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.

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

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

Scroll down for the full recipe card with exact measurements and printable instructions.

Heat the oven to 350°F and lightly grease an oven-safe dish or a small skillet. A skillet is my preference here; it goes straight from oven to table and keeps the dip hot longer while people graze.

Stir the softened cream cheese and Thousand Island dressing together until completely smooth. Get this fully blended before anything else goes in. Lumps of cold cream cheese never work themselves out once the mix-ins are added.

Fold in the sauerkraut, chopped corned beef, shredded Swiss, and green onions until everything is evenly distributed. Squeeze the sauerkraut dry first if it came packed in a lot of brine, or the dip goes watery in the oven.

Spread the mixture into the dish in an even layer. Smooth the top so it browns evenly instead of in patches.

Bake 20 to 25 minutes, until it’s hot through and bubbling at the edges with a lightly golden top. The edges tell you more than the center here, so look for the bubbling before you pull it.

Sprinkle the diced pickles over the top right before serving. I add them after baking, not before, so they stay sharp and crisp against the warm dip. Serve it hot with rye bread, crackers, or baguette slices.

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.

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.