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Hot Reuben Dip showcases all the flavors of the famous deli sandwich in one easy appetizer recipe. Scoop up with toasted rye bread pieces to complete the Reuben sandwich experience.
Table of Contents
Reuben Dip ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Corned beef: Deli corned beef is great, and so is leftover St. Patrick’s Day corned beef you make yourself (I usually buy deli meat, because this is a dip for year-round enjoyment, not just in March).
- Sauerkraut: Fermented cabbage adds texture, acidity, and flavor. I make my own sauerkraut when I have the chance, but canned works well too.
- Thousand Island dressing: Make it homemade if you want to (it’s just mayo, bread and butter pickles, ketchup, lemon juice, and garlic).
- Crackers: If you run out of crackers or are craving flavors more similar to a Reuben sandwich, lightly toast rye bread and cut each slice into quarters. Melba rye chips work well too.
How to make Reuben Dip
- Preheat the oven to 400 degrees, and lightly grease a baking dish or oven-proof skillet with nonstick cooking spray. In a bowl, mix together the corned beef, sauerkraut, Swiss cheese, cream cheese, sour cream, and salad dressing.
- Then spread it into the bottom of the skillet, smooth the top, and bake for 15 to 20 minutes until the dip is hot and bubbly, and the top is golden brown and crackly.
Recipe tips and variations
- Yield: This recipe makes about 4 cups dip, enough for 8 servings, ½ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Prepare the dip in the skillet up to 3 days ahead and store it in the refrigerator until it’s time to bake.
- Stove-top method: To save time, mix the corned beef, sauerkraut, Swiss cheese, cream cheese, sour cream, and Thousand Island dressing in a saucepan on the stove. Cook over medium heat until hot, stirring occasionally so nothing burns on or sticks to the bottom of the pan.
- Slow cooker method: For a hands-off slow and low approach, combine the corned beef, sauerkraut, Swiss cheese, cream cheese, sour cream, and salad dressing in a crockpot and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
- Broiler: Start the dip on the stove, transfer to a skillet, then broil until the top of the dip is golden brown.
- Corned beef vs. pastrami: Corned beef and pastrami both come from beef brisket, but different parts of the cut. Pastrami is smoked and usually rubbed with more spices during the process, though. And yes, you can and should make this delicious dip with pastrami, too.
- Round out your ultimate St. Patrick’s Day menu: start with Irish Nachos, and serve a basket of homemade Irish Soda Bread or Marble Rye bread along with your traditional Corned Beef and Cabbage and homemade Sauerkraut. Leftovers can be put to use in a hot Reuben sandwich or Rachel Sandwich, topped with homemade Thousand Island dressing.
More hearty hot dips
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Cheesy Bacon Dip
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Spinach Artichoke Dip
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Buffalo Chicken Dip
Appetizer Recipes
Hot Corn Dip
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Hot Reuben Dip
Hot Reuben Dip showcases all the flavors of the famous deli sandwich in one easy appetizer recipe. Scoop up with toasted rye bread pieces to complete the reuben sandwich experience.
Ingredients
- 1 (8 ounce package) cream cheese softened
- 8 ounces deli corned beef coarsely chopped
- 1 cup Swiss cheese shredded
- 1/2 cup sauerkraut drained well
- 1/4 cup sour cream
- 1/4 cup Thousand Island salad dressing (see note 3)
- Triscuit crackers or rye chips, for serving
Instructions
- Preheat oven to 400 degrees. Coat a pie plate or oven-safe skillet with nonstick spray.
- In a large bowl, combine cream cheese, corned beef, Swiss cheese, sauerkraut, sour cream, and dressing and mix well. Spread into prepared pie plate and bake until hot and bubbly, about 15 to 20 minutes. Serve with crackers or chips.
Recipe Video
Notes
- Thousand Island dressing: Make it yourself with 1 cup mayonnaise, ¼ cup minced bread-and-butter pickles, ¼ cup ketchup, 2 teaspoons lemon juice, 1 clove minced garlic, and salt to taste (I like ½ teaspoon). Refrigerate for up to 4 days.
- Crackers: If you run out of crackers or are craving flavors more similar to a reuben sandwich, lightly toast rye bread and cut each slice into quarters. Melba rye chips work well too.
- Yield: This recipe makes about 4 cups dip, enough for 8 servings, ½ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 0.5 cupCalories: 158kcalCarbohydrates: 1gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 34mgSodium: 499mgPotassium: 123mgFiber: 0.3gSugar: 1gVitamin A: 163IUVitamin C: 9mgCalcium: 134mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I made this dip with my leftover Corn beef and it was delicious. Everyone loved it. Its very simple. Iโll definitely make this again.
I’m so glad it was a hit, Peggy! Thank you for taking the time to write! – Meggan
Easy recipe! Yummy
So glad you loved it, Colleen! – Meggan
Could I use corned beef from a can?
Hi Lynn, Iโve never used corned beef from the can but I donโt see why not! Hope you love this dip! – Meggan
Can this be frozen before or after baking? A snow storm has cancelled my party! Thank you in advance.
Hi Annie, other readers have made this and froze it with no issues. I’m sorry your party was cancelled! – Meggan
This was a HUGE hit at a family gathering. I served it with toasted rye bread that I cut into fourths. This recipe is definitely a keeper!
I’m glad it was a hit, Petra! Take care! – Meggan
Have you ever tried this as a chilled dip? I was thinking if I made it the day before so all the flavors combined this might be good served cool with little Naan bread.
Oh that sounds lovely! Thanks for trying my recipe – Meggan
Made this for a gathering and another for us at home! It was delicious! I used pastrami instead of corned beef and it was perfect!
Sounds like a great gathering to me! – Meggan
Wanting to make this for an upcoming event. When buying corned beef from the deli how are you ordering as an 8oz chunk or sliced and a certain number like when you order for sandwiches?
Hi Audra! You can order it ANY way for this recipe. I usually just get it around a 3 or 4, either “thin” or “sandwich cut.” -Meggan
Can this be made, then let sit in a crockpot to keep it warm during a gathering? Thanks
Hi Donna! Yes! This is actually how my sister has always done it. It will be great in a crockpot. -Meggan
Absolutely wonderful recipe and added notes for preparation. I most certainly will make this again!
I’m so glad you loved it, Carrie! – Meggan