Think of this hot Reuben dip as a love letter to the classic Reuben sandwich. It’s rich, tangy, loaded with corned beef and sauerkraut, and the perfect way to turn St. Patrick’s Day leftovers into something everyone fights over.
Why This Is Worth Every Scoop
Deli Flavors: It tastes just like a classic Reuben sandwich, with corned beef, Swiss, creamy richness, and just enough tang, all in scoopable form.
Leftover Hero: Perfect way to use up leftover corned beef after St. Patrick’s Day, turning it into a warm, shareable appetizer.
Fan Favorite: If you have sauerkraut fans in your house, you have to make this dip!
Hot Reuben Dip Ingredients
Corned Beef: You can use deli meat, leftover corned beef, or pastrami.
Sauerkaut Tips: Drain the sauerkraut well and rinse if you like a milder flavor. Make sure to pat dry to prevent too much liquid in the dip.
Sour Cream Swaps: You can use Mayonnaise instead of sour cream. Swap thousand island for Russian dressing.
How to Make Hot Reuben Dip
This corned beef dip is the perfect appetizer for anyone who loves sauerkraut and bold Reuben flavor! Eat it with toasted rye bread, rye chips, or rye crackers!
Prep: Preheat the oven to 400°F, then lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray. In a large bowl, add softened cream cheese, sour cream, and Thousand Island dressing. Beat with a hand mixer until smooth.
Add: Add chopped corned beef, shredded Swiss cheese, sauerkraut, and black pepper.
Combine: Stir everything together until evenly combined.
Bake: Spread into the prepared dish, and bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.
Hot Reuben Dip Slow Cooker Instructions
Add: Add all ingredients to the crockpot. and
Combine: Stir to combine.
Cook: Cook on HIGH for 1 ½ – 2 hours or LOW for 3-4 hours.
Print
Hot Reuben Dip
All the flavors of a classic Reuben sandwich baked into a warm, scoopable dip that’s perfect for sharing.
Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray.
In a large bowl, add 1 (8-ounce) package softened cream cheese, ½ cup sour cream, and ⅓ cup thousand island dressing, and beat with a hand mixer until smooth.
Add 8 ounces chopped corned beef, 1 ½ cups shredded Swiss cheese, ¾ cup sauerkraut, and ½ teaspoon black pepper. Stir everything together until evenly combined.
Spread into the prepared dish. Bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.
Notes
Storage, Reheating, & Make Ahead Instructions
Fridge: Store leftover dip in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze leftover dip for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
Reheating: Reheat in the microwave in 30-second intervals, stirring between each, until heated through. You can also reheat in the oven, covered, until warm and bubbly.
Make ahead: Assemble the dip and cover tightly with plastic wrap. Refrigerate for 1 to 2 days, then bake as directed when ready to serve. You can also assemble and freeze the dip before baking. Thaw overnight in the refrigerator before baking, and add an extra 5 to 10 minutes to the baking time if needed.
