All the flavors of the classic sandwich in one easy, piping hot dip! Make it in your oven, on the stove top, or in a crock pot. It’s always a crowd favorite!
If you love Reuben sandwiches, you’re going to LOVE Reuben Dip.
It’s all the same ingredients but mashed up in a pan and baked until hot and bubbly. No further questions, Your Honor.
It’s one of my favorite dips (hard to play favorites when the contenders are Spinach Artichoke Dip and Bacon Dip) and I was pretty excited about all the “recipe testing” involved with preparing it three different ways.
Here are my tips for Reuben Dip Domination.
First, make your own Homemade Thousand Island Dressing if you can stand it. Unlike making homemade ranch dressing, which involves buttermilk, thousand island dressing comes together with all basic pantry ingredients.
Assuming you regularly stock things like mayo and ketchup. I’m pretty sure you do.
Next, use deli corned beef, not the large roast available around St. Patty’s Day. This is a dip for all year long!
Third, pick your method. I like the oven method because top gets golden brown and slightly crusty. But, you can’t beat the speed of the stove top method nor the convenience of the crock pot method. (All methods are explained in the recipe below.)
A huge THANKS to my sister Monica for sharing this recipe with me. She made it first, she makes it best.
Then again, isn’t food always better when someone else makes it for you?
Hot Reuben Dip Recipe
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
- Triscuit crackers or rye chips , for serving
Instructions
- To make Hot Reuben Dip in the oven, 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.
- To make Hot Reuben Dip on the stove top, combine cream cheese, corned beef, Swiss cheese, sauerkraut, sour cream, and dressing in a saucepan over medium heat. Cook until heated through, stirring occasionally. Serve with crackers or chips.
- To make Hot Reuben Dip in a crock pot, combine cream cheese, corned beef, Swiss cheese, sauerkraut, sour cream, and dressing in a slow cooker. Heat on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. Serve with crackers or chips.
Been making this for years, mine is more of a layered dip and I sautéed my sauerkraut with onions butter and mix some thousand island dressing in it.
I love this dip! It’s my favorite.
Hi has anyone thought about baking the dip in a hallowed out rye bread round? (Wrapped in foil)
I made this for my family and everybody said they wanted it again. I am making it for Christmas. I like the stove method best. Also, I serve it with toasted rye bread pieces. I want to double the recipe, have you tried this. Thank you for a great recipe.
Hi Roy, yes, this doubles perfectly. Just heat it until it’s hot on the stove like you did before. I’m so glad you liked it! That’s what really matters. Thanks a lot, and Merry Christmas Roy! -Meggan
Has anyone made it with Turkey? We dont eat beef but we love Turkey Reubens.
I haven’t tried it, but I cannot imagine how that could POSSIBLY be bad! Sounds amazing!!! Where I come from, if you make a Reuben with turkey it becomes a “Rachel.” Thanks Megan! -Meggan
I added a little more sauerkraut and then topped with caraway seeds. So good!
What about half corned beef and half pastrami? I’ve heard it good. I’ve got to make this dip this weekend…
I was going to make this tomorrow in the crock pot but in the crock pot directions, it doesn’t say anything about saurkraut. I’m not sure to add it during the cooking process or after.
No no, I’m wrong. It’s not the crockpot directions, that IS a typo. Sorry about that. It gets added with everything being dumped in the crockpot. I’ll fix it now! So sorry about that!
Hi Sandra, if you look in the steps, the sauerkraut gets added in Step #2. I thought it might be a typo but it’s there! Sorry for the confusion!
Made this tonight. Doubled the corned beef for my carnivore family. Running late and microwaved the full ingredients to get it started and combined. Placed in the mini slow cooker and it was ready in an hour. Served with mini rye. All gone! This is a keeper!
Thank you!
Would this do well making it a few days ahead of time (2days) and then baking?
Made this for our Christmas house party. It was awesome. I am sure glad I listened to my husband and made a double batch. Will definitely be making it again.
Thank you so much Diane! It’s pretty much the best dip ever in my opinion. Double-batch it always! Thanks for letting me know and take care! :D
I am excited to try this recipe. My family are huge corned need beef fans. I’ll just make 2 since 1 disappears like piranha’s on a platter. Chop it up and save in portioned bags in the freezer so I always have it on hand. I am this certain it will be a hit. I will let you know in a month. Thanks for the recipe 🤗
Thanks for the freezer ideas, Beth! Brilliant. Nothing in there would suffer from the freezer, that’s for sure. Piranhas, ha ha ha! :)
Did not have corned beef but did have left over smoked ham. So I chopped that up then followed the rest of the recipe & no one knew the difference! It was a Super Bowl hit! Thank you for the inspiration!
YES!!!! I think that packaged Budig beef would probably work here too. Good call, I love your creativity! I am definitely going to try that the next time I have leftover ham. :) So glad you enjoyed the recipe! Thank you Marcia!
Hello,
This sounds delicious. Do you just leave the sauerkraut out and let people add that on top of their cracker if they choose? It isn’t mentioned in the instructions and since I’ve never had sauerkraut I don’t know if heating it with everything else would ruin the taste or not.
Thanks for the recipe!
Hi Maureen, that was a big ol’ typo! Sorry about that. The sauerkraut gets stirred in after the Swiss cheese. It definitely doesn’t ruin the taste (provided you like the taste of sauerkraut, of course) and it’s an essential component of a Reuben sandwich. If you pick some up, feel free to try it straight out the jar to make sure you like it first! if not, you could definitely leave it out of the recipe. Thanks for your comment and sorry for the confusion!
Hot dips fascinate me a bit, because they’re not a British thing AT ALL! I’m not sure a Brit would know what to do with it if one was put in front of them.
Despite this, I think they sound AMAZING, and maybe I should make it my mission to get it introduced here! That’s what I love about your blog – always introducing me to new and delicious things!
Got to check out that homemade Thousand Island, too. Now that IS something we know here!
Your hot Reuben dip is AMAZING! I love the crunch from the sour kraut, and the flavor of the cheeses, meat and dressing blend so well together. I’ll need to make two batches next time. And eating them with RYE crackers?! Genius! It’s the perfect replica of the sandwhich in dip form.