Reuben Dip
Do you love a good Reuben Sandwich? Then you’re going to love this warm, easy, cheesy, creamy, Reuben Dip that’s ready in about 30 minutes!
AN EASY AND COMFORTING, WARM DIP RECIPE
This Reuben Dip is a classic party starter with all the delicious flavors of a traditional reuben sandwich. This recipe takes creamy Swiss cheese and tangy sauerkraut and combines them with the savory flavors of corned beef and Thousand Island dressing to create an irresistible dip that is sure to be a hit at any gathering! This recipe will quickly become your go-to appetizer for any occasion (not just St. Patrick’s Day!) Serve it up hot with crispy crackers or cut vegetables for dipping and watch as your guests dive in for seconds!
FREQUENTLY ASKED QUESTIONS:
If you don’t drain your sauerkraut well enough, you’ll end up with a runny, wet dip. See next question below.
Draining the sauerkraut thoroughly is a crucial step to this recipe. To do this, rinse the sauerkraut under cold water. Then, move it to a clean kitchen towel and wring it out really well.
If your dip seems to have a stringy texture, it’s usually because of the sauerkraut. To help get rid of this, I chop the sauerkraut up a bit so it’s easier to get rid of the stringiness before it goes into the dip. It’s just the nature of sauerkraut.
Don’t like Swiss cheese? Try mozzarella, provolone, or Gruyere cheese in its place.
Yes! In fact, this recipe is a great way to use up leftovers. Just be sure to chop it up well before adding it to the dip. I used deli corned beef because it was more convenient.
Thousand Island Dressing not for you? No problem. Try Russian or French dressing instead.
I used to love using the little cocktail, small Pepperidge Farm Pumpernickel pieces of bread and toasting them to use but they are hard for me to find now. Some more tasty dippers would be wheat thins, celery, carrots, chips, and whatever else you wanna dip in it. One tip, whatever dipper you choose, make sure you grab the lower sodium option if they have one, specifically with chips, otherwise the combo of the salt with the chips and the salt in the dip, you may feel a little overwhelmed with sodium.
Cover leftovers or transfer them to an airtight container and keep it in the refrigerator for up to 3 days. You can reheat it in the microwave, or cover with foil in the oven to prevent the cheesy topping from burning.
I don’t suggest trying to freeze. The ingredients in this dish don’t freeze well together and may change texture or break when thawing and reheating.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- loaf of pumpernickel bread, for serving (optional)
- cream cheese
- mayonnaise
- Thousand Island dressing
- sour cream
- shredded Swiss cheese
- deli sliced corned beef
- sauerkraut
HOW TO MAKE REUBEN DIP:
If you are making the toast, make them first by preheating the oven to 350°F. Place the slices of bread on a sheet tray in a single layer. Bake for 5 minutes, flip and bake an additional 5 minutes. Cut into triangles and set aside until serving.
Preheat the oven to 400°F. Spray a 9-inch baking dish with cooking spray and set aside. Whip the cream cheese in a large bowl with an electric hand mixer until smooth.
Add the mayonnaise, Thousand Island dressing, and sour cream, mix until smooth.
Fold in half of the shredded Swiss cheese, corned beef, and sauerkraut.
Add the mixture to the prepared baking dish and smooth it out.
Add the remaining cheese on top.
Bake for 15-20 minutes until bubbly and the cheese is melted. Turn on the broiler and brown the cheese if desired. Serve immediately with a garnish of parsley if using and the toast, or whatever dippers you like.
CRAVING MORE RECIPES?
- Million Dollar Dip
- Reuben Sliders
- Reuben Egg Rolls
- Baked Reuben Casserole
- Instant Pot Corned Beef (with Irish Slaw)
- Corned Beef and Potato Hash
- Creamed Chipped Beef
- Quick Sauerkraut
Reuben Dip
Ingredients
- loaf of pumpernickel bread, for serving (optional)
- 8 ounce block cream cheese, softened to room temperature
- ½ cup mayonnaise
- ¼ cup Thousand Island dressing
- ¼ cup sour cream
- 3 cups shredded Swiss cheese, divided use
- 12 ounces deli sliced corned beef, roughly chopped
- 8 ounce can sauerkraut, rinse and drained well, roughly chopped
- parsley for garnish, (optional)
Instructions
- If you are making the toast, make them first by preheating the oven to 350°F. Place the slices of bread on a sheet tray in a single layer. Bake for 5 minutes, flip and bake an additional 5 minutes. Cut into triangles and set aside until serving.
- Preheat the oven to 400°F. Spray a 9-inch baking dish with cooking spray and set aside.
- Whip the cream cheese in a large bowl with an electric hand mixer until smooth.
- Add the mayonnaise, Thousand Island dressing, and sour cream, mix until smooth.
- Fold in half of the shredded Swiss cheese, corned beef, and sauerkraut.
- Add the mixture to the prepared baking dish and smooth it out. Add the remaining cheese on top.
- Bake for 15-20 minutes until bubbly and the cheese is melted. Turn on the broiler and brown the cheese if desired.
- Serve immediately with a garnish of parsley if using and the toast, or whatever dippers you like.
Notes
- You really want to make sure the sauerkraut is drained well or the moisture from it can make the dip kind of runny. So just rinse it under cold water then place it in a clean kitchen towel and ring it out as best you can. I like to chop it up because it can be stringy and hard to get it out of the dip, but you can skip that part if you like it stringy.
- If you don’t like Swiss cheese, you can use mozzarella, provolone, or Gruyere
- I used deli corned beef, but if you have leftover corned beef, you can use that. Just chop it up well.
- In place of Thousand Island dressing, you can use Russian or French dressing.
- Other dippers, wheat thins, celery, carrots, chips, etc. If you can find the little cocktail pieces of Pumpernickel bread from Pepperidge Farm (which I used to be able to find but can’t anymore) then those can be toasted and used as well. Everything would be good with this! I do suggest if using chips, get the lightly salted kind or the salt mixed with the dip might be too much.
- Keep leftovers in the fridge for up to 3 days. Reheat in the oven covered with foil or in the microwave.
- I do not suggest freezing, some of the ingredients do not freeze well and it may end up separating while frozen.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
