This Hot Reuben Dip is a warm and creamy dip that is a party favorite, and it’s made with just 5 ingredients. Served with cocktail bread, this easy Rueben Dip recipe has all of the flavors of the classic reuben deli sandwich in appetizer form instead!
Reuben Dip
Have you ever had a Reuben Sandwich … warm, cheesy corned beef and sauerkraut stuffed between two slices of rye bread and slathered with Thousand Island dressing? My husband orders a Reuben every time he spots one on the menu. I happen to love them too, but they’re definitely a decadent, once-in-a-while splurge.
Well, this is my dip version of the Reuben sandwich: Hot Reuben Dip. It happens to be be an easy hot party dip to make. It’s creamy and warm, and it’s delicious served with little pieces of Rye or Pumpernickel cocktail bread or sturdy crackers.
I serve this dip with pumpernickel cocktail bread when I’m serving it at a party. My family will tell you that they actually prefer to eat it with Ritz crackers! People love this easy Reuben dip. It’s so warm and cheesy and comforting!
Ingredients Needed:
- Sauerkraut: This is going to add flavor and texture to the dip. Of course, you can make homemade sauerkraut, but canned or jarred sauerkraut works just fine for this recipe.
- Swiss Cheese: Buy a block of Swiss cheese and shred it.
- Corned Beef: Order a chunk of corned beef from your market’s deli counter and chop it yourself. Or use leftover corned beef from a corned beef dinner.
- Mayonnaise: Regular or light mayonnaise will do.
- Dijon Mustard: The spice in Dijon is desired, so don’t use regular yellow mustard.
- For serving: Since a classic reuben sandwich is made with rye bread, it makes sense to serve this hot reuben dip with rye cocktail bread or rye crackers. Pumpernickel bread may be used as well.
- Thousand Island Dressing: Completely optional, but it does complete the whole theme of the reuben sandwich.
How to make Hot Reuben Dip:
This recipe couldn’t be any easier to make! Preheat the oven to 350 degrees F. Combine all of the ingredients (except bread and dressing) in a bowl. Add to a small casserole dish, and bake for 30 minutes. That’s it!
It looks pretty delicious, doesn’t it? Maybe you’d like to take a bite or six? I agree. Add a glass of chilled white wine, and I’ve been known to call this “dinner” once in a while!
If you’d like to add some Thousand Island dressing, it’s perfectly okay to drizzle some on top of the dip (or on individual bites).
Recipe Tips
- Stir 1 teaspoon of dried dill into the dip.
- Heat this up in a mini crock pot instead of baking it in the oven.
- Substitute pastrami for the corned beef to create a bit of a different flavored dip.
- This dip makes a small amount- enough for about 8 generous servings. If you’re wanting to serve it for St. Patrick’s Day (or another party day) for more than a handful of guests, you might consider doubling the recipe.
Make-Ahead, Storage and Leftovers:
Make this dip ahead of time by combining all of the ingredients, adding them to the baking dish, covering with plastic wrap and storing in the fridge for up to 2 days. Then just take off the plastic wrap and bake.
Leftovers of this dip are fabulous. Just cover with plastic wrap and store in the fridge for a few days. Heat up in the microwave a bit to warm it up again.
Here’s an idea: spread leftover hot reuben dip on a toasted rye bagel to have for breakfast or lunch. Grab an Irish Coffee while you’re at it!
Favorite Hot Dip Recipes:
Hot Reuben Dip
Ingredients
- One 14.5-ounce can sauerkraut (rinsed, drained & patted dry)
- 1 cup (4 ounces) shredded Swiss cheese
- 1 generous cup chopped corned beef
- ¾ cup mayonnaise (okay to sub light mayo)
- 1 tablespoon Dijon mustard
- rye cocktail bread or crackers, for serving
- Thousand Island Dressing, optional
Instructions
- Preheat the oven to 350°F.
- Combine all ingredients in a medium bowl, stirring well. Spread into a medium, oven-safe dish (or an 8×5-inch loaf pan will work in a pinch).
- Bake for 30 minutes, or until hot and bubbly. Serve immediately.
Notes
- For a true Reuben vibe, drizzle Thousand Island dressing on top of the dip (or on individual bites).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was wondering if this could be made a day ahead of time and kept in the refrigerator until time to bake it?
That will probably be fine.
Many years ago I made a similar Dip from the Cincinnati Enquirer Called for: 2-3pkgs (4oz ea) corned beef shredded. 1 sm can sauerkraut drained. 10 oz shredded Swiss Cheese 3/4cup Thousand Island Dressing Mix all ingredients together well &spread on party rye bread. Place on cookie sheet &bake in 350 oven 10-15 mins until bubbly Easy&Good Can be made ahead &used later. Served Many times& always loved!! Hope to try your version soon!! Sue Mabry
I made this recipe yesterday for the first time. I was taking it to a party, so I doubled the recipe. It was the hit of the party!! Not a nibble left over. People were asking for the recipe; many saying they could eat this dip for breakfast, lunch and dinner – then for a snack later! Thanks for sharing a wonderful recipe with us, Lori.
SO glad it was such a big hit!
Any way this can be made in a crock pot? Or cooked, chilled and then put in a crock pot for a work potluck?
Sounds delicious!!!
I haven’t tried this recipe in a slow cooker.
I think im gonna try this but switch the sour kraut for coleslaw.
After heating is it good the next day? I have it in the oven now but wanted to try it first and bring it for Mother’s Day festivities tomorrow! Is that oaky? If not ill make another batch! Let me know! TIA
Sorry- I did not see this before Mother’s Day! Hope it worked out!
So good! I originally picked this recipe for a party knowing a friend would like it, but at the time I personally had zero interest. However, I ended up eating this almost exclusively the night of the party. Very easy to make and extremely tasty!
Made this over the weekend Lori….and it was awesome! Next time I’m spreading this on a sandwich and grilling it!
That sounds good too!