Easy Reuben Dip
Reader reviews
“
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.
It’s hard to believe that I’ve created this dip over 10 years ago! I’ve made this dip a lot (a lot, a lot) over the years, and a couple things make it turn out better every time. Here is a 10-second lessons learned breakdown:
- First: squeeze the sauerkraut really well because if it’s wet, the dip gets runny.
- Second: corned beef from the deli counter (or use leftovers from corned beef brisket or Instant pot corned beef) works best because it tastes the best, stays tender, and mixes well.
- And I always bake it in a wider and shallow dish (about 3/4-1 inch thickness of spread) so more of the top gets hot and melty instead of steaming in a deep bowl.
- No need to wait for certain seasons, if you’re a fan of a Reuben sandwich, make it all year round and you won’t ever be disappointed.
Table of Contents
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.
Dipping Options:
- Rye bread and rye crackers (classic flavor) – for the classic Reuben flavors.
- Any if your favorite buttery crackers, or toasted baguette/crostini – for a nice and sturdy option.
- Crunchy thick potato chips or pretzel chips – lighter than crackers and perfectly crunchy.
- Crisp vegetables like cucumbers, bell peppers, carrots, and celery sticks – as a light option.
Gluten Free Dipping Options:
- Vegetables
- 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:
- Avoid watery dip that has too much moisture! Sauerkraut is the usual culprit so press it really well. If you’re still worried, stick with a shallow dish instead of a deep one.
- Soften the cream cheese for a smooth base. Let it sit at room temp for 30-40 minutes before using so it mixes easily without lumps.
- Chop or shred corned beef small. Smaller pieces distribute better, so you get corned beef in every bite and the dip feels “spreadable”.
- Don’t overbake. Bake just until the dip is hot and bubbly around the edges because overbaking can make the top oily and the dip less creamy. Cream can actually break down when overheated/overbaked.
- Broil for a quick browned top (optional). If you want more golden color, broil 1 minute or so at the end but keep a close eye on it so it doesn’t burn.
- Let it sit 5 minutes before serving. It thickens slightly as it cools, which makes dipping easier and keeps it from sliding off chips/crackers. Plus, it will be piping hot right from the oven!
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.
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.
Excess moisture in the the sauerkraut can cause that. So don’t just scoop it out of the liquid, but squeeze it with your hands well. Also chop the corned beef small so it mixes in instead of releasing pockets of moisture.
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.
Yes. Pastrami works great and tastes a little more peppery/smoky. Just chop it small like you would corned beef. You can also do a take on a Turkey Reuben and use deli thinly sliced turkey meat and shred it or dice it.
Oven is best: 350°F until just hot again. Microwave works too, just reheat in short bursts (30-45 seconds) and stir so it heats evenly.
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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
- Sauerkraut: Squeeze it very well so the dip stays thick and creamy.
- Corned beef: Chop it small so it mixes in evenly (deli corned beef or leftovers both work).
- Cheese: Shred Swiss yourself if you can, it melts smoother than pre-shredded.
- Slow cooker option: You can heat it on LOW until hot, then keep on WARM for serving (stir once or twice).
- Make-ahead: Mix and refrigerate, covered, in the baking dish, then bake when ready (add a few extra minutes if it’s going in cold).
- Storage/reheat: Keep leftovers covered in the fridge for 3-4 days, and reheat until hot and bubbly (oven for best texture; microwave works in short bursts).
Nutrition
More Reuben Inspired Recipes
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!
Update: I’ve had a reader tell me that it worked with canned corned beef, they just flaked it apart and then patted some excess moisture down with a paper towel 😉 Hope this helps!
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!