Slow Cooker Reuben Dip

Slow Cooker Reuben Dip transforms all the ingredients of a classic Reuben sandwich into an irresistible appetizer! This easy set-it-and-forget-it recipe is stuffed with corned beef, Swiss cheese, and sauerkraut in a creamy, scoopable sauce.

Ingredients:

• 2 (8 oz) blocks full-fat cream cheese, chopped into medium cubes  
• 1 lb. deli sliced corned beef, chopped  
• 1 ½ cups sauerkraut  
• 2 cups freshly shredded Swiss cheese  
• ½ cup whole milk Greek yogurt  
• ½ cup Thousand Island dressing, plus more to serve  
• 2-3 Tablespoons horseradish sauce, to taste 
• Green onions, optional  
• Your favorite crackers, chips, and veggies for dipping

Cooking:

1. Add the cream cheese, corned beef, sauerkraut, Swiss cheese, Greek yogurt, Thousand Island dressing, and horseradish sauce to a slow cooker insert. Stir everything together. Cover and cook on high for 1.5-2 hours or on low for four hours.  
2. Give the dip a good stir to make sure all the cream cheese is melted. If it needs a little more time, give it another 20-30 minutes. To serve, sprinkle with green onions and additional Thousand Island dressing. Serve with your favorite crackers and veggies for dipping.

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.