Reuben Dip Recipe
This Reuben dip is everything you like about a Reuben sandwich in a party version: corned beef, sauerkraut, Swiss, and Thousand Island. All the classic flavors, melted together into a creamy dip that’s rich, tangy, and perfectly dippable. The key is keeping the sauerkraut from adding extra moisture so the dip bakes up thick and creamy.
Servings: 8 (Makes about 4 cups)
Calories: 282kcal
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
Instructions
- Preheat the oven to 350°F 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 minutes.
Video
Notes
- Sauerkraut: Squeeze it very well so the dip stays thick and creamy.
- Corned beef: Chop it small so it mixes in evenly (deli corned beef or leftovers both work).
- Cheese: Shred Swiss yourself if you can, it melts smoother than pre-shredded.
- Slow cooker option: You can heat it on LOW until hot, then keep on WARM for serving (stir once or twice).
- Make-ahead: Mix and refrigerate, covered, in the baking dish, then bake when ready (add a few extra minutes if it’s going in cold).
- Storage/reheat: Keep leftovers covered in the fridge for 3-4 days, and reheat until hot and bubbly (oven for best texture; microwave works in short bursts).
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