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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
Recipe ingredients
Ingredient notes
- 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.
Step-by-step instructions
- 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: One batch of the recipe makes enough for 8 servings as a snack. We recommend doubling it for a family; you’ll want more.
- 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 Rueben sandwich or Rachel Sandwich, topped with homemade Thousand Island dressing.
More hearty hot dips
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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.
Equipment
Ingredients
- 1 (8 ounce package) cream cheese softened
- 8 ounces deli corned beef coarsely chopped (see note 1)
- 1 cup Swiss cheese shredded
- 1/2 cup sauerkraut drained well (see note 2)
- 1/4 cup sour cream
- 1/4 cup Thousand Island salad dressing (see note 3)
- Triscuit crackers or rye chips, for serving (see note 4)
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
- 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.
- Yield: One batch of the recipe makes enough for 8 servings as a snack. We recommend doubling it for a family; you’ll want more.
- 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 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.
Nutrition
Serving: 1servingCalories: 160kcalCarbohydrates: 2gProtein: 8gFat: 13gSaturated Fat: 5gCholesterol: 34mgSodium: 518mgPotassium: 125mgFiber: 1gSugar: 1gVitamin A: 163IUVitamin C: 9mgCalcium: 122mgIron: 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.
Absolutely wonderful recipe and added notes for preparation. I most certainly will make this again!
I’m so glad you loved it, Carrie! – Meggan