Hot and cheesy Reuben Dip has all the flavors of a favorite diner sandwich – corned beef, sharp and crunchy sauerkraut, Swiss cheese and sweet and tangy condiment base. Scoop it up with slices of rye, pumpernickel or your favorite white bread.
Hot Reuben Dip
Of all the deli sandwiches out there, the Reuben is hands down my favorite. The combination of corned beef, sauerkraut and Russian dressing, squished together between toasty, griddled rye bread always hits the spot. With so many flavors and textures for your palate to enjoy, what’s not to love?
This hot Reuben Dip is a deconstructed version of that delicious sandwich, with all the flavor and pizzazz you’re expecting. but conveniently baked up into a nifty spread and ready to be enjoyed at your next gathering.
Serve this on game day or as a St. Patrick’s Day appetizer. I promise, it’s the best.
- corned beef – you can use leftover corned beef from St. Patrick’s day or head over to the deli in your supermarket and ask them for a 1/2 pound of corned beef (they can cut in one chunk and you can dice. You can also use packaged deli meat and dice it yourself. Do not use uncooked corned beef.
- cream cheese – full-fat version
- Swiss cheese – shred it yourself, it melts better
- sauerkraut – jarred or fresh works
- sour cream – also full-fat version
- ketchup and spicy brown mustard – this will mimic Russian dressing normally found in a Reuben sandwich
- rye bread, pumpernickel or white bread – you can also use bagel chips, bread can be sliced into quarters and toasted.
GET THE FULL (PRINTABLE) REUBEN DIP RECIPE BELOW. ENJOY!
More Recipe Information and Variations
This dip serves eight adults in a snack size portion. If you feel this will not be enough for your group, feel free to double the recipe and increase baking time accordingly.
Yes you can substitute pastrami for the corned beef. Pastrami will taste different as it’s usually made with more spices, but it still works great in this recipe.
Easily make this dip on the stove top by adding all ingredients to a sauce pan over medium heat. Stay close by so you can stir often, otherwise it will burn on the bottom. Once heated through, pour into a warm serving dish and serve immediately.
This dip would also come together easily in a smaller-sizer slow cooker (I would definitely use a slow cooker liner). Cook on a low heat setting for about 4 hours.
More Hot and Cheesy Dips
Surefire crowd pleasers to soothe your ragged edges and get you through the game!
- Jalapeno Popper Dip
- Buffalo Chicken Dip
- Easy Baked Taco Dip
- Last Minute Chili Dip
- Crab Artichoke Dip
- Italian Dip
- Salmon Dip Recipe
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- 1/2 lb diced corned beef
- 1 package (8 oz) cream cheese, softened
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut, drained
- 1/2 cup sour cream
- 1 tbsp ketchup
- 1 tbsp spicy brown mustard
- rye, pumpernickel or white bread for serving
- Preheat oven to 350 degrees F.
- In a medium bowl, combine corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup and mustard. Spoon into a greased, 1-quart baking dish.
- Bake for 30 minutes, until hot and bubbly.
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