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Reuben Dip

Reuben Dip

The Deli Sandwich Favorite . . . in a Dip?

I must admit that I was unaware that Reuben Dip existed until I mentioned to someone that I was working on this cookbook.  They insisted that I try it, and shared their recipe with me.  I was pleasantly surprised, but worked on developing my own version with slightly less fat (by omitting Thousand Island dressing and using reduced-fat cream cheese in place of regular).  My addition of allspice also enhances the pickled flavor of the corned beef.

3/4 pound chopped corned beef
32 ounces sauerkraut, drained well
1 (8-ounce) brick reduced-fat cream cheese, softened
11/2 cups shredded Swiss cheese
1/2 cup milk
1/4 cup ketchup
3 tablespoons sweet relish
1/8 teaspoon ground allspice

Add all ingredients to a slow cooker and toss to combine.

Set the cooker to LOW, cover, and let cook 2 hours, or until hot and bubbly.

Stir well and set cooker to WARM before serving right out of the cooker.  If the dip is too thick, or thickens over time, simply add a few tablespoons of milk to thin it out.

Serve alongside rye Melba toasts or hearty whole-grain crackers, for dipping.

Helpful Tip
Leftover corned beef is the best way to prepare this recipe, though you may also find precooked corned beef in the grocery store near the refrigerated tubs of prepared side dishes.  You can also get corned beef from the deli counter and ask for it to be sliced extra thick.




This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes:

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