This Reuben Dip features all the flavors of a classic Reuben sandwich, in a creamy, cheesy, delicious dip!
Do you love classic Reuben Sandwiches made with corned beef, sauerkraut, swiss cheese, and thousand island dressing?
If so, you are going to devour this Reuben Dip!
This delicious appetizer has all the star players of a Reuben Sandwich in a cheesy, creamy, warm dip. In fact, my husband and I both agree, this dip is better, way better, than the sandwich--and that is saying something!
Ingredients for Reuben Dip
Reuben dip is made with the obvious players--corned beef, sauerkraut, and swiss cheese. But instead of Thousand Island Dressing, I create my own homemade version using ketchup, Dijon mustard, mayonnaise, and pickle relish. The flavor is supreme, to the bottled dressing, plus no need to keep Thousand Island Dressing on hand to make this dip. I also use both cream cheese, for richness, and sour cream for a bit of tang, to give this dish its creamy base.
- Corned Beef: For this recipe, you can use either deli corned beef or leftover corned beef. I love using Instant Pot Corned Beef leftovers to make this dip. If you opt to use deli meat, I would suggest asking the butcher to thickly slice the corned beef so that it is easy to cube.
- Cheese: Swiss cheese or Gruyere cheese can be used interchangeably in this dip, with similar results. It should be noted that while you can use bagged shredded cheese, it is best to shred the cheese yourself, as bagged shredded cheese is coated in anti-caking agents that interfere with the cheese melting smoothly.
- Sauerkraut: Use canned or bagged sauerkraut. Just be sure to rinse and drain it well, to remove the brine. If the sauerkraut is in larger pieces, it is best to chop it slightly, so that it is easier to scoop up in the dip.
- Cream Cheese: Use either reduced-fat or full-fat cream cheese. Fat-free cream cheese has added ingredients that alter the flavor and creaminess factor. You also want to be sure your cream cheese is at room temperature prior to preparing the dip, as this will help it mix evenly into the dip.
- Sour Cream: Use either reduced-fat or full-fat sour cream, not fat-free, as just like the cream cheese, fat-free sour cream has added ingredients that alter the flavor.
- Pickle Relish: Be sure to use dill pickle relish, not sweet pickle relish, for an authentic flavor.
- For Serving: You can serve this Hot Reuben Dip with Triscuit crackers, toasted rye bread, or my favorite--Melba Rye Chips.
How to Make Reuben Dip
- In a medium mixing bowl, combine the cream cheese, sour cream, mayonnaise, ketchup, and mustard together. I recommend using a handheld mixer on medium speed to get the base of the Reuben Dip nice and smooth.
- To the cream cheese mixture, add the diced corned beef, some of the swiss cheese, sauerkraut, and pickle relish. Stir to combine thoroughly.
- Pour the mixture into a 2-quart greased baking dish, spreading out the dip evenly. Top with the remaining Swiss cheese.
- Bake until the dip is warmed through and bubbly and the cheese is melted.
- Sprinkle with freshly chopped parsley if desired and serve warm with crackers, rye chips, or toasted rye bread.
Crockpot Reuben Dip
If you would like, you can prepare this Reuben Dip in your slow cooker. This is a great option for when you would like to keep the dip warm for serving at a party or over an extended period of time.
To make Crockpot Reuben Dip, mix together the cream cheese with the sour cream, mayonnaise, ketchup, and mustard until smooth. Add in the corned beef, relish, sauerkraut, and ALL of the swiss cheese, mixing to combine. Transfer the mixture to a slow cooker, that has been lightly greased. Cover the slow cooker and cook on low for 3-4 hours, stirring halfway through.
More Favorite Appetizers
If you tried this recipe for Reuben Dip, I would love for you to leave a comment and review below.
Reuben Dip
Ingredients
- 8 ounces cream cheese softened to room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 2 tablespoons dill pickle relish
- 1 ½ cups Gruyere or Swiss cheese divided
- ¼ pound thickly sliced corned beef chopped
- ¾ cup sauerkraut drained and rinsed
Instructions
- Preheat your oven to 350 degrees F and lightly grease a 2-quart or 9x13 baking dish.
- In a medium mixing bowl, combine the cream cheese, sour cream, mayonnaise, ketchup, and mustard. Using a handheld mixer at medium speed, beat the mixture together until smooth.
- To the cream cheese mixture, add the diced corned beef, 1 CUP of the swiss cheese, sauerkraut, and pickle relish. Stir to combine thoroughly.
- Pour the mixture into the prepared baking dish, spreading out the dip evenly. Top with the remaining ½ cup of swiss cheese.
- Bake for 20-22 minutes, or until the dip is warmed through and bubbly and the cheese is melted.
- Sprinkle with freshly chopped parsley if desired and serve warm with crackers, rye chips, or toasted rye bread.
Natalie
SO delicious! I love this dip. I'm saving this recipe right now to use again.
Gina
Love trying new dips, so we made this over the weekend, and it was such a hit! Easy to make and super delicious.
Kristen Chidsey
Thank you for sharing Gina!