This Hot Reuben Dip is warm and creamy and melty with Swiss cheese, chopped corn beef, mayonnaise, Dijon mustard and sauerkraut. Served with cocktail bread, this easy Rueben Dip recipe is a fun happy hour treat for St. Patrick’s Day or any happy day.
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 (without the dressing): Hot Reuben Dip. It happens to be be an easy Reuben 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 hot Rueben 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!
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. People love this easy Reuben dip. It’s so warm and cheesy and comforting!
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!
P.S. You can plan to use leftover corned beef for this recipe (like that ever happens!?!)… or you can also use sliced corned beef from the deli. And if you still think you’d really like to add some Thousand Island dressing, it’s perfectly okay to drizzle some on top of the dip (or on individual bites).
Here are a few more Reuben themed recipes you might enjoy:
- Reuben Bread
- Reuben Egg Rolls
- Grilled Reuben Sandwiches
Hot Reuben Dip
Ingredients
- 1 14.5-ounce can sauerkraut (rinsed, drained & patted dry)
- 1 cup (4 ounces) shredded Swiss cheese
- 1 generous cup chopped corned beef
- 3/4 cup mayonnaise (okay to sub light mayo)
- 1 tablespoon Dijon mustard
- rye cocktail bread or crackers, for serving
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 8x5-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.
sounds great except for the ‘canned’ sauerkraut. Check the meat case in store for the vacuum packed
Ok, wow! This is so awesome! I am with Bev, I am ON IT!
A hot reuben sandwich is deliciousss. This dip also looks wonderful!
Hot reuben dips are so good and this one looks amazing!
Holy Cow! My favorite sandwich in a dip! Love it!
Looks so yummy, Lori! I actually saw some pre-made in the grocery deli just today and it made my mouth water, but I know it’s probably full of crazy ingredients that I don’t want to eat! How cool that I checked your blog today?! I will happily eat this for dinner one day soon, too!!!
This reminds me of my dad… oh how he’d love this!
“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?”
No – but now I’m GONNA!!!
This looks fabulous! So creative…a deconstructed Reuben!
I love a good Reuben sammich. I think I would eat that whole bowl!