Easy Reuben Dip in a Slow Cooker

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  • 1 (8-ounce) package cream cheese, room temperature
  • 1/3 cup sour cream
  • 1/2 cup Thousand Island dressing
  • 1 tablespoon half-and-half
  • 1/2 pound thinly sliced corned beef, chopped
  • 16 ounces sauerkraut, squeezed dry
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 cups shredded Swiss cheese
  • Rye or pretzel chips for serving


  1. In a large bowl, blend the cream cheese, sour cream, Thousand Island dressing and half-and-half. The mixture doesn’t need to be completely smooth, simply ensure the cream cheese is not in a solid block.
  2. Mix in the remaining ingredients of corned beef, sauerkraut (ensure the sauerkraut has been squeezed dry), Worcestershire sauce and Swiss cheese.
  3. Transfer the mixture into a crockpot that has been lightly greased or use a crockpot liner for easy clean up.
  4. Cover the crockpot and cook on low for approximately 2 1/2 hours. Stir the mixture halfway through the cooking process and check at 2 hours to assess how much more cooking time is needed (crockpots are different). You want the mixture thoroughly heated through and the cheese melted with some slight browning around the edges of the dip.
  5. Once cooked, place the dip into a serving bowl and serve immediately with rye or pretzel chips.