All the flavors of a classic Reuben sandwich are present in this delicious Hot Reuben Dip that is perfect for Game Day or your next party. Scoop it up with rye crackers or chunks of marble rye bread or veggies and enjoy!
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I’m sneaking in one more reuben recipe as part of Nebraska Week for my American Eats series since reuben sandwiches were invented in Nebraska, after all. (Okay, New York might have a claim as well. It’s a point of contention and nobody can really say.)
This easy Reuben dip recipe takes after my crazy popular Philly cheesesteak dip that deconstructs a sandwich and turns it into a fun party dip.
Reuben dip is a hot, creamy and savory dip inspired by the flavors of the classic Reuben sandwich. Mine includes chopped corned beef or pastrami, tangy sauerkraut, Thousand Island dressing, Swiss cheese, cream cheese, and sour cream, all mixed together and heated through until the cheese is melted and bubbly.
This cheesy dip is the perfect appetizer or party food around St. Patrick’s Day when you are likely to already have leftover corned beef, but you really can serve it any time just by picking up some sliced deli corned beef or pastrami without going to the trouble of cooking an entire corned beef brisket yourself.
If you are a fan of the classic Reuben sandwich, this easy-to-make dish is sure to be a hit at your house!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Corned beef
- Sauerkraut
- Swiss cheese
- Thousand Island dressing
- Cream cheese
- Sour cream
How to Make Baked Reuben Dip
- Chop corned beef. Whether you are using leftover corned beef or sliced corned beef from the deli counter at the grocery store, give it a good chop so you get pieces of corned beef in every bite.
- Drain sauerkraut. I like to give the saurkraut a good squeeze to remove as much liquid as possible so the dip isn’t runny.
- Combine everything in a large bowl. Mix well until combined using a large spoon or spatula.
- Bake. Spread the dip into a pie plate (affiliate link) or square baking dish and bake for 25 to 30 minutes in a 400°F oven until hot and bubbly. Let it cool for five minutes before digging in!
- Serve! Serve party style with bowls of flat pretzels, rye crackers or rye chips, chunks of rye bread, or crunchy veggies like cucumber slices or carrot sticks.
Slow Cooker Reuben Dip Recipe
To make this in the slow cooker, just dump all of your ingredients into a crock pot and give them a mix. Cook on HIGH for 1 ½ to 2 hours or on LOW for 3 to 4 hours. Stir halfway through until the cheese has melted and the dip is hot.
Recipe FAQ’s
Pastrami and corned beef are both popular deli meats that are made from beef, but they are prepared and flavored differently. Corned beef is made from a cut of beef brisket that has been cured in a saltwater brine with spices like peppercorns, mustard seeds, and bay leaves. After the beef has been cured, it is typically boiled or simmered until it is tender and fully cooked.
Pastrami, on the other hand, is made from a cut of beef brisket that has been rubbed with a blend of spices, which typically includes black pepper, coriander, and garlic. The meat is then smoked, which gives it a rich, smoky flavor and a reddish-brown color.
They have a similar texture but corned beef has a salty, briny flavor with a subtle hint of spice, while pastrami has a more complex flavor profile with more of a smoky, peppery taste.
Russian dressing typically includes a combination of mayonnaise, ketchup, horseradish, and Worcestershire sauce, along with various spices and seasonings like paprika, garlic, and onion powder. This results in a tangy and slightly spicy dressing with a reddish-pink color.
Thousand Island dressing, on the other hand, typically includes mayonnaise, ketchup, and sweet pickle relish, resulting in a dressing that is creamy, slightly sweet, and has a light orange color due to the ketchup.
While the base for both dressings is similar, Russian dressing typically has a spicier flavor profile due to the addition of horseradish, and it may have a slightly thinner consistency than Thousand Island dressing. Thousand Island dressing is often sweeter and has a more pronounced pickle flavor due to the addition of sweet pickle relish. But for the most part they can be used interchangeably.
Tips for Success
- Make-Ahead Instructions: You can assemble the dip and cover it with plastic wrap in the fridge for 1 to 2 days before baking right before you want to serve it. You can also assemble and freeze the dip before baking. Thaw overnight in the fridge before baking as directed.
- Use freshly grated cheese: Pre-grated cheese doesn’t melt as well thanks to a powdery coating added to the shreds to keep them from sticking to each other.
- A little garnish goes a long way: This isn’t the most beautiful food ever, so a little sprinkle of freshly chopped parsley helps liven up the dip and make it look more appealing.
- Use softened cream cheese: Try to pull the cream cheese out of the fridge an hour before assembling your dip. It mixes in much better when it has had a chance to come to room temperature first.
How to Store Uneaten Dip
Keep any leftover reuben dip in an airtight container in the fridge for up to 3 days. You can reheat the dip either in the microwave of the oven until hot and melty again. It might separate a bit when reheating, but you can stir it together and it will still be pretty darn delicious.
You can also freeze leftovers for up to 2 months. Just thaw overnight in the fridge before reheating and serving.
More Easy Dip Recipes
- Smoked Salmon Dip
- Easy Fruit Dip (only 3 ingredients!)
- 7 Layer Dip
- Buffalo Chicken Dip
- Grilled Mexican Street Corn Dip
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Hot Reuben Dip Recipe
Ingredients
Dip
- 1 (8-ounce) package cream cheese softened
- 1/2 pound sliced corned beef or pastrami chopped (about 1 ¼ cups)
- 8 ounces Swiss cheese grated
- 1/4 cup Thousand Island dressing
- 1/2 cup sour cream
- 1 cup sauerkraut squeezed well to drain
- Chopped parsley for garnish
For Serving
- Rye toast or rye crackers
- Pretzels
- Celery, radishes, cucumbers, or carrots for dipping
Instructions
Oven Instructions
- Preheat oven to 400°F.
- Combine softened cream cheese, corned beef, grated cheese, dressing, sour cream, and sauerkraut in a large bowl. Mix well until combined. Transfer to a 9-inch pie plate (affiliate link) or square baking dish and spread in an even layer.1 (8-ounce) package cream cheese, ½ pound sliced corned beef or pastrami, 8 ounces Swiss cheese, ¼ cup Thousand Island dressing, ½ cup sour cream, 1 cup sauerkraut
- Bake for 25-30 minutes until the cheese is melted and the dip is hot all the way through. Garnish with chopped parsley and serve with rye crackers, pretzels or crunchy vegetables.Chopped parsley, Rye toast or rye crackers, Pretzels, Celery, radishes, cucumbers, or carrots
Slow Cooker Instructions
- Combine all ingredients in crockpot and stir. Cook on HIGH for 1 ½ to 2 hours or on LOW for 3 to 4 hours. Stir halfway through until the cheese has melted and the dip is hot.
Notes
- Make-Ahead Instructions: You can assemble the dip and cover it with plastic wrap in the fridge for 1 to 2 days before baking right before you want to serve it. You can also assemble and freeze the dip before baking. Thaw overnight in the fridge before baking as directed.
- Storage: Keep any leftover reuben dip in an airtight container in the fridge for up to 3 days. You can reheat the dip either in the microwave of the oven until hot and melty again. It might separate a bit when reheating, but you can stir it together and it will still be pretty darn delicious.
- Freezing: You can also freeze leftovers for up to 2 months. Just thaw overnight in the fridge before reheating and serving.
