Tuesday, December 17, 2013

Reuben Dip

My favorite sandwich of all time is the Reuben. It's not even close. Sure, the BLT and grilled PB&J are up there, but nothing compares to the greatness that is "The REUBEN". David at bbqdryrubs and I decided to do a post on Pot Luck Dips as this is the time of the year we all get cornered at work and told we must add our name to the sigh up sheet, or else.  I wanted to do something a little different this year and I think I have found a winner.  It's the Crockpot Reuben Dip and it couldn't be easier. Make sure and check out David's white bean dip HERE, especially if your looking for a low fat option.


  • 1 (8 oz) Cream Cheese
  • 1 (6 oz) Swiss Cheese 
  • 1/2 pound Corned Beef (Chopped)
  • 1 cup Sauerkraut
  • 1/2 cup Thousand Island Dressing
  • Rye Cocktail squares


Drain and rinse sauerkraut. Toss into crockpot along with the cream cheese, swiss cheese and corned beef and mix well.  Allow the mixture to melt and get creamy.  Once this happens, go ahead and add the thousand island dressing.   Feel free to add more or less of the dressing as this has a huge effect on the overall taste.  I love thousand island, so I added a little extra.

It takes about an hour on high to get all gooey and creamy. This dip does need need any extra salt or pepper as the corned beef provides plenty of sodium.

Once its all mixed, I toasted some of those tasty cocktail rye squares.  This is not mandatory, but did add some crunch.  We all love the crunch, right?

 If I could have found a bag of those little garlic rye chips that are in the Gardetto bags, I would have used those. They would have been perfect, but the grocery store was fresh out. Oh well, next time for sure.  Thanks for stopping by!


  1. Looks like something that needs to be added to the football season menu!

  2. Agreed! I love this dip and so will tailgaters.