Easy Reuben Dip
This is an amazing creamy, hot dip to make when you want something easy, fast, and tastes incredibly. It takes literally 5 minutes to prep and about 20 minutes in the oven. I shared this recipe many (many) years ago and it’s still a huge hit with readers and family!
It’s hard to believe that I’ve created this dip over 10 years ago! After all these years, there is still not a thing that I would change because all my family and friends to ga-ga for it.
It’s a wonderful dip to serve at football parties, holidays, or any time you have leftover corned beef. If you’re a fan of a Reuben sandwich, make it all year round and you won’t ever be disappointed.
Featured Comment
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Ok, I initially questioned how I would like a dip with everything all blended together and not layered or if I would even like this, but the other football watchers in the house insisted that this sounded awesome. I’m happy to say that they were right! This dip is not only unique, but so tasty that we’re all fighting over the last of it in the dish! It’s even great at room temperature an hour later. EXCELLENT recipe!! Thanks so much for sharing.” ~Beth.
Ingredient Tips and Suggestions
- Corned Beef – you can easily use homemade Corned Beef leftovers or get some sliced from the deli section of your grocery store.
- Sauerkraut – Make sure to squeeze it well before adding it to the mixture. (One more time…remember to squeeze out the sauerkraut!)
- Swiss Cheese – If you can’t find shredded Swiss cheese, get a block of Swiss cheese and grate it yourself for the best smooth and melted texture.
- You will find the full list of ingredients in the recipe card below.
Dipping Options:
- Rye bread and rye crackers
- Crisp vegetables like cucumbers, bell peppers and celery sticks
- Any if your favorite crackers and/or crostini
- Crunchy potato chips or pretzel chips will also work well
Gluten Free Dipping Options:
- Cucumber slices
- Celery sticks
- Gluten free flatbread crackers
- Tortilla chips (they are usually gluten free but check the package)
- Gluten free bread crisps
How to Make Reuben Dip – Tips and Tricks
- This is an INGREDIBLY easy recipe but I do have a couple of tips.
- Let cream cheese soften on the counter for about 30 minutes before mixing so it’s easier to mix.
- Remember: Make sure to squeeze sauerkraut completely or it will make the dip watery.
- Mix the ingredients well and spread them evenly in the baking dish.
- Choose the baking dish wisely, if you make it too large and dip is spread thin, the bake time will be less.
- Bake at 350°F for 20-25 minutes.
Recipe FAQs
Yes! Making this Reuben dip in a slow cooker is just as simple as in the oven.
Mix softened cream cheese, diced corned beef, squeezed sauerkraut, shredded Swiss cheese and thousand island dressing until completely combined.
Grease bottom and sides of the slow cooker lightly and spread the dip mixture. Top off with some shredded Swiss cheese.
Cover and cook on HIGH for 30-45 minutes or on LOW for about 2 hours.
You can serve the dip right in the slow cooker to keep it warm. Just make sure to set it to “warm” setting.
Yes! This Reuben dip is gluten free. Make sure to check the corned beef package information to make sure it’s gluten free. While the dip is gluten free, I have not found any rye bread or rye crackers that are gluten free.
Storing, Reheating and Freezing Instructions
- Storing: You can store leftover Reuben dip in an airtight food storage container in the refrigerator. Properly stored, it should last 3-4 days.
- Reheating: You can easily reheat portions of the dip in the microwave but do it slowly. Reheat in 30-40 second increments and make sure to stir in between. To reheat a larger amount, you can do it in the oven. Reheat at 350°F, in an oven-safe dish, just until heated through. Stir and serve.
- Freezing: Even though freezing Reuben rip is possible, I do not recommend it. Cream cheese doesn’t stand up perfectly to freezing because it’s high in water content. The texture of the dip after freezing will most likely be grainy and broken down. The dip is best with smooth, creamy texture.
- Make Ahead: You can prepare this dip a day ahead of time if needed. Just mix the dip and spread the mixture into the baking dish as instructed on the recipe. Then cover with plastic wrap and place in the refrigerator. Bake when ready for 20-25 minutes.
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Reuben Dip Recipe
Ingredients
- 8 oz cream cheese softened
- 1/2 lb corned beef
- 1 cup sauerkraut squeezed out
- 1 cup shredded Swiss cheese
- 1/2 cup Thousand island dressing
- salt optional
- 1/3 cup shredded Swiss cheese for topping
Instructions
- Preheat the oven to 350°F and lightly grease a baking dish big enough to fit the dip.
- Combine all ingredients in a mixing bowl. Mix very well and transfer into the baking dish.
- Spread it evenly in the dish and sprinkle some shredded cheese over the top.
- Bake for about 20-25 minutes.
Video
Notes
- Make it in a Crock Pot: Making this Reuben dip in a slow cooker is just as simple as in the oven. Mix softened cream cheese, diced corned beef, squeezed sauerkraut, shredded Swiss cheese and thousand island dressing until completely combined. Grease bottom and sides of the slow cooker lightly and spread the dip mixture. Top off with some shredded Swiss cheese. Cover and cook on HIGH for 30-45 minutes or on LOW for about 2 hours. You can serve the dip right in the slow cooker to keep it warm. Just make sure to set it to “warm” setting.
- Storing: You can store leftover Reuben dip in an airtight food storage container in the refrigerator. Properly stored, it should last 3-4 days.
- Reheating: You can easily reheat portions of the dip in the microwave but do it slowly. Reheat in 30-40 second increments and make sure to stir in between. To reheat a larger amount, you can do it in the oven. Reheat at 350°F, in an oven-safe dish, just until heated through. Stir and serve.
Nutrition
Originally published on Will Cook For Smiles in February 2014.
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Categories:
Appetizer Recipes, Dip Recipes, Gluten Free Recipes, St. Patrick's Day Recipes, Super Bowl Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is one of my favorite dips! I serve it with the little cocktail breads, usually rye but sometimes pumpernickel. If I can’t find the cocktail bread, I’ll cut regular rye into quarters. I also put a thin layer of kraut over the dip, a drizzle of thousand island dressing before adding the rest of the shredded Swiss! So yummy!!
That sounds absolutely delicious! The cocktail breads are such a great choice for serving, and I love the idea of adding a layer of kraut and a drizzle of Thousand Island—so much extra flavor! I’ll have to try that next time. Thanks for sharing your tasty twist on the recipe!
Amazing. Perfect for St. Patty’s Day or any time.
Thank you, Joe!
Can this be made with store bought canned corned beef?
Hi, Vicki! I am not sure how that would work as I’ve never tried it. It would depend if it has a lot of liquid or not and the texture of it. Sorry, I can’t be more helpful!
Ok, I initially questioned how I would like a dip with everything all blended together and not layered or if I would even like this, but the other football watchers in the house insisted that this sounded awesome. I’m happy to say that they were right! This dip is not only unique, but so tasty that we’re all fighting over the last of it in the dish! It’s even great at room temperature an hour later. EXCELLENT recipe!! Thanks so much for sharing.
Thanks, Beth! I am so happy it was such a hit!
Don’t know if this was asked already or not, but could this be made and kept warm in a small crockpot? Would like to make this for a family reunion.
Yes, I would keep it on the lowest setting and stir occasionally. Enjoy!
SInce St Patricks Day is next week I am going to make this for Thursdays Bunco with the girls and homemade Rye Crackers, Should be yummy!
Thank you, Aly! I hope you enjoy them!
do you drain the sauerkraut? we are having this for thanksgiving, thanks for sharing
don’t need to reply, just was answer
Hi Rosemary,
Glad you saw it before I had a chance to reply. Yeap, do drain it 🙂
Happy Thanksgiving!!
Do you drain the sauerkraut at all?
Hi Rochelle,
Sorry for the late response. Yes, I did drain the sauerkraut or it will delude the dip. I hope you enjoy it!!
I’ve seen this recipe before- this time I am going to try it!!! What type of bread is recommended???
HI May!
I’m so sorry I missed your question. I love it with a nice crustini. You can buy them or make them yourself. To make them, just slice French baguette and bake slices in the oven, on a large ungreased baking sheet, at 325 for about 20-25 minutes, until they are crispy. (Depending on how thick you cut the slices.)
I hope you like it!
I just saw this and it looks wonderful…I have a question about the corned beef, and I didn’t see that anyone else had questioned it…but, it is fresh corned beef that you cook or is it from the Deli ? do you just tear it up with forks.? I am not real familiar with how corned beef comes. HELP..
I use deli sliced corned beef and then dice it. You can use homemade corned beef but deli is so much easier.
I LOVE Reubens! And I LOVE a good dip! This is genius!
(found this on Show Stopper Saturday visit–Thanks!)
Thank you so much, Kelly!
Hi Lyuba, this sounds fantastic! I love reuben sandwiches and plan to make this soon. Things are hectic this time of year and I was wondering how this would freeze? Also, do you think it would work to cook it in the crockpot? Thanks for sharing this keeper!!
Hi Pat! It would definitely work if you make it in the slow cooker, on low. I honestly can’t help much with freezing as I don’t freeze cooked meals much. I’m not sure how the cream based dip would freeze and then thaw. I’m sorry for not being too much help here.
Thank you, Lyuba. That was a fast reply!!! I hope you and your family have a very Merry Christmas!!
I have a little more time now that I’m on a break from school 🙂
You have a great Christmas as well, Pat!