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Reuben Dip + VIDEO

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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 Rueben dip

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.

ingredients for reuben dip

Ingredients

  • 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!

st. patrick's day appetizer

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.

game day appetizer

More Hot and Cheesy Dips

Surefire crowd pleasers to soothe your ragged edges and get you through the game!

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reuben dip
Print Recipe
5 from 3 votes

Reuben Dip

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.  
 
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: Reuben Dip
Servings: 8 people
Calories: 165kcal
Author: Cathy

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Nutrition Facts
Reuben Dip
Amount Per Serving
Calories 165 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 37mg12%
Sodium 511mg22%
Potassium 137mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 9g18%
Vitamin A 163IU3%
Vitamin C 11mg13%
Calcium 123mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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    • You can also use Pastrami, if you are not fond of Corned beef. That’s what I use. Because I have the same issue. And it works fine. In fact, I think it tastes better.

      Reply

  7. Here I am, eating my breakfast…and its just not as appetizing as the pictures on this post. I’m gonna come visit you, so I can taste test all those delicious looking foods. Hey, that’s it, I could be your food critic. Of course, it would ALWAYS be delicious!

    Reply

  19. I had to visit because 2 of my favorite bloggers, Cheryl and Threeundertwo, always have your noble name popping up on their sites. I think I will visit here as well….any place with food and wine is my kinda place. (And I am in love with the fact that you have spell check since I make errors on every comment I leave.)

    Reply

  23. Hmm, I’m torn here. I don’t like Reubens – I think sauerkraut is disgusting and I’m not a HUGE fan of corned beef. But this dip looks so delicious! Maybe I’ll take it to a party or something – if I don’t like it, I’m sure there are others who will!

    Reply

  41. Thank you so much for the sweet comment on Bethany. I never leave comments in order to get one, just if I find the article, recipe or person interesting, so I always appreciate it when one is left for me. After reading what I wrote I am sure it makes even more sense about my comment about how blessed you are when I saw your boys. That said…you have a great sense of humor, so when you have a minute go back and read the post under 9-11 about Devil Cat, I think you will enjoy it. Be blessed.

    Reply

  43. I think I deleted my comment. Shit! Okay, thank you so much for the sweet comment on Bethany. I never leave comments in order to get one, just if I find the site or the person or the recipe interesting so when I get one I really appreciate it. Now you understand why I said you are so blessed. It just goes too fast and she is my youngest. You have a great sense of humor, so when you have a minute, go back and read the post underneath called Devil Cat. I think you will enjoy it. Oh and I do NOT eat rye, ever. Would this go well with a heavy grained wheat?

    Reply

  44. Cathy, Will you marry me? Reubens are my ALL TIME favorite thing. The combo is heavenly. When I was pregnant I gained 70 pound EVERY time. I attribute that mainly to my daily reuben at the Jewish Deli. But, man, they were goooood. I will be making this soon.

    Reply

  46. I can’t wait to try this for a football party this weekend. Um, can someone tell me where to buy corn beef? I couldn’t find it at the grocery store tonight. Do I need to cook it at all before putting it in with the dip? Thanks! I’m a newbie when it comes to cooking…

    Reply

  48. Just go to the deli area of your supermarket where they slice lunch meats.  Ask for a 1/2 pound of corned beef in one big slice.  It’s already cooked so just chop it up and add it to the dip.

    Super Easy!

    Reply

  53. LOL, I’ve really enjoyed looking around your website… how fun!

    This dip looks fantastic! I love, love, love reubens. Thanks for sharing.

    P.S. my boys were Tiger and Bear Cubs last year 🙂

    Reply

  60. F**K Me that looks good. You are a GENIUS. Perhaps fry up pieces of rye bread with butter, kinda like a crouton, and throw them into the mix…eat the damn thing with a spoon! OR large pieces of bread, shingled, you’ve got a damn reuben casserole! I need a Dr. Brown’s Black Cherry and a trip to the store…Later!

    Reply

  63. i will, yet again, have to make this! but something tat struck me about this was the corned beef in the picture. i knew english and US foods differ, but i never guessed that would be the case with corned beef. yours (http://www.americanfoodsgroup.com/afg/upld/file_Cornedbeefplate.jpg) doesnt look quite so ‘corned’ as ours (http://www.dkimages.com/discover/DKIMAGES/Discover/previews/813/10087701.JPG). sure it will work just as well in the dip though!

    Reply

  65. That looks so good. My grandmother used to make a reuben casserole that involved horrid substances like that canned corned beef stuff and refigerator biscuits – it tasted divine though!

    Reply

  71. I am soooo behind in my blog reading, but when I saw this today I stopped dead in my tracks. Well, that’s a lie ’cause I wasn’t walking around while reading, but anyway……..
    This looks FANTASTIC! I can’t wait to try it 🙂
    ==Lennie

    Reply

  74. I have a recipe very similar to this, however, it calls for Thousand Island dressing instead of ketchup & mustard. It also does not have sour cream in it, just cream cheese. My recipe uses a small crockpot to warm the dip instead of using an oven. The dip is delicious!

    Reply

  77. I made a double batch of this for a party today, and it was a huge hit. Definitely a keeper! I couldn’t find any of the cocktail rye bread, but we used Triscuit Rye crackers (I never even knew they made rye ones until yesterday) and they were great with it.

    Reply

  84. I made a double batch of this for my wedding shower and it went before I got a chance to try it. I added Russian dressing instead of ketchup and put extra Swiss on top before putting it under the broiler for a few. Thanks for the recipe I hope to get a chance and eat it another time!

    Reply

  87. I made this for a fun dinner last night and my mom, sis and I devoured it! The only changes I made were that I used Buddig chipped beef and we toasted the cocktail rye breads on a baking sheet in the oven for a few minutes. Toasting the bread makes all the difference! Thanks for this great recipe!

    Reply

  89. Bless you for this recipe; it has eclipsed Hot Artichoke Dip as the favorite at big parties here. At our last Christmas party, my sister loved this dip so much she crawled right up into the dish to scrape out the very last bits.

    Ruined her slacks, but she said it was worth it.

    Your recipes are fabulous, and REAL.
    Wish we lived closer to your vineyard!
    Cass

    Reply

  92. Had a birthday party for Husband and served this to my guest. They Loved it!!!!!!
    Fast and easy to put together. I made two dishes of Reuben dip the day. About an half hour before guest arrived, put in oven bake. Everyone loved it!

    Reply

  98. I will admit that I didn’t take the time to read all the comments so please forgive me if someone else asked this question. I must make this but I’m not familiar with corned beef. Did you buy hunks of it from a deli department in the grocery store or do you have to actually make a corned beef (in the crockpot kind of recipe)? Your corned beef looks thicker than just buying sliced corned beef. Thanks so much.

    Reply

      • Thanks Cathy. I should have looked at your very sharp and beautiful photo of the ingredients at the top of the page. Clearly shows your thickly sliced corned beef.

        Reply

  99. I came across this recipe a few days ago while perusing Pinterest for something fun to make for our family Christmas party. Let me tell you, it was a HIT!!! The only thing I would say is that we ended up using crackers we had for another spread more than the cocktail rye bread which seemed a little too dry for this recipe. Obviously, that wasn’t an issue with the recipe, though. This was delicious and will definitely be made again. And again!

    Reply

  103. I posted here a few months ago after I made this to-die-for dish the first time. I made it again today for a potluck dinner, and this time, I mixed about 2/3 cup Panko bread crumbs with 2 tablespoon or so of softened butter and sprinkled it over the top before putting it in the oven. Oh my goodness, was it ever delicious! Then I wished I had thought to make fine bread crumbs with rye bread instead of the Panko crumbs. Can’t wait to try it like that next time!

    Reply

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