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.

Hot reuben dip in a baking dish.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Hot Reuben Dip Recipe

Recipe ingredients

Hot Reuben Dip 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

  1. 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.
Hot reuben ingredients in a bowl.
  1. 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.
Hot reuben dip in a baking dish.

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 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.
Hot reuben dip in a baking dish.

More hearty hot dips

Hot reuben dip in a serving bowl.

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.
4.97 from 65 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 8 servings
Course Appetizer
Cuisine American
Calories 160

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 

  • 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.

Recipe Video

Notes

  1. 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).
  2. Sauerkraut: Fermented cabbage adds texture, acidity, and flavor. I make my own sauerkraut when I have the chance, but canned works well too.
  3. Thousand Island dressing: Make it homemade if you want to (it’s just mayo, bread and butter pickles, ketchup, lemon juice, and garlic).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Broiler: Start the dip on the stove, transfer to a skillet, then broil until the top of the dip is golden brown.
  10. 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

Calories: 160kcalCarbohydrates: 2gProtein: 8gFat: 13gSaturated Fat: 5gCholesterol: 34mgSodium: 518mgPotassium: 125mgFiber: 1gSugar: 1gVitamin A: 163IUVitamin C: 9mgCalcium: 122mgIron: 1mg
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Meggan Hill

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Comments

    1. Hi Nancy, I haven’t tried this myself but other readers have made this and frozen it with no issues. Nothing in there would suffer from the freezer so let me know how it goes! – Meggan

  1. Yes, this was good. A very different Friday night appetizer. Made exactly to recipe, but used Pastrami since that is what I had in the refrigerator. Maybe not for everyone, but I love reubens.5 stars

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