Easy Slow Cooker Reuben Dip (Shred with Mixer)

Shred Corned Beef and Mix Dip with your Hand Mixer!

Delicious classic Reuben Dip you can make from start to finish in your slow cooker! I use my KitchenAid 6-Quart slow cooker with a metal utensil safe glazed stoneware insert to make Slow Cooker Reuben DIp. If you don’t want to make in a slow cooker, you can easily mix the ingredients together and bake in a casserole dish!

Slow Cooker Reuben Dip is savory and cheesy with a nice tang from the sauerkraut and Russian dressing! It’s sure to be a crowd please any time of the year, but is a great choice for a spring or St. Patrick’s Day gathering!

Corned Beef Options for Slow Cooker Reuben Dip:

• Slow cook your own corned beef – See recipe notes for directions
• Great way to use up leftover corned beef
• Buy a pound of corned beef from the deli counter
• You can use pastrami (which is smoked) instead of corned beef if you like

Step-by-Step Photos for Making Slow Cooker Reuben Dip:

Slow Cooker Reuben Dip FAQs:

• Russian Dressing vs Thousand Island?
  • They are very similar and can both be used for this recipe. Generally they contain ketchup, mayo, pickles, lemon juice or vinegar and garlic. Russian dressing tends to have a little horseradish to give it zip.
• Can I bake the dip in the oven instead of using a slow cooker?
  • You sure can! – Bake in a casserole dish for about 30 minutes at 350 degrees F.
• Can this be made ahead?
  • Yes, you can mix up all the ingredients and refrigerate for a few days (1-3), then heat up when you’re ready.
• What is Reuben Dip best served with?
  • I like it with Triscuit crackers, rye toasts, pumpernickel sticks, crunchy veggies or really whatever your favorite dipper is!
• Can I Make this Without Corned Beef or Pastrami?
  • I have some great hot chicken dips, you could try instead:
    • Buffalo Chicken DIp
    • Hot Honey Chicken Dip
    • Blush Chicken Alfredo DIp
    • Chicken Cordon Blue Dip

Slow Cooker Reuben Dip

Delicious classic Reuben Dip you can make from start to finish in your slow cooker! I use my KitchenAid 6-Quart slow cooker with a metal utensil safe glazed stoneware insert. If you don't want to make in a slow cooker, you can easily mix the ingredients together and bake in a casserole dish!

The dip is savory and cheesy with a nice tang from the sauerkraut and Russian dressing! It's sure to be a crowd please any time of the year, but is a great choice for a spring or St. Patrick's Day gathering!

Tina Verrelli – epicuricloud.com

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: corned beef, reuben dip, slow cooker, St. Patrick’s Day

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Servings: 12 people

Equipment

• 1 Slow Cooker I use my 6qt oval shaped KitchenAid Slow Cooker – It has a stoneware insert that is metal utensil safe – I can mix the dip right in the insert. You can always mix in a bowl if you're unsure if your slow cooker insert will be metal utensil safe.

Ingredients

Dip Ingredients:

• 1 pound cooked corned beef, shredded or finely chopped See Notes
• 1 package, 8-ounce cream cheese, cut into chunks
• 2 cups shredded swiss cheese (8-ounces) 1 1/2 cups in dip / 1/2 cup for topping
• 1/2 cup sour cream
• 1/2 cup Russian or Thousand Island Dressing plus additional for garnish
• 3/4 cup sauerkraut, drained

Dipper Ideas/Optional Garnish:

• Assorted Dippers: veggies, Triscuits, pumpernickel sticks, rye toasts
• Snipped Chives or Sliced Green onion for garnish optional

Instructions 

See Notes Below for Shredding/Mixing in Slow-Cooker

• Combine shredded/chopped corned beef with other dip ingredients and mix well. (I do this right in my slow cooker.) Top with 1/2 cup remaining cheese.
• Heat on low for for about 2 hours or until melty and hot.

To Bake in Oven: Preheat oven to 350 degrees F.

• Add combined mixture and place in oven safe 2-3 quart baking dish. Top with 1/2 cup remaining cheese
• Bake for 25-30 minutes or until hot and bubbly.

If desired drizzle with additional dressing and sprinkle on some chives. Serve with your desired dippers.

Notes

Corned Beef:

You can used left-over corned beef, you can cook a corned beef or you can use deli corned beef.  You need 1 pound (cooked) for the recipe.

To Cook Corned Beef in Slow Cooker:

I usually buy a 3.5 – 4 pound flat/brisket cut (in a sealed plastic package with liquid) It generally yields a little over a pound once cooked and trimmed.

Remove corned beef from package, drain juices and pat dry.  Set aside spice packet.

Brown in pan if desired to give nice color and flavor – but not essential.

Add to slow cooker and brush with your favorite mustard (about 1-2 tablespoons).  Sprinkle with the spice packet.  Add just enough liquid to cover bottom of slow cooker vessel.  I use beer.  You could use broth or water as well.

Cook on high for about 6 hours or until pulls apart easily.  (Low for 8-10 hours).  Time will vary depending on cut of meat and brand of slow cooker.

Once it’s super tender.  Remove to cutting board and trim off any fatty pieces or tough connective tissue.  I like to cut into a few smaller pieces at this point (across the grain) so the shreds are bite sized.

To Shred Cooked Corned Beef with Hand Mixer:

Drain cooking liquid from slow cooker and reserve if desired.  (if you have any corned beef left over – it’s nice for reheating.)

My KitchenAid 6qt Slow Cooker has a glazed stoneware insert that is metal utensil safe.  Make sure your slow cooker is safe to use with a hand mixer and stainless steel beaters.  If not sure, you can simply do the shredding in a separate bowl.

Put the pieces of cooked, tender, warm corned beef back in slow cooker and shred with hand mixer.  I start on low speed and move around the vessel until corned beef is shredded to my liking.  

Then I add all the other dip ingredients to the slow cooker and mix up the dip!

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 206kcal (10%) | Carbohydrates: 3g (1%) | Protein: 11g (22%) | Fat: 17g (26%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 46mg (15%) | Sodium: 655mg (28%) | Potassium: 163mg (5%) | Fiber: 0.3g (1%) | Sugar: 2g (2%) | Vitamin A: 234IU (5%) | Vitamin C: 12mg (15%) | Calcium: 177mg (18%) | Iron: 1mg (6%)

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