Best Reuben Dip Recipe
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Loaded with corned beef, sauerkraut, Thousand Island dressing, and plenty of cheese, this dip will be your new favorite way to enjoy the classic sandwich– in dippable form!
As someone who considers herself a connoisseur of Reubens, you can trust that this Reuben dip recipe has passed every test that you’d expect a connoisseur of my expertise to proctor. Not only that, but it may help to know that I’m also a classically trained biologist, so I have experimentation on lock.
All joking aside, I really do love Reubens. I have been known to eat it straight up out of the container first thing in the morning, I’ve received cans of it in my Christmas stockings, and if there is a Reuben on a menu, there’s a really strong (nearly 100%) chance I’m ordering it.
Your Reuben is how I will judge your restaurant. Hands down.
Channel all of my Reuben love into a dip? Now we’re talking “shareable.” This dip takes everything you love about a Reuben and puts it into a fun way to eat and share, and this dip has proved that in all kinds of settings from bachelorette parties to holiday entertaining. Just toast up some rye or marbled rye bread, pop this dip in the oven, and you’ve got yourself one irresistible snack that can also be a meal.
Reuben Dip Ingredients
Cream Cheese
Thousand Island or Russian dressing
Sauerkraut
Corned Beef
Swiss Cheese
Rye Bread (for dipping)
How to Make Reuben Dip with Cream Cheese
STEP #1: start by combining the cream cheese and Thousand Island dressing and stirring the mixture together until it is smooth and creamy. Stir in the drained sauerkraut, chopped corned beef, and half (approximately 1 cup) of the shredded Swiss cheese until thoroughly combined.
STEP #2: pour mixture into a casserole dish, drizzle with a little more Thousand Island dressing (if desired), and sprinkle the remaining cheese evenly on top of everything.
STEP #3: bake the dip for 15-20 minutes or until the cheese starts to bubble. Remove from the oven and allow it to cool for about 10 minutes before serving.
What to Serve with Reuben Dip
Dip with sliced up rye bread, white bread, wheat bread, no bread, pretzels, tortilla chips, DORITOS (<– yes, that happened)… Whatever chewy or crunchy vehicle you can find to help you consume this ultra cheesy, ultra ‘krauty (what?), ultra tasty deconstructed sandwich is definitely an approved vehicle.
Best Reuben Dip Recipe Tips
I recommend using a casserole dish that’s approximately 7” x 11” as 9” x 13” is a little too large for this size of a batch. If you want to double the recipe, the latter would work great!
I prefer to shred my cheese myself, but pre-shredded will work just fine. You’ll get more of a cheese pull from cheese that you shred yourself.
You can use Thousand Island or Russian dressing for this dip, but know that traditional Reubens are made with Russian dressing as it has some spice/kick to it.
Turn this dip into Rachel dip by replacing the corned beef with turkey.
More of my favorite dips for your dipping enjoyment: quesadilla sauce, jalapeño cream cheese dip, and Philly cheesesteak dip.
Reuben Dip (Cold)
Ingredients
- 4 ounces (113g) cream cheese softened to room temperature
- 6 Tablespoons Thousand Island or Russian dressing plus more for topping
- 1-14.5 oz can sauerkraut drained
- 8 ounces corned beef chopped
- 8 ounces shredded Swiss cheese divided
- rye bread sliced for dipping
Instructions
- Preheat the oven to 400ºF (204ºC).
- In a large bowl, combine the the cream cheese and Thousand Island dressing and stir the mixture together until it is smooth and creamy. Stir in the drained sauerkraut, chopped corned beef, and half (approximately 1 cup) of the shredded Swiss cheese until thoroughly combined.4 ounces (113g) cream cheese, 6 Tablespoons Thousand Island or Russian dressing, 1-14.5 oz can sauerkraut, 8 ounces corned beef, 8 ounces shredded Swiss cheese
- Pour mixture into a casserole dish (I used 7" x 11", and I don't recommend larger than 9" x 13" for a single batch), drizzle with a little more Thousand Island dressing (if desired) and sprinkle remaining cheese evenly on top of everything. Bake 15-20 minutes or until cheese starts to bubble. Remove from oven and allow to cool about 10 minutes before serving. Dip may also be served cold. Leftovers can be kept in the refrigerator, covered, up to 3 days.rye bread
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
This looks really good, hmm, for our New Year’s Eve buffet I think. The Dutch are also sauerkraut (zuurkool) eaters. The traditional way to prepare it is: boil some mashing potatoes, warm the kraut in a separate pan. When potatoes are done and kraut is warm, drain both. Add kraut to the potatoes, add some butter and a splash of milk and mash all together. If necessary add a bit more milk. Serve with either a boiled kielbasa type sausage or a large meatball. And mustard, don’t forget the mustard, its essential 😉
To make it less sharp for the kids we sometimes mix a bit of applesauce into their portion. Eet smakkelijk.
Thanks, Melisa! I visited Columbus, Ohio a few months ago and ate a similar dinner at an authentic German restaurant. It was so delicious, I’d go back just to get that meal again!
Ok, it’s official. We MUST have been separated at birth or something. I freaking LOVE sauerkraut (thanks to my German heritage and Pennsylvania Dutch roots). THIS REUBEN DIP LOOKS INCREDIBLE, Lynn! Definitely happening for football season this year. Move over buffalo chicken dip — ‘kraut’s in town!!!
Oh my gosh, Leahhhhh, why am I not surprised?! Sauerkraut is my jam. But I still do love the buffchix dip– can we please have both?! 🙂
We eat a sort-of sauerkraut at our Danish family dinners too! Usually red cabbage that has been stewed with vinegar, apple,and something else (usually my grandmother makes it or we buy big jars of it). I LOVE IT! Especially with mashed potatoes (that’s basically my Christmas dinner meal).
I cannot wait to try this dip (minus the corned beef, sorry…) on my family. They are going to love it. I mean…look at that cheese…..ahhhhh…….
Yes, sauerkraut and mashed potatoes is a great combination!! No worries about leaving out the meat, Amy! The cheese and the ‘kraut are definitely the stars of the show 😉