Hot Reuben Dip

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Jenn Allen

A pan of melted cheese dip garnished with chopped pickles and herbs, with dark bread slices in the background on a white wooden surface.
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Got leftover corned beef and want something hot, cheesy and delish? This Hot Reuben Dip — a creamy, cheesy, and flavor-packed dip — has all the best parts of a classic Reuben sandwich but in a scoopable, party-ready form. This is one of those recipes that disappears fast, whether you serve it at a game night, a casual gathering, or just because you’re craving something delicious.

A pan of melted cheese dip garnished with chopped pickles and herbs, with dark bread slices in the background on a white wooden surface.

Ingredients

  • Cream cheese – Softened. I use full fat cream cheese for the best texture.
  • Thousand Island dressing – You can use any brand.
  • Sauerkraut – Drained and squeezed dry. Make sure it’s really dry so it dosn’t make your dip watery.
  • Corned beef – Use leftover corned beef chopped small, or buy some slices from the deli and chop it up.
  • Swiss cheese – Shredded. I always shred my own cheese. If you use pre shredded, your dip could be grainy because of the non-caking agents they add to shredded cheese.
  • Green onions – Just one green onion adds a bit more flavor that’s so delish in this dip. Use the white and green parts.
  • Pickles – Chopped small. Get good dilly pickles, not sweet pickles, and they’re the perfect finish to this dip.
  • Rye bread – Baguette slices, or crackers for serving.
Ingredients for a Reuben dip arranged on a marble surface include sauerkraut, pickles, green onions, cream cheese, corned beef, Thousand Island dressing, and Swiss cheese.

How To Make Hot Reuben Dip

  1. Preheat the oven to 350°F (175°C). Lightly grease a small baking dish or oven-safe skillet.
  2. Mix the softened cream cheese and Thousand Island dressing in a large bowl until smooth and well combined.
  3. Fold in the sauerkraut, chopped corned beef, shredded Swiss cheese, and green onions until evenly distributed.
  4. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  5. Bake for 20-25 minutes, or until the dip is bubbly and the top is lightly golden.
  6. Garnish with chopped dill pickles and serve warm with rye bread slices, baguette slices, or crackers for dipping.

Step-By-Step Process

Ingredients on a marble surface: sauerkraut, pickles, chopped meat in a measuring cup, shredded cheese, cream cheese, sliced green onion, and a cup of sauce.
Ingredients.
Bowl of mixed ingredients with a red spatula on a marble surface.
Blend softened cream cheese with Thousand Island dressing. Fold in sauerkraut, corned beef, Swiss cheese, and green onions.
Top view of a creamy pasta dish with diced ham and shredded cheese in a round black pan on a marble surface.
Mix softened cream cheese and Thousand Island dressing. Fold in sauerkraut, corned beef, Swiss cheese, and green onions.
Hot Reuben Dip with chopped dill pickles and herbs in a square skillet served on a slate board with sliced brown bread.
Serve and enjoy!

Chef Jenn’s Tips

  • Let the cream cheese come to room temperature before mixing to make it easier to blend. You can even pop it into the microwave for 20-30 seconds to soften.
  • Drain and squeeze the sauerkraut well to avoid excess liquid in the dip.
  • Use freshly shredded Swiss cheese for the best melt and texture.
  • If you like a little extra crunch, top the dip with crushed rye crackers or breadcrumbs before baking.
  • Want a smoky twist? Add a dash of smoked paprika or swap in some smoked Swiss cheese.
  • Keep an eye on the dip while baking—if the top browns too quickly, cover it loosely with foil.

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Make It A Meal

This dip pairs beautifully with a platter of sliced rye bread and crispy crackers, but if you want to make it a heartier meal, serve it alongside a simple green salad, roasted potatoes, or a bowl of hot soup. 

A hand holds a chip with Hot Reuben Dip from a skillet of the dip and cracker.

Storage

Leftover Hot Reuben Dip? No problem! Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop it back in the oven at 350°F until warmed through or microwave in short intervals, stirring occasionally. This dip doesn’t freeze well due to the dairy content, so it’s best enjoyed fresh.

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A pan of melted cheese dip garnished with chopped pickles and herbs, with dark bread slices in the background on a white wooden surface.

Hot Reuben Dip

Chef Jenn
Hot Reuben Dip is a creamy, cheesy, and savory appetizer that brings all the classic flavors of a Reuben sandwich into a warm, scoopable dip. Made with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, this easy dip is baked to golden perfection and served with rye bread or crackers for the ultimate party favorite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 servings
Calories 344 kcal

Ingredients
  

  • 8 ounces cream cheese softened
  • 1 cup Thousand Island dressing
  • 1 cup sauerkraut drained and squeezed dry
  • 1 ½ cups cooked corned beef chopped, or deli corned beef, finely chopped
  • 1 ½ cups Swiss cheese shredded
  • ¼ cup green onions chopped; optional, for garnish
  • ¼ cup pickles chopped small
  • Rye bread baguette slices, or crackers for serving

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a small baking dish or oven-safe skillet.
  • Mix the softened cream cheese and Thousand Island dressing in a large bowl until smooth and well combined.
  • Fold in the sauerkraut, chopped corned beef, shredded Swiss cheese, and green onions until evenly distributed.
  • Transfer the mixture to the prepared baking dish and spread it into an even layer.
  • Bake for 20-25 minutes, or until the dip is bubbly and the top is lightly golden.
  • Garnish with chopped dill pickles and serve warm with rye bread slices, baguette slices, or crackers for dipping.

Notes

Chef Jenn’s Tips

  • Let the cream cheese come to room temperature before mixing to make it easier to blend. YOu can even pop it into the microwave for 20-30 seconds to soften.
  • Drain and squeeze the sauerkraut well to avoid excess liquid in the dip.
  • Use freshly shredded Swiss cheese for the best melt and texture.
  • If you like a little extra crunch, top the dip with crushed rye crackers or breadcrumbs before baking.
  • Want a smoky twist? Add a dash of smoked paprika or swap in some smoked Swiss cheese.
  • Keep an eye on the dip while baking—if the top browns too quickly, cover it loosely with foil.

Nutrition

Serving: 1cupCalories: 344kcalCarbohydrates: 8gProtein: 11gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 67mgSodium: 839mgPotassium: 192mgFiber: 1gSugar: 6gVitamin A: 657IUVitamin C: 9mgCalcium: 225mgIron: 1mg
Keyword cheesy dip, hot dip, Hot Reuben Dip, party appetizer, Reuben dip
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