If you like reuben sandwiches, you have to try this dip! It has all of the flavors of the classic sandwich, and is scooped up with rye crackers.
Raise your hand if you love a reuben sandwich! This hot Reuben Dip recipe takes all of the sandwich ingredients and turns it into a cheesy, flavorful dip.
I found the recipe in a church cookbook from the 1980s. The original recipe had cheddar cheese in it, which isn’t very reuben-like! So I wrapped in more Swiss cheese, added Thousand Island dressing (a must for a reuben!), and this delightful dip was born.
The star of the dip is a combination of sauerkraut and corned beef. Similar to my Beef Chip Dip, I skipped the can of beef and used sliced corned beef from the deli instead. The sauerkraut, however, came from a can!
Hot Reuben Dip perfect for football Sunday or happy hour. And it would make a great holiday appetizer before the big meal is served.
Best of all, it’s really easy to make!
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- Canned sauerkraut is an easy shortcut for this dish.
- I used sliced deli corned beef (Buddig brand), but you can also use canned corned beef instead.
- Mayonnaise and Thousand Island dressing hold everything together and make the dip extra creamy.
- Swiss cheese is both inside the dip and on top. It gets bubbly in the oven and has a great “pull” to it when you scoop out a bite from the casserole dish!
- Rye crackers are a must for scooping it up. I found them in the cracker aisle of my local grocery store. You can substitute toasted squares of rye bread if you can’t find them.
How to make reuben dip
Hot reuben dip is so easy to make, it hardly requires an explanation.
The one key to this dish is to drain the sauerkraut. And drain it well!
Put the sauerkraut in a colander and press on it with a spatula until no more liquid comes out. This is essential in making sure the dip doesn’t get watery.
Next, chop the corned beef into small pieces. I used thinly sliced deli corned beef (three packets of Buddig brand) and cut them into quarter-inch pieces.
Then, mix the drained sauerkraut, chopped corned beef, mayonnaise, Thousand Island dressing, and half the cheese in a large bowl.
Transfer the mixture to a baking dish and spread it evenly. Top it with the remaining Swiss cheese.
Bake the reuben dip for 20–25 minutes, or until the dip is browned on the edges and the dip is warmed through.
Serve with rye crackers for scooping it up!
If you’d like, top it with chopped fresh parsley for a pop of color.
Serve the dip immediately while still warm.
Frequently Asked Questions
Rye crackers can be purchased from most grocery stores. They are typically located in the cracker aisle, and may be labeled “rye chips”. If you can’t find them, substitute toasted mini rye bread or another cracker (such as Triscuits, melba toasts, etc.).
Most delis have corned beef available for slicing. You can also often find it in tin cans among the canned meats. Either will work well for this recipe.
Dips with mayonnaise do not freeze well (the mayonnaise separates and the dip becomes watery). Therefore, I do not recommend freezing this dip.
If you don’t have Thousand Island dressing, you can substitute an equal amount of either Russian dressing or more mayonnaise.
Make ahead instructions
To make Reuben Dip ahead of time, prepare the dip according to the recipe directions, but don’t bake it.
Cover it with plastic wrap, and place in the refrigerator for up to one day.
When you’re ready to bake it, remove the plastic wrap and bake for 22–27 minutes, or until warm throughout.
Since reuben sandwiches are made on rye bread, rye crackers are perfect for serving with this dip. I used Pinah’s Rye Chips.
If you can’t find rye chips, Pepperidge Farm makes a mini loaf of rye bread. Toast the mini slices in the oven before serving them with the dip.
If neither are available, use your favorite crackers for scooping up Reuben Dip. Triscuits, Wheat Thins, Melba toasts, and an assortment of entertaining crackers will be just as delicious.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
- 1 (14.5 oz) can sauerkraut, well drained
- ½ cup mayonnaise
- ½ cup thousand island dressing
- 2 cups shredded Swiss cheese
- 6 oz. cooked corned beef, diced
- To serve: rye crackers
- Preheat oven to 375°F.
- Place the drained sauerkraut, mayonnaise, thousand island, 1 cup of Swiss cheese, and the diced corn beef in a large bowl. Gently mix until combined.
- Spread the mixture into a greased 8×8 inch baking dish or 8 inch pie dish. Top with the remaining 1 cup of Swiss cheese.
- Bake for 20–25 minutes, or until the dip is browned and bubbly. Serve with rye crackers or toasted rye bread for dipping.