Reuben Dip

Starring corned beef, Swiss cheese, and sauerkraut, this Reuben Dip features all the classic flavors of a Reuben sandwich, in a creamy, cheesy, delicious dip!

This Reuben Dip, along with Instant Pot Corned Beef and Cabbage, Colcannon, and Irish Stew, is thought of as a recipe perfect for St. Patrick's Day. And while it is certainly that, this creamy corned beef dip is simply too good to be reserved for once a year.

Ingredients for Reuben Dip

• Corned Beef: For this recipe, you can use either deli corned beef or leftover corned beef. I love using Instant Pot Corned Beef leftovers to make this dip. If you opt to use deli meat, I would suggest asking the butcher to slice the corned beef into thick slices so that it is easy to cube. 
• Cheese: Swiss cheese or Gruyere cheese can be used interchangeably in this dip, with similar results. It should be noted that while you can use bagged shredded cheese, it is best to shred the cheese yourself, as bagged shredded cheese is coated in anti-caking agents that interfere with the cheese melting smoothly.
• Sauerkraut: Use canned or bagged sauerkraut. Just be sure to rinse and drain it well, to remove the brine. If the sauerkraut is in larger pieces, it is best to chop it slightly, so that it is easier to scoop up in the dip. 
• Cream Cheese: Use either reduced-fat or full-fat cream cheese. Fat-free cream cheese has added ingredients that alter the flavor and creaminess factor. You also want to be sure your cream cheese is at room temperature before preparing the dip, as this will help it mix evenly into the dip.
• Sour Cream: Use either reduced-fat or full-fat sour cream, not fat-free, as just like the cream cheese, fat-free sour cream has added ingredients that alter the flavor.
• Pickle Relish: Be sure to use dill pickle relish, not sweet pickle relish, for an authentic flavor.
• Homemade Thousand Island: Instead of using bottled Thousand Island Dressing to make this Hot Reuben Dip, this recipe uses a simple mixture of, ketchup, Dijon mustard, mayonnaise, and pickle relish for a homemade version. The flavor is of this homemade version is supreme to the bottled dressing, plus no need to keep Thousand Island Dressing on hand to make this dip.
• For Serving: You can serve this Hot Reuben Dip with Triscuit crackers, toasted rye bread, or my favorite--Melba Rye Chips.

How to Make Reuben Dip

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Step One: Combine Ingredients to Form the Base of the Reuben Dip. Start by using a handheld mixer on medium speed to combine cream cheese, sour cream, mayonnaise, ketchup, and mustard until the mixture is smooth and creamy. Add in the diced corned beef, Swiss cheese, and drained sauerkraut and fold the mixture together until evenly combined.

Step Two: Assemble the Dip. Spread the prepared base into a small baking dish and then generously top with additional Swiss Cheese.

Step Three: Bake. Bake until the dip is warmed through and bubbly and the cheese is melted.

Step Four: Serve. After baking the Reuben Dip, serve the hot dip with veggies, crackers, rye chips, or toasted rye bread. 

Crockpot Instructions

If you would like, you can prepare this Reuben Dip in your slow cooker. This is a great option for when you would like to keep the dip warm for serving over an extended period.

To make Crockpot Reuben Dip, mix the cream cheese with the sour cream, mayonnaise, ketchup, and mustard until smooth. Add in the corned beef, relish, sauerkraut, and ALL of the Swiss cheese, mixing to combine. Transfer the mixture to a slow cooker, that has been lightly greased. Cover the slow cooker and cook on low for 3-4 hours, stirring halfway through. 

Make-Ahead Directions

When it comes to entertaining, any time you can prep a dish in advance, the easier your life will be. This Reuben Dip can be prepared up to baking up to 3 days in advance.

• Prepare Reuben Dip up to baking, being sure to assemble the dip in an oven-safe baking dish.
• Cover with plastic wrap and refrigerate for up to 3 days.
• When ready to serve, remove the baking dish from the refrigerator while the oven preheats.
• Bake at 350 degrees F for 25-30 minutes, or until warmed through and bubbly.

More Favorite Appetizers

• Rotel Sausage Dip
• Cream Cheese Taco Dip
• Jalapeno Poppers
• Baked Brie
• Spinach Artichoke Dip
• Easy Homemade Sausage Balls

If you tried this recipe for Reuben Dip, I would love for you to leave a comment and review below.

Reuben Dip

This Reuben Dip features all the flavors of a classic Reuben sandwich, in a creamy, cheesy, delicious dip.

5 from 7 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 16

Calories: 115kcal

Author: Kristen Chidsey

Ingredients

• ▢ 8 ounces cream cheese softened to room temperature
• ▢ ¼ cup sour cream
• ▢ ¼ cup mayonnaise
• ▢ 2 tablespoons ketchup
• ▢ 1 tablespoon Dijon mustard
• ▢ 2 tablespoons dill pickle relish
• ▢ 1 ½ cups Gruyere or Swiss cheese divided
• ▢ ¼ pound thickly sliced corned beef chopped
• ▢ ¾ cup sauerkraut drained and rinsed

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• Preheat your oven to 350 degrees F and lightly grease a 2-quart or 9x13 baking dish.
• In a medium mixing bowl, combine the cream cheese, sour cream, mayonnaise, ketchup, and mustard. Using a handheld mixer at medium speed, beat the mixture together until smooth.
• To the cream cheese mixture, add the diced corned beef, 1 CUP of the swiss cheese, sauerkraut, and pickle relish. Stir to combine thoroughly.
• Pour the mixture into the prepared baking dish, spreading out the dip evenly. Top with the remaining ½ cup of swiss cheese.
• Bake for 20-22 minutes, or until the dip is warmed through and bubbly and the cheese is melted.
• Sprinkle with freshly chopped parsley if desired and serve warm with crackers, rye chips, or toasted rye bread.

Notes

Cream Cheese & Sour Cream: Use full-fat or reduced-fat, not fat-free for the best results.

Corned Beef: Use deli or leftover corned beef, cut into bite-size cubes.

Crockpot Reuben Dip: Mix together the cream cheese with sour cream, mayonnaise, ketchup, and mustard until smooth. Add in the corned beef, relish, sauerkraut, and ALL of the swiss cheese, mixing to combine. Transfer the mixture to a slow cooker, that has been lightly greased. Cover the slow cooker and cook on low for 3-4 hours, stirring halfway through.

Leftovers: Store any leftover Reuben Dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave to serve.

Make-Ahead Instructions: Prepare Reuben Dip up to baking, being sure to assemble the dip in an oven-safe baking dish. Cover with plastic wrap and refrigerate for up to 3 days. When ready to serve, remove the baking dish from the refrigerator while the oven preheats. Bake at 350 degrees F for 25-30 minutes, or until warmed through and bubbly.

Nutrition

Calories: 115kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 289mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg

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