Hot Reuben Dip

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

Reuben Dip

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):  Hot Reuben Dip.

Rueben Dip

I serve this Rueben Dip with pumpernickel cocktail bread to my family, but they actually prefer to eat it with Ritz crackers 🙂

Reuben Dip Recipe

Looks pretty yummy doesn’t it?  Like you’d like to take a bite or six?  I agree. I’ve been known to call this “dinner” once in a while!

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).

Here are a few more Reuben themed recipes on the food blogs:

Hot Reuben Dip

The perfect way to use up leftover corned beef... in this hot and cheesy Reuben Dip.
Yield: 8 servings

Prep Time:15 minutes

Cook Time:30 minutes

  • 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).
  3. 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).
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Lori Lange of Recipe Girl

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  • Michelle wrote:

    I was wondering if this could be made a day ahead of  time and kept in the refrigerator until time to bake it?

    • Lori Lange wrote:

      That will probably be fine.

  • Sue Mabry wrote:

    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

  • Lisa C. wrote:

    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.

    • Lori Lange wrote:

      SO glad it was such a big hit!

  • Cinnamonsmom wrote:

    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!!!

    • Lori Lange wrote:

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

  • jill wrote:

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

  • Bri Lynn wrote:

    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

    • Lori Lange wrote:

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

  • Kimberly Lewis wrote:

    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!

  • Melanie Muldary wrote:

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

    • Lori Lange wrote:

      That sounds good too!

  • Stacy | Wicked Good Kitchen wrote:

    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

  • kirsten@FarmFreshFeasts wrote:

    I love dip dinners–this looks delicious!

  • Beth wrote:

    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.

  • Bree {Skinny Mommy} wrote:

    Love at first sight!

  • Tina | My Life as a Mrs wrote:

    This looks out.of.control. good!

  • Jersey Girl Cooks wrote:

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

  • Anna @ Crunchy Creamy Sweet wrote:

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

  • Jennifer @ Peanut Butter and Peppers wrote:

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

  • Carrie @ Bakeaholic Mama wrote:

    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!

  • Lillian wrote:

    Definitely try the refrigerated sauerkraut!

    • Lori Lange wrote:

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