Hot Reuben Dip
Add Preferred SourceGot 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.
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.
How To Make Hot Reuben Dip
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F (175°C) and lightly grease a small baking dish or oven-safe skillet. This moderate oven temperature allows the dip to heat through evenly without drying out.
In a large mixing bowl, stir the softened cream cheese and Thousand Island dressing until smooth and fully blended. This creates a creamy base so the other ingredients distribute evenly.
Fold in the sauerkraut, corned beef, Swiss cheese, and green onions until just combined, using a rubber spatula to avoid overmixing. 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 hot throughout, bubbly around the edges, and lightly golden on top. The center should be fully heated and creamy, not stiff.
Remove the dip from the oven and let it rest for 5 minutes to settle and thicken slightly. Garnish with chopped dill pickles, then serve warm with rye bread, baguette slices, or crackers..
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.
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.
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.
Hot Reuben Dip
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
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
