Reuben dip is a spin on the classic Reuben sandwich with all the same delicious flavors featuring cream cheese, corned beef, Swiss cheese, sauerkraut, and thousand island dressing.
Why this recipe works
We love a good Reuben sandwich around here, whether it be for St. Patrick’s Day or any time of the year. But making them for a crowd can be a bit time-consuming and that’s where this Reuben dip takes center stage. It’s basically the appetizer version of the popular sandwich. If you still want something handheld, try our Reuben Egg Rolls!
With a quick mix of all the classic sandwich ingredients plus some additions for an extra creamy base, you’ll have an ultra-cheesy party appetizer in hardly any time at all.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CORNED BEEF – This is another great recipe for using up leftover corned beef. You can normally find pre-cooked corned beef in the deli section of your grocery store, but you can also cook a raw brisket with our instant pot corned beef or make it in a stockpot with our corned beef and cabbage recipe.
ADDITIONS – Shredded Swiss cheese, sauerkraut, cream cheese, mayonnaise, and thousand island dressing take this dip to the next level. The cream cheese and mayo are essential for a deliciously creamy base, I wouldn’t recommend skipping either of these ingredients! You can, however, substitute the mayo with sour cream. If preferred, you can swap the thousand island dressing with Russian dressing.
How to Make Reuben Dip
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400F. Lightly grease or spray a pie plate or oven proof skillet (9-12inch).
- Combine all ingredients in a bowl and mix well. Spread into prepared pan.
- Bake for 20-25 minutes or until bubbly and golden.
- Garnish with chopped parsley and serve immediately with rye chips, crackers, or bread chunks.
Frequently Asked Questions & Expert Tips
Yes, you can prepare this dip ahead of time and store it in the fridge, covered, for up to 3 days. Bring to room temperature before putting in the oven to ensure even doneness. This is an easy recipe for transport, just pop it into the oven when you get where you are going.
This dip is best served warm from the oven. Leftovers can be kept in an airtight container for up to 3 days in the refrigerator and reheated in the microwave.
This dip is easily made in the crockpot. For the ingredients listed below, I would recommend a small 4 qt slow cooker or to double the recipe for a larger crockpot. Place all the ingredients into the slow cooker and cook on high for 1 hour or on low for 2-3 hours. Give it a stir or two throughout the cooking process to avoid it burning on the bottom of the slow cooker.
Yes, you can freeze this dip. Wrap it with plastic wrap followed by a layer of aluminum foil (or place in an air-tight container). Freeze for up to 2 months. Thaw in the refrigerator overnight.
Serving Suggestions
Since this Reuben dip has everything the sandwich does besides the bread, I highly recommend dipping with chunks of rye bread – you can even find cocktail rye bread which is basically mini rye bread slices. Rye chips, crackers, tortilla chips, celery and other crunchy vegetables are all great options as well!
More Dip Recipes
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Reuben Dip
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 oz cream cheese softened
- 8 oz corned beef chopped
- 1 ½ cups Swiss cheese shredded
- 8 oz sauerkraut 1 can, drained
- ½ cup mayonnaise or sour cream
- ½ cup thousand island dressing or Russian dressing
Things You’ll Need
Before You Begin
- The cream cheese and mayo are essential for a deliciously creamy base, I wouldn’t recommend skipping either of these ingredients. You can, however, substitute the mayo with sour cream. If preferred, you can swap the thousand island dressing with Russian dressing.
- I recommend shredding the Swiss cheese yourself as the pre-bagged variety contains anti-caking agents which prevent it from melting as well. Feel free to substitute the Swiss cheese with mozzarella if you’d like.
- Serve with cocktail rye bread, rye chips, crackers, tortilla chips, celery and other crunchy vegetables.
- This dip is easily made in the crockpot. I would recommend a small 4 qt slow cooker or to double the recipe for a larger crockpot. Place all the ingredients into the slow cooker and cook on high for 1 hour or on low for 2-3 hours. Give it a stir or two throughout the cooking process to avoid it burning on the bottom of the slow cooker.
Instructions
- Preheat oven to 400F. Lightly grease or spray a pie plate or an oven-proof skillet (9-12 inch).
- Combine all ingredients in a bowl and mix well. Spread into prepared pan.
- Bake for 20-25 minutes or until bubbly and golden
- Garnish with chopped parsley and serve immediately with rye chips, crackers, or bread chunks.
Expert Tips & FAQs
- This dip is best served warm from the oven. Leftovers can be kept in an airtight container for up to 3 days in the fridge and reheated in the microwave.
- You can prepare this dip ahead and store in the fridge, covered, for up to 3 days. Bring to room temperature before putting in the oven to ensure even doneness.
- Freezing – Wrap the dip with plastic wrap followed by a layer of aluminum foil (or place in an air-tight container). Freeze for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
Chef Antoine Davis
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Retha Mills says
Can you freeze the dip
Amanda Davis says
Yes for up to two months