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Home » Appetizers » Reuben Dip

Reuben Dip

Created: March 4, 2019 Updated: July 10, 2020 by lyuba 48 Comments

100.2K shares
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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. Serve it with some rye bread crackers or toasted slices of rye bread. 

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.

Reuben dip made in serving dish being scooped out with spoon

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.

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Amazing Reuben Dip in serving plate un baked on a yellow and white towel

HOW TO MAKE REUBEN DIP

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. 

Reuben dip baked in a casserole dish

HOW TO MAKE REUBEN IN A SLOW COOKER

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.

Reuben dip in casserole dish with yellow and white towel

IS REUBEN 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:

Cucumber slices

Celery sticks

Gluten free flatbread crackers

Tortilla chips (they are usually gluten free but check the package)

Gluten free bread crisps

Reuben dip in casserole with yellow and white towel

CAN I FREEZE IT?

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. 

dipping crusty bread in Reuben dip in casserole with yellow and white towel

SOME MORE RECIPES:

Slow Cooker Chicken Enchilada Dip

Cajun Shrimp Dip

Beef Taco Dip

Hot Bean Dip

Beer Cheese Dip

If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!

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Reuben Dip

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.
4.47 from 15 votes
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Course: Appetizer
Cuisine: American
Keyword: cheese dip, corned beef, dip, Reuben
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 (Makes about 4 cups)
Calories: 282kcal
Author: Lyuba Brooke

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
US Customary - Metric

Instructions

  • 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.

Video

Notes

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 a slight variation.

Nutrition

Calories: 282kcal | Carbohydrates: 5g | Protein: 11g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 722mg | Potassium: 180mg | Sugar: 3g | Vitamin A: 565IU | Vitamin C: 10.2mg | Calcium: 180mg | Iron: 1.1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Reuben dip in casserole with yellow and white towel  scooping it out with a spoon collage

Originally published on Will Cook For Smiles on April 25, 2012.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

100.2K shares

Filed Under: Appetizers, Dips, Gluten Free, St. Patrick's Day, Super Bowl Recipes Tagged With: cornbeef, entertaining, game day, party food

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.

Comments

  1. Kadie says

    May 2, 2012 at 12:44 am

    My dad LOVES rubens! I am going to have to make this for him next time I see him. I am pinning it so I can remember. Thanks so much for sharing with us at Link It Up Thursday.

    Reply
  2. Six Sisters says

    May 3, 2012 at 3:42 am

    Love reuben sandwiches, so this dip sounds delicious! Thanks for sharing this recipe. We loved having you join us for our “Strut Your Stuff Saturday.” Please come back again soon. -The Sisters

    Reply
  3. momphotographer says

    May 3, 2012 at 5:59 pm

    Love it! sounds so delicious!

    Reply
  4. ann says

    March 9, 2013 at 9:35 am

    Can’t wait to try this… we’re a family of Reuben-lovers! I’m wondering why you didn’t just bake it in the serving bowl (It looks to be ovenproof)- Thanks!

    Reply
    • lyuba says

      March 9, 2013 at 11:45 am

      Thank you!!
      That’s a nice soup bowl and I was afraid that the paint might chip 🙂

      Reply
  5. Pat says

    December 17, 2013 at 6:23 pm

    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!!

    Reply
    • lyuba says

      December 17, 2013 at 6:42 pm

      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.

      Reply
      • Pat says

        December 17, 2013 at 6:50 pm

        Thank you, Lyuba. That was a fast reply!!! I hope you and your family have a very Merry Christmas!!

        Reply
        • lyuba says

          December 17, 2013 at 7:47 pm

          I have a little more time now that I’m on a break from school 🙂
          You have a great Christmas as well, Pat!

          Reply
  6. Kelly says

    June 14, 2014 at 1:08 pm

    I LOVE Reubens! And I LOVE a good dip! This is genius!
    (found this on Show Stopper Saturday visit–Thanks!)

    Reply
    • lyuba says

      June 15, 2014 at 4:12 pm

      Thank you so much, Kelly!

      Reply
  7. Sandie says

    January 8, 2015 at 5:02 pm

    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..

    Reply
  8. Mary Momsen says

    September 22, 2015 at 2:20 pm

    I’ve seen this recipe before- this time I am going to try it!!! What type of bread is recommended???

    Reply
    • lyuba says

      October 1, 2015 at 7:59 pm

      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!

      Reply
  9. Rochelle says

    September 30, 2015 at 12:52 pm

    Do you drain the sauerkraut at all?

    Reply
    • lyuba says

      October 1, 2015 at 7:35 pm

      Hi Rochelle,
      Sorry for the late response. Yes, I did drain the sauerkraut or it will delude the dip. I hope you enjoy it!!

      Reply
  10. rosemary says

    November 24, 2015 at 4:51 pm

    do you drain the sauerkraut? we are having this for thanksgiving, thanks for sharing

    Reply
    • rosemary says

      November 24, 2015 at 4:52 pm

      don’t need to reply, just was answer

      Reply
      • lyuba says

        November 25, 2015 at 9:10 am

        Hi Rosemary,
        Glad you saw it before I had a chance to reply. Yeap, do drain it 🙂
        Happy Thanksgiving!!

        Reply
  11. Aly says

    March 8, 2016 at 7:47 pm

    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!

    Reply
    • Lyuba says

      March 8, 2016 at 8:03 pm

      Thank you, Aly! I hope you enjoy them!

      Reply
  12. Deb says

    March 3, 2018 at 10:16 pm

    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.

    Reply
  13. Beth Sowell says

    September 29, 2019 at 5:53 pm

    5 stars
    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.

    Reply
    • LyubaB says

      September 30, 2019 at 2:07 pm

      Thanks, Beth! I am so happy it was such a hit!

      Reply
  14. Vicki says

    December 11, 2019 at 5:08 pm

    Can this be made with store bought canned corned beef?

    Reply
    • LyubaB says

      December 12, 2019 at 8:08 am

      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!

      Reply
  15. Joe LaPerna says

    September 8, 2022 at 7:23 pm

    Amazing. Perfect for St. Patty’s Day or any time.

    Reply
    • LyubaB says

      September 12, 2022 at 10:58 am

      Thank you, Joe!

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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