Reuben Dip is a party favorite all year long!
This easy cream cheese dip recipe deconstructs a classic reuben sandwich and turns it into a delicious hot reuben dip! Melted swiss cheese, sauerkraut, and corned beef are combined with a delicious cream cheese base and baked until hot and bubbly for the perfect St. Patrick’s Day party dip!
This ooey gooey cheesy dip is perfect with toasted rye bread (or pumpernickel), but I also love using crackers, veggies, or pita chips (or a spoon, if no one is watching!). Crispy baguette pieces are another great dipping option!
How to Make Hot Reuben Dip
Around this time of year, I love pulling out all of my favorite Irish inspired recipes like corned beef and cabbage and colcannon! I thought it would also be the perfect time to introduce you guys to this amazing hot Reuben Dip!
When making this easy dip (or any dip with a cream cheese base) mixing the cream cheese with a hand mixer is essential. A hand mixer makes the cream cheese extra fluffy meaning the dip is completely scoopable and your crackers and chips aren’t going to break.
I start with a base of cream cheese and then add in a little bit of Thousand Island (or Russian dressing). If you don’t have Thousand Island, you can make this with mayo instead (and add in a small squeeze of ketchup and relish).
Next, I use deli-sliced corned beef because it’s readily available. If you happen to have leftover corned beef you can either shred it or dice it and add it in place of the deli meat.
Finally, you’ll want to make sure you drain (and squeeze) your sauerkraut really well to keep the dip from getting runny.
How long do you cook Reuben Dip?
This reuben dip can be made up until 24 hours in advance. If making ahead of time, store the topping mixture in a separate dish (or sandwich bag) and sprinkle on top just before baking.
This dip takes about 20 minutes in the oven until it’s hot and bubbly. If you’ve made it in advance and it’s cold from the fridge, it may need a few minutes extra to heat through.
How to Make Slow Cooker Reuben Dip
While I most often make this baked in the oven, you can certainly create a slow cooker reuben dip with this recipe.
Combine all of the dip ingredients in a small 2qt Crock Pot (super cheap, they cost LESS THAN $10) on low for about 2-3 hours or until hot, stirring half-way through.
Skip the bread crumb topping and once heated through, sprinkle the top with a little bit of extra swiss cheese. Cover and allow to sit about 10 minutes to melt. Turn your slow cooker to warm (or low) to keep your dip hot so your guests can help themselves throughout your party!
What do you serve with Reuben Dip?
I love making this for potlucks, appetizer nights or even a simple movie night (this recipe can easily be scaled down to half if you’d like a smaller serving).
If I am heading to a potluck, I like to make it in advance and just pop it in the oven when I arrive. I bring along toasted rye bread (or pumpernickel), but I also love using crackers (Triscuits go well with this dip), veggies, or pita chips… pretty much anything you want!
I make an amazing Hot Spinach and Artichoke Dip in a bread bowl and everyone raves about it. I plan on making this recipe in a small loaf of rye bread next time. The inside of the bread would double as a dipper, and you have a delicious, edible crust leftover!
I am a huge fan of the classic flavors of a classic reuben sandwich! But if you aren’t a fan of swiss cheese or any components of a reuben sandwich, they can be easily substituted too. You can add bacon or pepperoni instead of corned beef, omit the sauerkraut, or use cheddar or mozzarella instead of swiss cheese!
If you have any leftovers the day after a party, spread it over toast and broil until golden and bubbly!
- 8 ounces cream cheese softened
- ½ cup sour cream
- ½ cup Russian dressing or thousand island dressing
- 1 ½ cups sauerkraut squeezed dry and chopped
- 1 ½ cups deli corned beef chopped (about 6 ounces)
- 2 cups swiss cheese shredded
- ½ teaspoon caraway seeds optional
- ⅔ cup Panko bread crumbs
- 3 tablespoons butter melted
- ¼ cup swiss cheese shredded
- 1 tablespoon fresh parsley
- Preheat oven to 375°F.
- Beat cream cheese, sour cream and dressing with a mixer on medium until fluffy.
- Add remaining ingredients and gently stir until combined.
- Spread into a 2 qt baking dish.
- Combine topping ingredients in a small bowl. Sprinkle over the dip.
- Bake 18-22 minutes, or until hot and breadcrumbs are golden brown.
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