This reuben dip packs melty cheese, tangy sauerkraut, and savory corned beef into one irresistible bite, ready in 20 minutes. It bakes up hot and creamy with a bold deli flavor that keeps everyone coming back!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
8 servings
Difficulty
Easy, perfect for parties or last-minute snacks
Calories *
269 kcal per serving
Technique
Mix, layer, and bake until hot and bubbly.
Flavor Profile
Savory, tangy, cheesy with classic deli flavor
* Based on nutrition panel
I made this with cocktail rye bread like you suggested and it was gone in minutes. The tip about squeezing the sauerkraut dry made such a difference—no watery dip! Definitely making it again for game day. ⭐⭐⭐⭐⭐
Lauren
Why You Will Love This
- All the Reuben flavor, no sandwich fuss. You get that salty, tangy, melty combo without assembling a single sandwich.
- Quick and reliable. This comes together in about 25 minutes start to finish, which makes it perfect for last-minute hosting.
- Perfect party food. It stays warm, scoops easily, and pairs with everything from rye bread to crackers. If you’re building out a spread, I like to serve this alongside cheesy pizza puffs for variety!
- Make it your own. You can adjust the balance of cheese, dressing, or meat depending on what you like most.
Table of Contents
Everyone has their own favorite dippers, and this one works with just about all of them. It’s one of those recipes that feels nostalgic but still holds up—it’s simple, a little indulgent, and always the first thing gone from the table.
If you’re already making a batch of homemade cocktail rye bread, this is the obvious next step. If not, no judgment—store-bought works just as well here. For a deeper, slightly malty pairing, serve it with slices of stout bread!
What is reuben dip?
Reuben dip is a warm, creamy appetizer made with corned beef, sauerkraut, Swiss cheese, cream cheese, and Thousand Island or Russian dressing. It’s inspired by the classic Reuben sandwich but baked into a hot dip that’s easy to scoop with bread or crackers.
Ingredients & Substitutions
- Corned beef: Use deli-sliced or leftover corned beef. Chop it small so it distributes evenly in the dip. You can also swap the corned beef for pastrami from the deli counter for a slightly smokier flavor!
- Sauerkraut: This brings the signature tang. Be sure to squeeze it very dry so the dip doesn’t get watery.
- Cream cheese: The base of the dip. Let it soften so it mixes smoothly.
- Swiss cheese: Classic Reuben flavor. You can shred your own or use pre-shredded.
- Thousand Island dressing: Adds sweetness and ties everything together. Russian dressing works too. If you like a little extra richness, you can add a spoonful of mayonnaise or a touch of mustard to the dressing!
See the recipe card for full information on ingredients and quantities.
Variations
- Add extra cheese. Stir in a little mozzarella or Gruyère for a stretchier, richer dip.
- Make it lighter. Swap part of the cream cheese for Greek yogurt or sour cream for a slightly tangier version.
- Turn up the tang. Add a little extra sauerkraut or a splash of pickle juice if you like a sharper bite.
Professional Tips
- Squeeze the sauerkraut really well. This is the difference between a creamy dip and a watery one. I press it in a paper towel until it’s almost dry.
- Chop the corned beef small. Big chunks don’t scoop well and make the dip feel clunky instead of cohesive.
- Don’t overbake. You just want it hot and bubbly. If it bakes too long, the oils separate and the texture gets greasy.
How do you make reuben dip?
Use these instructions to make the perfect reuben dip every time! Further details and measurements can be found in the recipe card below.
Step 1: Preheat the oven. Preheat your oven to 375°F and lightly grease a small baking dish.
You can bake this in a small pan or even a cast iron skillet for a slightly crisp edge.
Step 2: Mix base ingredients. In a medium bowl, combine softened cream cheese and Thousand Island dressing until smooth.
Soften the cream cheese fully. If it’s even a little cold, it won’t mix smoothly and you’ll end up with lumps.
Step 3: Add fillings. Stir in chopped corned beef, sauerkraut (well drained), and half of the Swiss cheese.
Step 4: Spread into dish. Transfer the mixture into the prepared baking dish and spread evenly.
Step 5: Top with cheese. Sprinkle the remaining Swiss cheese over the top.
Step 6: Bake until bubbly. Bake for 12–15 minutes until hot and melted, with the edges bubbling.
For extra color, pop it under the broiler for 1–2 minutes until the top is golden brown.
Step 7: Rest briefly. Let the dip sit for 3–5 minutes before serving so it thickens slightly.
Recipe FAQs
Cocktail rye bread, pumpernickel bread, crackers, or even sliced vegetables all work well. If you don’t have rye bread, sturdy crackers like parmesan, sea salt & black pepper crackers work just as well. This is also great with potato chips, pita chips, or crostini if you want something quick and crunchy!
Store leftovers in an airtight container in the refrigerator for up to 3 days.
It’s not ideal—cream cheese can separate after freezing—but you can freeze it if needed and reheat gently.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Reuben Dip
Ingredients
- 8 oz cream cheese, softened
- ½ cup Thousand Island dressing
- 1 cup chopped corned beef
- 1 cup sauerkraut, drained and squeezed dry
- 1 ½ cups shredded Swiss cheese, divided
Instructions
- Preheat the oven to 375°F and grease a small baking dish.
- Mix cream cheese and dressing until smooth.
- Stir in corned beef, sauerkraut, and half the cheese.
- Spread into a baking dish and top with remaining cheese.
- Bake for 12–15 minutes until hot and bubbly.
- Rest 3–5 minutes before serving.
Notes
- Yield – About 8 servings
- Technique – Let cream cheese fully soften for easy mixing
- Variations – Swap dressing or add extra cheese
- Storage – Refrigerate up to 3 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this warm, cheesy party dip. Check out our other delicious appetizer recipes!
I made this with cocktail rye bread like you suggested and it was gone in minutes. The tip about squeezing the sauerkraut dry made such a difference—no watery dip! Definitely making it again for game day.