This recipe for Reuben Dip has all the flavors of the classic Reuben sandwich, converted into a hot dip! Super easy to make and always a crowd pleaser!
I can’t ever resist the opportunity to take classic recipes and turn them into dips, like my Jalapeño Popper Dip, Chile Relleno Dip, and Crab Rangoon Dip…all fighting for that number one spot.
If you love a Reuben Sandwich, you will love this Reuben Dip!
Hot Reuben Dip
Reuben Ingredients: It’s got all the same ingredients as a classic Reuben, including corned beef, sauerkraut, swiss cheese, and Thousand Island dressing, plus mayonnaise, cream cheese, and seasonings. Simply mixed together, and baked until it’s nice and gooey.
This was one of the many appetizers I put out for Super Bowl this year and it was gobbled up in a flash. I bake it in the oven so the top and edges got all golden brown, but you can also make it on the stovetop or in the slow cooker.
How to Make Reuben Dip
Scroll below for the complete printable recipe card.
- Diced corned beef or sliced corned beef both work. If I’ve just made corned beef and cabbage, I’ll use pieces of shredded corned beef.
- The cream cheese should be at room temperature before you start mixing, or you run the risk of the corn beef being pulverized as you try to blend a cold brick of cream cheese and everything else together.
- Freshly grated swiss cheese will melt better than packaged shredded cheese, which contains preservatives meant to keep the shreds from clumping together in the bag.
- Sour cream can be substituted for the mayonnaise, if that is your preference.
- This dip can be assembled up to one day before you plan to serve it. Store it in an airtight container in the refrigerator. Then let it soften up a bit at room temperature the next day before you’re going to bake it.
- Pick your method of cooking – you can either put the mixture in a pie plate or cast iron skillet and bake in the oven, cook it in a pot on the stovetop (stirring frequently until warmed through), or combine your mixture and transfer to a crock pot; cook on high for about 2 hours or low for 4. All easy!
What to serve with Reuben Dip
Like most cheesy dips, there are a lot of options! I like to serve a variety of carb favorites and also healthier vegetables.
- toasted Rye bread
- crostini
- crackers
- pretzel chips
- carrots
- celery
Reuben dip is great for any get together, game day, poker night, and definitely Saint Patrick’s Day!
Other Dips To Make!
Other Reuben Recipes!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Hot Reuben Dip
Ingredients
- 8 ounces cream cheese , softened
- 1/4 cup mayonnaise
- 1/4 cup Thousand Island dressing
- 1 cup diced corned beef
- 1 1/4 cups shredded swiss cheese , divided
- 1/2 cup sauerkraut , drained and squeezed dry
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- pinch black pepper
- rye chips, bagel chips, or vegetables , for dipping
Instructions
- Preheat oven to 400 degrees F. Coat a 10-inch cast iron skillet (or glass pie plate) with nonstick spray.
- In a medium bowl, beat the cream cheese, mayonnaise, and Thousand Island dressing with an electric mixer until smooth.
- Stir in the corned beef, 1 cup of the swiss cheese, sauerkraut, Worcestershire sauce, parsley, and black pepper. Mix until thoroughly combined.
- Spoon the mixture into the prepared cast iron skillet (or pie plate) and spread evenly. Top with the remaining 1/4 cup cheese.
- Bake for 15-20 minutes, or until the dip is bubbling around the edges and the cheese is gooey and golden.
- Serve with your choice of dippers and enjoy!
Notes
- This dip can be assembled up to one day before you plan to serve it. Store it in an airtight container in the refrigerator. Then let it soften up a bit at room temperature the next day before you’re going to bake it.
- Pick your method of cooking – you can either put the mixture in a pie plate or cast iron skillet and bake in the oven, cook it in a pot on the stovetop (stirring frequently until warmed through), or combine your mixture and transfer to a crock pot; cook on high for about 2 hours or low for 4. All easy!
- For recipe variations and tips, please refer to the full article.
Nutrition
Other Notes
Can this be assembled, freeze and then bake, if I wanted to make a week ahead of time?
Hi Dan! I’ve never tried freezing it before baking, but I can’t see why not.
Hi Amy, please tell me what kind of toast that is you show with this dip, I ‘m printing off the recipe, will make this today. thanks.
Hi there Doug! That is Danish rye bread that I got at my local bakery. If you have trouble finding it, any good toasted rye will be good.