This is an amazing dip made with all the great flavors of a classic Reuben Sandwich. Reuben dip is prepared in just five minutes and baked in the oven until hot and bubbly. It’s loaded with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
Reuben sandwich is my absolute favorite sandwich and carrying those flavors into other recipes is something I do a lot. If you enjoy these flavors as well, make sure to try my Reuben Nachos and Reuben Egg Rolls.
Unbelievably Delicious and Easy Reuben Dip
What is a Reuben Dip? First of all, it’s heaven-sent! It’s a delicious, cheesy combination of cream cheese mixed with corned beef, sauerkraut, shredded Swiss cheese, and Thousand Island dressing. This delicious mixture is baked until hot and gooey.
Even thought this is a perfect St. Patrick’s Day recipe, don’t think that it can’t be served any other time. It’s a wonderful dip to serve at football parties, holidays, or any time you have leftover corned beef.
When I cook corned beef brisket, I often make extra specifically so that I can make this dip. You can easily use homemade corned beef brisket for this dip. Corned beef can either be shredded or diced.
Cream Cheese – use full fat cream cheese for the best, rich and creamy texture.
Corned Beef – if you happened to have some home-cooked corned beef leftover, definitely use it because it will be so tasty! Otherwise, get some at the deli of your grocery store.
Sauerkraut – make sure to squeeze it well before adding it to the mixture.
Swiss cheese – it’s best to get a block of Swiss cheese and grate it yourself for the best smooth and melted texture.
Thousand Island dressing – use your favorite brand of dressing, they are not all alike! Taste it first.
Reuben Dip is very simple prepared by mixing ingredients in a bowl and then baking the mixture in a baking dish.
When considering corned beef for this dip, you can use either sliced corned beef from from the deli or cook your own at home. Use this recipe for corned beef in an Instant Pot or corned beef in the oven to cook your own.
If getting deli sliced corned beef, you can request that it’s shredded. Or, get it sliced and dice it yourself for the dip.
Make sure to squeeze sauerkraut completely or it will make the dip watery.
Let cream cheese soften on the counter for about 30 minutes before mixing.
Preheat the oven to 350° and lightly grease a baking dish that’s big enough to hold the dip.
In a large bowl, mix softened cream cheese, diced corned beef, squeezed sauerkraut, shredded Swiss cheese, and Thousand Island dressing until completely combined.
Transfer the mixture into the prepared baking dish and spread it evenly.
Add a little more shredded Swiss cheese on top and bake for about 20 minutes.
How To 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.
Is This Dip Gluten Free
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.
Some gluten free options to serve with this dip include:
Gluten free flatbread crackers
Tortilla chips (they are usually gluten free but check the package)
Gluten free bread crisps
Can I Freeze This Dip?
Even though freezing Reuben Dip 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.
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.
More Warm Cheesy Dips To Try:
- 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
- Preheat the oven to 350 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.
Originally published on Will Cook For Smiles on April 25, 2012.
Joe LaPerna says
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!
Beth Sowell says
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.
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
Glad you saw it before I had a chance to reply. Yeap, do drain it 🙂
Do you drain the sauerkraut at all?
Sorry for the late response. Yes, I did drain the sauerkraut or it will delude the dip. I hope you enjoy it!!
Mary Momsen says
I’ve seen this recipe before- this time I am going to try it!!! What type of bread is recommended???
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 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!