation
Set out a 2-quart crockpot and plug it in so it’s ready to go. Lightly drain the sauerkraut and chop it into small pieces. Chop the dried beef as well, then measure out all remaining ingredients so they’re ready to mix.
Step 1 – Combine the Ingredients
In a large mixing bowl, add the softened cream cheese, sour cream, shredded Swiss cheese, chopped sauerkraut, chopped dried beef, and dried onions. Stir everything together until the mixture is smooth and evenly combined. Make sure there are no large clumps of cream cheese.
Step 2 – Fill the Crockpot
Transfer the mixture into the crockpot, spreading it evenly with a spatula. Cover with the lid to keep the heat in. This helps the cheese melt evenly and the flavors blend together.
Step 3 – Cook Until Creamy
Cook on low for 2 hours. Remove the lid and stir well to make sure everything is melting smoothly. Cover again and cook for 1 more hour, or until the dip is hot and creamy throughout.
Step 4 – Serve Warm
Once the dip is fully heated, give it a final stir and taste for balance. Serve directly from the crockpot to keep it warm. Pair it with crostini, rye bread, or crackers for dipping.
Lynette’s Tip
Chop the sliced beef into bite-size pieces. How finely you chop it will determine the size of the pieces in the dip, so I like to cut mine a little smaller than bite-size, big enough to taste the beef, but small enough that it doesn’t overpower each bite.
More Dips You’ll Enjoy
Reuben Dip
Equipment
- 2 quart slow cooker
Ingredients
- 12 oz cream cheese
- 8 oz sour cream
- 8 oz Swiss cheese
- 16 oz sauerkraut slightly drained and chopped
- 4.5 oz pkg of dried beef chopped
- 2 Tablespoons dried onions
Instructions
- Prep Ingredients: Finely chop the sauerkraut and dried beef.
- Mix Dip: In a bowl, combine the chopped sauerkraut, dried beef, and remaining ingredients. Stir until well mixed.
- Fill Crockpot: Transfer the mixture to the crockpot and cover with the lid.
- Cook Dip: Cook on low for 2 hours, then stir well.
- Finish Cooking: Continue cooking for 1 more hour, until hot and bubbly. Serve warm.
Notes
Variations
- Use Corned Beef: Swap the dried beef for chopped deli corned beef to get even closer to the flavor of a traditional Reuben sandwich. It adds a heartier texture and classic taste.
- Add Thousand Island: Stir in a few tablespoons of Thousand Island dressing before cooking for a creamy, tangy layer that pairs perfectly with the sauerkraut.
- Try Different Cheese: Replace Swiss with mozzarella or provolone for a milder flavor. You can also mix in a little cheddar for extra richness.
Nutrition
Recipe FAQs
No, rinsing isn’t necessary. Simply drain it slightly and chop it so it blends well without adding too much liquid.
Yes, you can bake it in the oven at 350°F for about 20 minutes, stirring halfway through. Continue baking until the cheese is melted and the dip is hot and creamy.
Look for it in the canned meat section near the tuna or chicken. It’s usually sold in small glass jars or vacuum-sealed packages.
The dip is done when it’s hot, creamy, and the cheese is fully melted. Give it a good stir before serving to make sure everything is evenly combined.
Keep it in the crockpot on the “warm” setting. Stir occasionally to maintain a smooth texture and prevent it from sticking to the sides.
