Hot Reuben Dip

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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.

Hot reuben dip in a baking dish.


 

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 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.
Hot reuben dip in a baking dish.

More hearty hot dips

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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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Course Appetizer
Cuisine American
Calories 160
5 from 461 votes

Ingredients 

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

  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

Serving: 1servingCalories: 160kcalCarbohydrates: 2gProtein: 8gFat: 13gSaturated Fat: 5gCholesterol: 34mgSodium: 518mgPotassium: 125mgFiber: 1gSugar: 1gVitamin A: 163IUVitamin C: 9mgCalcium: 122mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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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.

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Comments

  1. 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!5 stars

  2. 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?

    1. 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

    1. Hi Donna! Yes! This is actually how my sister has always done it. It will be great in a crockpot. -Meggan

  3. Absolutely wonderful recipe and added notes for preparation. I most certainly will make this again!5 stars

    1. Hi Joanne, thank you so much for your question! Looks like you’re doubling the recipe, making it 16 servings, so it would be 1/2 cup of sour cream (4 ounces) and 1/2 cup of Thousand Island dressing (4 ounces). I hope you love this dip! Take care! – Meggan

    1. Hi Joanne, I’ve never used corned beef from the can but I don’t see why not! Hope you love this dip! – Meggan

  4. I was looking for an appetizer that would compliment the corned beef and cabbage dinner. I brought this dip to the dinner and what a successful choice! Everyone loved it! I personally don’t care for corned beef however I loved this dip. So easy to prepare. I purchased a good deli rye bread and toasted it cutting into dip sized pieces.
    I printed the recipe for 16 servings. Nice option on your printer options.

    THANK YOU MEGGAN5 stars

    1. You’re so welcome, Janet! Thank you so much for your comment! I’m glad it was a hit and you personally loved it, too! Take care! – Meggan

    1. Hi Kristina, it should come together in the same amount of time, but maybe closer to the end of the time range to be hot and bubbly. Take care! – Meggan

  5. Delicious. If I make it again I would increase the sauerkraut, reduce the cream cheese by half and increase the sour cream and/or thousand island dressing. The flavor is predominantly cream cheese. I want to taste more meat and have more tang.4 stars

    1. Thank you for your comment, Cindi! I hope you are able to adjust it to your liking next time! Take care! – Meggan

  6. This dip is delicious. This may become my go to when I need to bring something. I did add a little more dressing and a little more sauerkraut. My husband loved it.5 stars

    1. Hi Debie, that’s great! I’m so happy to hear it! I love the dip too, I find it’s so hard to stop eating it once I start. I think a little more dressing and sauerkraut are a great idea. Thank you so much for the comment! -Meggan

  7. I absolutely love this dip! Although I do make some alterations to this recipe. I add a lot more Swiss cheese and I use Bavarian style sauerkraut and I don’t squeeze it out as much as this recipe says. I do squeeze the majority of the juice from the can but then I just dump it in, yes I use an entire can! I have gotten many many compliments on this dip. 😊 I make it for gatherings, parties, holidays etc5 stars

  8. I made this for our company worksgiving. It smells wonderful. I doubled the recipe and added a touch of dill relish and some Dijon mustard for a slight kick. I don’t think its going to make it to the start time of the festivities. The prospects of having any left overs for the weekend are looking pretty bleak LOL

    1. Hi Jackie, I’ve never used corned beef from the can but I don’t see why not! – Meggan

  9. I made it and it was delicious… Now, in March I have 2 events in my home and will be making this dip for both. I know this takes extra time but I really like my sauerkraut, well drained with a little water added and cooked with a little tiny cut up apple and brown sugar to remove some of the sour element some folks don’t like.5 stars

    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

  10. 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

  11. For slow cooker the instructions say to cook on low for 2 -3 hours and 5-6 hours on high. Shouldn’t that be the other way around?

    1. Hi Dianne, yes you’re right! Thanks for pointing that out, I’ll correct it right now. Take care! – Meggan

  12. Tastes really good. Added hot sauce after the fact and it made it killer. Definitely a crowd pleaser.5 stars

  13. 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.5 stars

  14. 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.5 stars

    1. 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

    1. 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

  15. What about half corned beef and half pastrami? I’ve heard it good. I’ve got to make this dip this weekend…

  16. 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. 

    1. 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!

    2. 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!

  17. 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!5 stars

  18. 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.5 stars

    1. 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

  19. 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 🤗

    1. Thanks for the freezer ideas, Beth! Brilliant. Nothing in there would suffer from the freezer, that’s for sure. Piranhas, ha ha ha! :)

  20. 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! 

    1. 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!

  21. 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!

    1. 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!

  22. 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!5 stars

  23. 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.5 stars