Hot Reuben Dip
My creamy baked Reuben dip is features salty corned beef, tangy kraut, creamy cheese, and tangy dressing. It tastes just like your favorite sandwich. Make it a Happy St. Patricks' Day with Copycat Shamrock Shakes and Irish nachos too.
I am known for my creative and unique dips. I have previously shared recipes like bacon cheeseburger dip, crab Rangoon dip, and philly cheesesteak dip. Have you ever eaten a Reuben sandwich and thought, man I could eat this all day?! If you answered yes to that question this Reuben dip is for you. In fact, I would argue it is even better than the sandwich. Serve warm and listen to potluck guests exclaim “Who made this!?”
Why This Recipe Is the Best: A Sprinkle of Food Science
- Pop of Acid. Sauerkraut and dressing cut through the richness so it never feels heavy.
- Never Soupy. Draining the kraut prevents a watery dip.
- Add Caraway Seeds: Their flavor smell and taste trick your brain into tasting the fulls sandwich.
Ingredient Notes and Shopping Tips
- Corned Beef: Grab thinly sliced deli corn beef. Chop it up small so you get some in every bite. Avoid canned corned beef. It tends to be overly salty and has an undesirable texture.
- Swiss Cheese: Shred our own cheese if possible. Pre-shredded cheese has added anticaking agents that do not melt smoothly. Gruyere is a good substitution here.
- Cream Cheese: Bring to room temperature for a smooth lump free dip. Around 30-60 minutes at room temp should do the trick.
- Thousand Island: I like Thousand Island as it tends to be sweeter and has a hint of pickle flavor. You could also use Russian dressing which is less sweet and zestier thanks to horseradish.
- Caraway Seeds: These are optional but encourage. A little goes a long way.
Krystle's Tips: Steal My Culinary School Secrets
- Drain the Kraut well. Remove as much excess liquid as possible to keep the dip thick not soupy. I like to drain in a colander and then wrap in a clean kitchen towel tosqueeze out as much liquid as possible.
- Finish Under the Broiler. I like to broil for 1-2 minutes to brown the cheese.
I like mini rye bread, Ritz crackers, pretzels, bagel chips, and kettle chips best.
Yes! Cook on low for 3 hours.
Try These Dips Next
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📖 Recipe
Warm Reuben Dip
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Ingredients
- 4 Ounces Onion and Chive Cream Cheese Softened
- 1 Cup Mayonnaise
- ⅔ Cup Thousand Island Dressing
- 6 Ounces Corned Beef Roughly Chopped
- 1 Cup Sauerkraut Drained
- 2 Cup Swiss Cheese Shredded and Divided
- Green Onion Thinly Sliced For Garnish If Desired
Instructions
- Preheat the oven to 350°F. Spray an 8x8 inch baking dish with non stick cooking spray. Set aside.
- In a large bowl mix, cream cheese,mayonnaise, and thousand island dressing until well combined.
- Stir in sauerkraut, corned beef, and 1 ½ cups Swiss Cheese.
- Evenly spread into prepared pan. Top with remaining swiss cheese.
- Bake for 25-30 minutes or until golden brown. Broil for 1-2 minutes if desired. Garnish with green onions if desired.
Nutrition
That looks so good! Hot Reuben dip is perfect for sharing — cheesy, tangy, and full of flavor.
Cheesy baked reuben dip so delicious, I finished the entire packet of chips with so good.
Hands down the best ever! Served with toasted sourdough. Yum!
Love how all those classic Reuben flavors come together in one dip. This is definitely a crowd pleaser.
This warm Reuben dip is amazing! Such a cozy recipe.
This was so easy to make for our watch party. Delicious!
This is the most delicious dip in the Milky Way!
This looks delicious & I am excited to make this! I was wondering though… What kind of corned beef do you recommend for this? I know you can buy corned beef lunch meat or canned corned beef etc? Just wondering what you used? Thanks much!
Hi Christine,
I used it from the deli.
Wow! This looks delicious! I can't wait to make this for a party I'm going to.
Hope you enjoy Lola!