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
- Crackers
- 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.
Make-Ahead Instructions:
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!
Reuben Dip
Ingredients
- 8 ounces cream cheese softened
- 1 ½ tablespoons prepared horseradish that has been drained
- â…“ cup Thousand Island dressing
- 2 tablespoons sweet pickle relish or salad cubes drained
- 8 ounces deli sliced corned beef diced
- 16 ounces sauerkraut very well drained
- 4 ounces Swiss cheese shredded
Instructions
- Preheat your oven to 350 degrees F.
- Stir together cream cheese, horseradish, dressing, and relish in a large bowl until combined. Stir in corned beef, sauerkraut, and shredded cheese.
- Transfer to a 1 ½ quart baking dish and spread evenly. Bake for 20 minutes or until hot and edges are bubbling.
Notes
- 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.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published February 26, 2016. Updated with new photographs, recipe slightly revised and republished on January 15, 2020.
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!