Everything you love about a traditional Reuben sandwich is transformed into a hot, creamy, and cheesy dip in this baked Reuben Dip, prepared in just 35 minutes or less!
This easy appetizer dip is perfect for St. Patrick’s Day, game day, potlucks, and holiday gatherings. It can be easily made ahead of time and can also be prepared in your slow cooker.
Ingredients Notes
- Corned beef – I buy thick-cut corned beef slices from the grocery store deli and chop the slices into small squares (about ½ inch). You can also use leftover cooked corned beef and shred it. You’ll need ½ pound.
- Swiss cheese
- Cream cheese – softened.
- Sauerkraut – You’ll need a 16-ounce package, can, or jar. Make sure you drain it VERY WELL to prevent your dip from being watery. I drain my sauerkraut in a colander, pressing it with the back of a spatula.
- Prepared horseradish
- Thousand Island dressing – I use Thousand Island dressing because I always have it on hand. You can substitute Russian dressing, but I would leave out the horseradish and add it to taste, since Russian dressing already has horseradish.
- Relish – Sweet pickle relish.
How to Make Baked Reuben Dip
The following is a brief overview; please see the recipe card for full, detailed instructions and ingredient amounts.
- Stir together the cream cheese, horseradish, dressing, and relish in a large bowl until combined. Add corned beef, sauerkraut, and shredded Swiss cheese and stir again until combined.
- Transfer to a baking dish and spread evenly.
- Bake for 20 to 25 minutes, or until heated through and bubbly around the edges.
Make-Ahead Instructions
Securely cover the baking dish and refrigerate for up to 2 days. When ready to bake, remove from the fridge and allow to reach room temperature. Bake as directed.
Reuben Dip in the Slow Cooker
Once the dip ingredients are combined in the mixing bowl, transfer to your slow cooker insert that has been sprayed with cooking spray (I recommend a 3-quart Crock Pot). Cook on low heat for approximately 2 hours, or until heated through, stirring halfway through.
Recipe Variations
- Make it creamier: Add mayo or sour cream for a creamier consistency. I’d start at ¼ to ⅓ cup.
- Add some heat: Add a few splashes of hot sauce or crushed red pepper flakes.
- Not a fan of horseradish? Feel free to omit it.
Serving Suggestions
The sky is the limit when it comes to ideas for dipping, but here are a few foods I’ve served this dip with:
- Toasted rye bread
- Pretzels
- Crackers
- Celery sticks
- Carrot sticks
- Toasted baguette slices
Storage and Reheating
- Once cooled, store in an airtight container in the fridge for up to 3 days.
- Reheat in a microwave-safe dish in 30-second intervals (stirring in between) until heated through.
More Reuben Deliciousness
Reuben Dip
Ingredients
- 8 ounces cream cheese softened
- 1 tablespoon prepared horseradish
- ⅓ cup Thousand Island dressing
- 2 tablespoons sweet pickle relish
- 8 ounces deli sliced corned beef chopped
- 16 ounces sauerkraut very well drained
- 4 ounces Swiss cheese shredded (1 cup)
Instructions
- Preheat your oven to 350 degrees F. Spray a 1 ½ quart baking dish with cooking spray.
- Stir together cream cheese, horseradish, dressing, and relish in a large bowl until combined. Stir in corned beef, sauerkraut, and shredded Swiss cheese.
- Transfer to the prepared baking dish and spread evenly. Bake for 20 to 25 minutes or until hot and edges are bubbling.
Notes
- Storage: Once cooled, store in an airtight container in the fridge for up to 3 days.
- Make Ahead: Securely cover the baking dish and refrigerate for up to 2 days. When ready to bake, remove from the fridge and allow to reach room temperature. Bake as directed.
- Slow Cooker Instructions: Once the dip ingredients are combined in the mixing bowl, transfer to your slow cooker insert that has been sprayed with cooking spray (I recommend a 3-quart Crock Pot). Cook on low heat for approximately 2 hours, or until heated through, stirring halfway through.
- Reheating: Reheat in a microwave-safe dish in 30-second intervals (stirring in between) until heated through.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published February 2016. Updated with new photos, new text, and recipe slightly revised March 2026.
Mary Teston
Love these . The problem I have… Is I want to
make all of these , but there is only one of me, so my church ladies are going to get a treat many times at our Bible study.
Valerie | From Valerie's Kitchen
This looks incredible! Great way to use up that leftover corned beef after St. Patrick’s Day, for sure!