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All of the traditional ingredients in a Reuben sandwich come together in this creamy and cheesy Reuben Dip.
This baked Reuben dip is everything you love about a Reuben sandwich in a hot, cheesy dip. Packed with corned beef, sauerkraut and Swiss cheese, it’s an easy (and delicious) appetizer for Reuben lovers!
What to Serve with This Dip
The sky’s the limit when it comes to ideas for dipping, but here are a few foods I’ve served this dip with:
- Toasted rye bread
- Celery sticks
- Carrot sticks
Helpful Tips for this Baked Reuben Dip:
- Drain your sauerkraut VERY WELL. I place it in a colander and use the back of a spatula to press out as much liquid as possible.
- Make sure your cream cheese is softened enough so that it combines well with the remaining ingredients.
Securely cover baking dish and refrigerate (for up to 2 days) until ready to bake. Remove from fridge, bring to room temperature and bake as directed.
This dip is perfect for game day or pretty much any gathering where there are Reuben lovers. Enjoy!Print
This baked Reuben dip is everything you love about a Reuben sandwich in a hot, cheesy dip!
- 8 ounces cream cheese, softened
- 1–1/2 tablespoons prepared horseradish that has been drained
- 1/3 cup Thousand Island dressing
- 2 tablespoons sweet relish or salad cubes, drained
- 8 ounces deli sliced corned beef, diced
- 16 ounces sauerkraut, very well drained
- 4 ounces Swiss cheese, shredded
- Preheat your oven to 350 degrees F.
- In a large bowl, stir together cream cheese, horseradish, dressing and relish until combined. Stir in corned beef, sauerkraut and shredded cheese.
- Transfer to a baking dish and spread evenly. Bake for 20 minutes, or until hot and edges are bubbling.
- To make ahead, securely cover baking dish and refrigerate (for up to 2 days) until ready to bake. Remove from fridge, bring to room temperature and bake as directed.
- Category: Appetizer
- Method: Bake
- Cuisine: American
Keywords: reuben dip recipe, classic reuben dip
Originally published February 26, 2016. Updated with new photographs, recipe slightly revised and republished on January 15, 2020.