posted in Appetizers

Hot Reuben Dip

Have you ever had a Reuben Sandwich  … warm, cheesy corned beef and sauerkraut stuffed between two slices of rye bread and slathered with Thousand Island dressing?  My husband orders a Reuben every time he spots one on the menu.  I happen to love them too, but they’re definitely a decadent, once-in-a-while splurge.  Well, this is my dippy version of the sandwich (without the dressing).  It’s a Hot Reuben Dip.

This dip is hot and creamy and melty with Swiss cheese + chopped corn beef + mayo + Dijon + sauerkraut.  Served with cocktail bread, it’s a fun little happy hour treat for St. Patrick’s Day or any happy day.

I served the dip with pumpernickel cocktail bread to my family, but they actually preferred to eat it with Ritz crackers 🙂

Looks pretty yummy doesn’t it?  Like you’d like to take a bite or six?  I agree. This was my dinner last night.  And I was totally happy with that!

P.S.  You can plan to use some of your leftover corned beef for this recipe (like that ever happens!?!)… or you can also use sliced corned beef from the deli.  And if you still think you’d really like to add some Thousand Island dressing, it’s perfectly okay to drizzle some on top of the dip (or on individual bites).

Yield: 8 servings

Prep Time: 15 min

Cook Time: 30 min

Hot Reuben Dip

The perfect way to use up leftover corned beef... in this hot and cheesy dip.


One (14.5 ounce) can sauerkraut, rinsed, drained and patted dry
1 cup (4 ounces) shredded Swiss cheese
1 generous cup chopped corned beef
3/4 cup mayonnaise (low fat is fine)
1 tablespoon Dijon mustard
rye cocktail bread or crackers for dunking


1. Preheat the oven to 350°F.

2. Combine all ingredients in a medium bowl, stirring well. Spread into a medium, oven-safe dish (or an 8x5-inch loaf pan will work in a pinch).

4. Bake for 30 minutes, or until hot and bubbly. Serve immediately.


*For a true Reuben vibe, drizzle Thousand Island dressing on top of the dip (or on individual bites).


Other Reuben recipes on the food blogs:
Classic Reuben Panini by Panini Happy 
Reuben Pull Bread by Taste and Tell 
Cheesy Reuben Calzones by Vanilla Sugar Blog 
Reuben Bread by RecipeGirl 
Reuben Egg Rolls by The Kitchn 

42 Responses to “Hot Reuben Dip”

  1. postedMar 14, 2013 6:26 AM

    You have GOT to be kidding me. I’m on it. I’m ON IT!

  2. postedMar 14, 2013 7:09 AM

    I love a good reuben sandwich! I am all over this dip!

  3. postedMar 14, 2013 7:30 AM

    Ohh holy yum!! This looks amaaaazing! 🙂

  4. postedMar 14, 2013 7:39 AM

    This is necessary. oh my word, I need to make this!

  5. postedMar 14, 2013 8:12 AM


  6. postedMar 14, 2013 8:53 AM

    Im drooling..I love reubens! This sounds so incredible!

  7. postedMar 14, 2013 9:15 AM

    Wow Lori this look amazing. What a brilliant creation. Now i I can only get my hands on that corned beef I gave to friends. hahaha

  8. postedMar 14, 2013 9:24 AM

    I would get along famously with your husband because if there is a reuben sandwich on the menu, 99% of the time I get it – damn the calories! 😀


  9. postedMar 14, 2013 10:12 AM
    Windy P.

    Seriously love this idea. Especially since the dressing can be available to drizzle on for those who wish it. You’re a genius.

  10. postedMar 14, 2013 10:42 AM

    “A bite or six?” I’ll take the whole thing thank you 🙂 Looks delish!

  11. postedMar 14, 2013 10:55 AM

    I love a good Reuben sammich. I think I would eat that whole bowl!

  12. postedMar 14, 2013 12:14 PM

    This looks fabulous! So creative…a deconstructed Reuben!

  13. postedMar 14, 2013 12:25 PM
    Kate @ Only Cake Pops

    “Have you ever had a Reuben Sandwich … warm, cheesy corned beef and sauerkraut stuffed between two slices of rye bread and slathered with Thousand Island dressing?”

    No – but now I’m GONNA!!!

  14. postedMar 14, 2013 1:16 PM

    This reminds me of my dad… oh how he’d love this!

  15. postedMar 14, 2013 1:51 PM

    Looks so yummy, Lori! I actually saw some pre-made in the grocery deli just today and it made my mouth water, but I know it’s probably full of crazy ingredients that I don’t want to eat! How cool that I checked your blog today?! I will happily eat this for dinner one day soon, too!!!

  16. postedMar 14, 2013 4:17 PM
    Maegan @ The BakerMama

    Holy Cow! My favorite sandwich in a dip! Love it!

  17. postedMar 14, 2013 4:41 PM

    Hot reuben dips are so good and this one looks amazing!

  18. postedMar 14, 2013 5:56 PM

    A hot reuben sandwich is deliciousss. This dip also looks wonderful!

  19. postedMar 14, 2013 7:52 PM

    Ok, wow! This is so awesome! I am with Bev, I am ON IT!

  20. postedMar 15, 2013 2:37 AM

    sounds great except for the ‘canned’ sauerkraut. Check the meat case in store for the vacuum packed

  21. postedMar 15, 2013 5:26 AM

    Definitely try the refrigerated sauerkraut!

    • postedMar 15, 2013 11:47 PM

      I agree! If you use the refrigerated stuff, just squeeze it dry and use about 1 cup (packed).

  22. postedMar 15, 2013 5:52 AM

    Pretty sure I just said OMG 100 times while looking at this dip. Reubens are probably one of my favorite things on this earth and this dip looks so good I can’t wait to try it!

  23. postedMar 15, 2013 6:51 AM

    Oh my gosh, yum!! Your dip looks amazing!!!!!!!!!!!!!

  24. postedMar 15, 2013 8:51 AM

    Yeah, I better double the recipe, My Hubs is a Reuben fanatic! He will LOVE this!

  25. postedMar 15, 2013 9:08 AM

    Love this recipe. I just added it to my St patty’s Day lineup.

  26. postedMar 15, 2013 1:26 PM

    This looks out.of.control. good!

  27. postedMar 15, 2013 1:33 PM
    Bree {Skinny Mommy}

    Love at first sight!

  28. postedMar 16, 2013 5:49 PM

    I made this today and it’s amazing! This is coming from Nebraska . . . did you know The Reuben originated at a hotel in Omaha? The things we do with beef around here! Thanks for the amazing dip. I think I’ll serve it even when it’s not St. Patty’s Day.

  29. postedMar 17, 2013 8:45 AM

    I love dip dinners–this looks delicious!

  30. postedMar 18, 2013 6:21 AM

    YUM, Lori! Just love Hot Reuben Dip! Developed my recipe back in 2006 and look forward to sharing soon. Can’t wait to try yours! xo

  31. postedMar 18, 2013 1:15 PM
    Melanie Muldary

    Made this over the weekend Lori….and it was awesome! Next time I’m spreading this on a sandwich and grilling it!

    • postedMar 18, 2013 10:07 PM

      That sounds good too!

  32. postedApr 15, 2013 12:53 PM
    Kimberly Lewis

    So good! I originally picked this recipe for a party knowing a friend would like it, but at the time I personally had zero interest. However, I ended up eating this almost exclusively the night of the party. Very easy to make and extremely tasty!

  33. postedMay 11, 2013 6:38 PM
    Bri Lynn

    After heating is it good the next day? I have it in the oven now but wanted to try it first and bring it for Mother’s Day festivities tomorrow! Is that oaky? If not ill make another batch! Let me know! TIA

    • postedMay 13, 2013 5:50 AM

      Sorry- I did not see this before Mother’s Day! Hope it worked out!

  34. postedAug 7, 2013 9:47 AM

    I think im gonna try this but switch the sour kraut for coleslaw.

  35. postedFeb 13, 2014 4:54 PM

    Any way this can be made in a crock pot? Or cooked, chilled and then put in a crock pot for a work potluck?
    Sounds delicious!!!

    • postedFeb 16, 2014 5:54 PM

      I haven’t tried this recipe in a slow cooker.

  36. postedMar 16, 2014 8:51 AM
    Lisa C.

    I made this recipe yesterday for the first time. I was taking it to a party, so I doubled the recipe. It was the hit of the party!! Not a nibble left over. People were asking for the recipe; many saying they could eat this dip for breakfast, lunch and dinner – then for a snack later! Thanks for sharing a wonderful recipe with us, Lori.

    • postedMar 17, 2014 7:48 AM

      SO glad it was such a big hit!

  37. postedMar 30, 2017 7:09 PM
    Sue Mabry

    Many years ago I made a similar Dip from the Cincinnati Enquirer     Called for: 2-3pkgs (4oz ea) corned beef shredded.   1 sm can sauerkraut drained.   10 oz shredded Swiss Cheese   3/4cup Thousand Island Dressing       Mix all ingredients together well &spread on party rye bread.     Place on cookie sheet &bake in 350 oven 10-15 mins until bubbly     Easy&Good   Can be made ahead &used later.  Served Many times& always loved!!    Hope to try your version soon!!    Sue Mabry

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