Hot Reuben Dip

If you’ve got leftover corned beef and want something warm, cheesy, and full of flavor, this Hot Reuben Dip is the perfect choice. It takes all the best parts of a classic Reuben sandwich and turns them into a creamy, scoopable dip that’s great for parties, game nights, or just because you’re craving something delicious.

Ingredients

• Cream cheese – Softened. I use full fat cream cheese for the best texture.
• Thousand Island dressing – You can use any brand.
• Sauerkraut – Drained and squeezed dry. Make sure it’s really dry so it dosn’t make your dip watery.
• Corned beef – Use leftover corned beef chopped small, or buy some slices from the deli and chop it up.
• Swiss cheese – Shredded. I always shred my own cheese. If you use pre shredded, your dip could be grainy because of the non-caking agents they add to shredded cheese.
• Green onions – Just one green onion adds a bit more flavor that’s so delish in this dip. Use the white and green parts.
• Pickles – Chopped small. Get good dilly pickles, not sweet pickles, and they’re the perfect finish to this dip.
• Rye bread – Baguette slices, or crackers for serving.

How To Make Hot Reuben Dip

1. Set your oven to 350°F (175°C) and lightly grease an oven-safe dish or small skillet.
2. Stir together the softened cream cheese and Thousand Island dressing until smooth.
3. Fold in the sauerkraut, chopped corned beef, shredded Swiss cheese, and green onions, making sure everything is evenly combined.
4. Spread the mixture into the prepared baking dish, smoothing it into an even layer.
5. Cook for 20-25 minutes until hot and bubbly, with a lightly golden top.
6. Sprinkle with diced pickles and serve warm with rye bread, crackers, or baguette slices.

Step-By-Step Process

Chef Jenn’s Tips

• Let the cream cheese sit at room temperature or microwave for 20-30 seconds to soften before mixing.
• Make sure the sauerkraut is well-drained and squeezed dry to avoid a watery dip.
• Use freshly shredded Swiss cheese for the best texture and melt. I have also tried this recipe with Jarlsberg cheese, which is a milder Swiss cheese, and it was tasty, too!
• For extra crunch, sprinkle crushed rye crackers or breadcrumbs on top before baking.
• Add a smoky flavor by mixing in a pinch of smoked paprika or using smoked Swiss cheese.
• If the top browns too quickly while baking, cover loosely with foil.

Recommended

Serving Suggestions

This dip pairs perfectly with rye bread and crackers. I also love serving it as a part of a larger St. Patrick’s Day spread with Corned Beef & Cabbage. Or, serve it as a part of a grazing board with all your favorite appetizers.

Storage

Store any leftover dip in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F until warmed through or microwave in short intervals, stirring occasionally. Freezing isn’t recommended due to the dairy content.