Reuben Dip
This cheesy, oven-baked Reuben dip has all the flavors of your favorite sandwich!
If you love a Reuben sandwich, you’ll love this hot Reuben dip. Even folks who turn their nose up at a Reuben tend to love this warm, cheesy, meaty dip. It’s irresistible!
Ingredients
- Pastrami or Corned Beef: I have a strong preference for pastrami over corned beef. It’s smoked and has so much more flavor. You can use whichever you prefer. If you want to use pastrami, have the deli counter slice half a pound for you. This is also a great way to use leftover corned beef from St. Patrick’s Day.
- Sauerkraut: I like to buy sauerkraut from the refrigerator section. It always tastes better than the shelf-stable kind.
- Thousand Island Dressing: You can use Thousand Island or Russian dressing. Either works. It’s a matter of personal preference!
- Swiss Cheese: Buy a small block and shred it yourself.
- Cream Cheese: Use full-fat cream cheese and soften it to room temperature so you can easily mix the dip.
- Caraway Seeds: Optional, but really help nail the flavor of a Reuben sandwich on seeded rye bread.
Variation
Use quality deli turkey instead of pastrami or corned beef. I love turkey on a Reuben.
Equipment
You’ll need a 1 or 1 ½ quart baking dish. If you don’t have one of that size, you can split it between 2, 2-cup baking dishes or 4 oven-safe ramekins. The dish in my photos is a 1 ½ quart Corningware dish.
How to Make it
First, set the cream cheese out to soften. It will need to sit at room temperature for about an hour. Once it’s soft, preheat the oven to 350°F. Then, lightly grease your baking dish and set it aside.
Chop up the meat and shred the Swiss.
Add the softened cream cheese, sauerkraut, and Thousand Island dressing to a mixing bowl. Stir it until the cream cheese is fully mixed in.
Then, stir in the chopped pastrami (or corned beef) and half of the shredded Swiss.
Spread the mixture into your prepared baking dish. Then, top it with the remaining cheese. Sprinkle the caraway seeds on top if you’re using them.
Then, bake it for 20-25 minutes, until it’s golden and bubbly.
Remove it from the oven and let it cool for about 5 minutes before digging in!
How to Store and Reheat
Cover leftovers and refrigerate for up to 4 days. Reheat individual portions in the microwave.
Make Ahead or Feed a Crowd
You can assemble the dip in the baking dish up to a day in advance. Cover it tightly with foil until ready to bake. Increase baking time by 10-15 minutes, until it gets hot and bubbly.
You can double the recipe and bake it in a 9×13 baking dish. It will take a few extra minutes to heat.
Serving Tips
When to Serve
Reuben dip is perfect for game day. It’s always a hit for football watch parties. Hello, Super Bowl!
It’s also a great snack for St. Patrick’s Day. Or you make a batch to use leftover corned beef from St. Patrick’s Day. Enjoy your corned beef spread on March 17th and make a dip on the 18th!
Dippers
- Garlic rye chips (my favorite)
- Crackers like Wheat Thins or Triscuits
- Homemade crostini
- Rye toast points
- Melba toast
- Cocktail rye bread
Drink Pairing
Beer! Try it with your favorite IPA, Lager, or Ale.
Complete the Meal
Serve it as an appetizer or at a party with other small bites. I love pairing it with other dips. Try it with buffalo chicken dip and street corn dip. Be sure to provide lots of options for dippers!
More Awesome Dips
Reuben Dip
This hot, oven-baked Reuben dip has all the flavors of your favorite sandwich!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: about 4 cups 1x
- Category: Dip
- Method: Bake
- Cuisine: American
Ingredients
- 8-ounce block full-fat cream cheese, softened to room temperature
- 1/2 cup sauerkraut*
- 1/4 cup of Thousand Island dressing
- 8 ounces of pastrami or corned beef, chopped into small pieces *
- 4 ounces of shredded Swiss cheese, divided
- 1/2 teaspoon caraway seeds (optional)
Instructions
- Preheat the oven to 350°F and lightly grease a shallow 1-quart or 1 ½-quart baking dish.
- Add the softened cream cheese, sauerkraut, and Thousand Island dressing to a mixing bowl. Stir until fully mixed.
- Then, add the chopped meat and half of the shredded Swiss cheese. Stir until combined.
- Spread into the prepared baking dish.
- Then, top with the remaining Swiss cheese.
- Sprinkle with caraway seeds if desired.
- Bake at 350°F for 20-25 minutes, until golden and bubbly..
Cool for 5 minutes before serving.
Notes
*Remove excess liquid if your sauerkraut is very watery. I’ve never had this problem
*Get sliced pastrami from the deli or use leftover corned beef from St. Patrick’s Day
- Store leftovers in the fridge for up to 4 days. Reheat individual servings in the microwave.
- Use deli turkey if you prefer. I love a turkey reuben!
- Use regular, full-fat cheeses and dressings.
- This makes about 4 cups (1 quart) of dip. If you don’t have a small casserole/baking dish, divide the dip between 2 2-cup baking dishes. Or you can use 4 ramekins.
For Dipping
- Garlic rye chips (my favorite)
- Crackers like Wheat Thins or Triscuits
- Homemade crostini
- Rye toast points
- Melba toast
- Cocktail rye bread
Nutrition
- Serving Size: 1/4 cup
- Calories: 145
- Sugar: 1.2 g
- Sodium: 507.4 mg
- Fat: 10.5 g
- Saturated Fat: 5.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 1.8 g
- Fiber: 0.2 g
- Protein: 10.6 g
- Cholesterol: 46.1 mg
