Hot Baked Reuben Dip
This delicious recipe for Hot Baked Reuben Dip is packed with classic deli flavor and baked until bubbly and golden brown. It’s an easy oven-baked spread that’s loaded with corned beef, melted Swiss cheese, and tangy sauerkraut. Serve it with rye bread for the perfect appetizer on game day, or turn it into a centerpiece for your St. Patrick’s Day party!
Get the Scoop!
Classic Reuben Flavor: You get corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing in one creamy, scoopable bite.
Easy Appetizer: This hot Reuben dip recipe is simple to mix, bake, and serve. No complicated steps, no fancy equipment, just big flavor and bubbly cheese.
Perfect Party Spread: You can make it ahead and keep it warm in a slow cooker for parties, potlucks, game day spreads, and holiday gatherings.
This easy corned beef party dip tastes just like a deli reuben sandwich in dip form! I tested it few different ways before landing on this exact version. The biggest discovery was working with the sauerkraut. It needs to be drained well and squeezed dry or the dip can turn watery.
The final result is a creamy baked Reuben dip that’s sturdy enough to scoop without losing its rich, tangy flavor!
Looking for more St. Patrick’s Day recipes? When serving a crowd, try my Beer Cheese Pretzel Dip that makes a great pairing with this hot reuben dip recipe, or whip up a Creamy White Bean Dip that includes lots of veggies to lighten your party table.
BIG TIP! For an authentic taste, make your own corned beef in a dutch oven and use the leftovers to crumble into this spread!
Ingredient Notes
Here’s what you’ll need to make this hot baked reuben dip. For quantities, see the printable recipe card below.
- Cream Cheese: Let it sit at room temperature for at least 30 minutes.
- Sour Cream: Adds tang and lightens the richness of the cream cheese.
- Thousand Island Dressing: A traditional reuben sidekick.
- Worcestershire Sauce: Deepens the savory flavor and enhances the corned beef.
- Caraway Seeds: Gives that classic rye bread flavor baked right into the dip.
- Black Pepper and Salt: Balances and enhances all the flavors.
- Swiss Cheese: Melts beautifully and delivers that signature nutty flavor.
- Corned Beef: Smaller pieces mean every scoop has a bite of savory corned beef.
- Sauerkraut: Squeeze well. Pat dry with paper towels and remove as much liquid as possible to prevent a watery dip.
- For Serving: Rye bread, rye crackers, or baguette slices are perfect dippers.
How to Make the Best Reuben Dip
Preheat the oven to 375ºF. Lightly grease a baking dish.
- Drain the sauerkraut very well. Pat it dry with paper towels and squeeze out as much liquid as you can.
- In a medium bowl, mix the softened cream cheese, sour cream, Thousand Island dressing, Worcestershire sauce, salt, black pepper, and caraway seeds until smooth and creamy.
- Fold in 1-1/2 cups of the shredded Swiss cheese, reserving about half a cup for the top.
- Gently stir in the chopped corned beef and drained sauerkraut until everything is evenly combined.
- Spread the mixture into a greased baking dish and smooth the top with a spatula.
- Sprinkle the reserved Swiss cheese evenly over the surface.
- Bake for 20 to 25 minutes, until the edges are bubbling and the top is melted and lightly browned.
- Let the dip rest for 5 minutes before serving so it thickens slightly and is easier to scoop.
- Serve warm with rye bread, rye crackers, or sliced baguette.
Favorite Dippers
- Rye crackers or toasted rye bread for classic flavor
- Baguette slices for a sturdy scoop
- Pretzel crisps for a salty contrast
- Fresh veggie sticks if you want a lighter option
- A crisp pickle spear on the side for extra deli vibes
Variations
- Swap the corned beef: Sub pastrami or roast beef for a slightly different flavor.
- Change the cheese: Use half Swiss and half mozzarella for more stretch, or replace part of the Swiss with mozzarella for a milder flavor.
- Lighten it up: Replace the sour cream with plain Greek yogurt for a bit more protein and tang.
- Use Russian dressing: If you prefer less sweetness and more bite, Russian dressing is a great alternative to Thousand Island.
- Slow cooker version: Mix everything as directed and transfer to a small slow cooker. Cook on low until hot and melty, then switch to warm for serving.
Dip Tips
- Drain the sauerkraut as much as you can
If your dip turns out watery, the sauerkraut likely held too much liquid. Squeeze it thoroughly and blot it dry before mixing. - Tent with foil if needed
If the top browns before the center is hot, loosely cover the dish with foil and continue baking until heated through. - Soften the cream cheese
Room temperature cream cheese blends more easily and prevents lumps in your baked Reuben dip. - Chop the corned beef into small pieces
Even pieces make for better texture and ensure every bite has corned beef flavor.
Recipe FAQ
Sure, just mix the dip and spread it in the baking dish. Cover and refrigerate for up to 24 hours. Bake straight from the refrigerator, adding a few extra minutes until the center is hot and the top is melted and lightly browned.
After baking, transfer the dip to a small slow cooker set to warm. Stir occasionally and add a small splash of milk or water if it thickens too much over time.
This spread is best enjoyed fresh. Because it contains dairy and sauerkraut, freezing can affect the texture once thawed, so it’s not recommended.
Storage Guide
Let leftover dip cool to room temperature, but do not leave it out longer than 2 hours.
Transfer to an airtight container and refrigerate for up to 3 days.
Reheat in the oven at 350 degrees until warmed through, or microwave in short intervals, stirring between each, until hot.
Hot Baked Reuben Dip
*See notes in post for detailed tips, photos and instructions.
Equipment
- 13 x 9 inch baking dish
- spatula
- mixing bowl
Ingredients
- 8 ounces cream cheese - softened
- 1 cup sour cream
- ½ cup Thousand Island dressing
- ½ teaspoon Worcestershire sauce
- 1 teaspoon caraway seeds
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 cups shredded Swiss cheese - divided
- ¾ pound corned beef - chopped
- 1 cup drained and squeezed sauerkraut
- Rye bread - rye crackers, or baguette slices, for serving
Instructions
Preheat oven to 375℉. Grease a 13 x 9 inch baking dish.
- Drain the sauerkraut very well. Pat it dry with paper towels and squeeze out as much liquid as you can.
- In a medium bowl, mix the softened cream cheese, sour cream, Thousand Island dressing, Worcestershire sauce, salt, black pepper, and caraway seeds until smooth and creamy.
- Fold in 1-1/2 cups of the shredded Swiss cheese, reserving about half a cup for the top.
- Gently stir in the chopped corned beef and drained sauerkraut until everything is evenly combined.
- Spread the mixture into a greased baking dish and smooth the top with a spatula.
- Sprinkle the reserved Swiss cheese evenly over the surface.
- Bake for 20 to 25 minutes, until the edges are bubbling and the top is melted and lightly browned.
- Let the dip rest for 5 minutes before serving so it thickens slightly and is easier to scoop.
- Serve warm with rye bread, rye crackers, or sliced baguette.
Notes
- If the dip turns out watery, the sauerkraut probably held too much liquid. Next time, squeeze it harder and use fresh paper towels to blot it very dry.
- When the top browns before the center is hot, tent the dish loosely with foil to slow browning while the center finishes heating.
- Let the cream cheese sit at room temperature for at least 30 minutes before you start. Softer cream cheese blends more smoothly and gives a better texture.
- Cut the corned beef into small, even pieces so every scoop has some meat without big chewy chunks.
Nutrition
*Nutrition info is an auto generated estimate.
