Classic Reuben Dip Recipe — Easy Party Sandwich Dip

Rich, creamy, and full of classic Reuben flavors, this Reuben dip is ideal for sharing. It makes a crowd-pleasing appetizer for anyone who loves a traditional Reuben sandwich.

My husband looks forward to corned beef every year and always stocks up. That means plenty of opportunities to enjoy Reuben flavors at home. Inspired by that, and by all the parties and gatherings this season brings, I’m sharing my favorite Reuben dip. It captures the essentials of a Reuben sandwich: tender corned beef, tangy sauerkraut, Swiss cheese, and Thousand Island dressing, all in a scoopable, shareable form.

For extra creaminess we add cream cheese, and a little mozzarella on top gives a pleasant stretch when the dip is served warm. Take care not to overdo the mozzarella — a heavy layer can dominate the texture and overshadow the classic flavors. I also recommend grating a block of cheese for the best taste; pre-shredded cheese often contains anti-caking agents that subtly affect flavor and texture.

Serve this dip with toasted rye bread slices or crisp rye crackers to keep the Reuben experience authentic. The combination of warm, melty dip and hearty rye is irresistible.

5 from 1 vote

Reuben Dip

By
Shinee Davaakhuu

Rich, creamy and incredibly tasty, this Reuben dip is perfect for sharing and brings all the classic sandwich flavors to a warm, dippable appetizer.

Prep:
25

Cook:
15

Total:
40

Servings:
6 -8 servings

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Ingredients

8 oz Thousand Island dressing (240 ml)
4 oz Cream cheese, softened (110 g)
1 tbsp Dijon mustard
8 oz Cooked corned beef, chopped (230 g)
2 cups Drained sauerkraut (about 300 g)
8 oz Swiss cheese, grated (230 g)
2 oz Mozzarella cheese, grated (60 g), optional
Rye bread or rye crisps for serving

Instructions

Preheat the oven to 350°F (175°C).
Thoroughly squeeze the drained sauerkraut to remove excess liquid. You should end up with about 1 cup of sauerkraut.
In a medium bowl, combine the Thousand Island dressing, softened cream cheese, and Dijon mustard until smooth.
In an 8×8-inch (20×20 cm) baking dish, mix the chopped corned beef, squeezed sauerkraut, and most of the grated Swiss cheese (reserve about 1/4 cup for the top) with the dressing mixture. Spread evenly in the dish.
Sprinkle the reserved Swiss cheese over the top, then add the grated mozzarella if using.
Bake for 25–30 minutes, until the dip is heated through and cheese is melted.
Let cool slightly, then serve warm with rye bread slices or rye crisps.

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Tips & Notes

You can prepare the dip through the step before baking up to a day in advance. Cover tightly and refrigerate. If baking from cold, allow an extra 5 minutes in the oven.

Nutrition

Calories:
462 kcal

Carbohydrates:
11 g

Protein:
20 g

Fat:
38 g

Sugar:
8 g

Sodium:
1320 mg

Course:
Appetizer

Cuisine:
American

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This recipe was originally published on March 9th, 2015.