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Think of this hot Reuben dip as a love letter to the classic Reuben sandwich. It’s rich, tangy, loaded with corned beef and sauerkraut, and the perfect way to turn St. Patrick’s Day leftovers into something everyone fights over.
Why This Is Worth Every Scoop
- Deli Flavors: It tastes just like a classic Reuben sandwich, with corned beef, Swiss, creamy richness, and just enough tang, all in scoopable form.
- Leftover Hero: Perfect way to use up leftover corned beef after St. Patrick’s Day, turning it into a warm, shareable appetizer.
- Fan Favorite: If you have sauerkraut fans in your house, you have to make this dip!
Hot Reuben Dip Ingredients
- Corned Beef: You can use deli meat, leftover corned beef, or pastrami.
- Sauerkaut Tips: Drain the sauerkraut well and rinse if you like a milder flavor. Make sure to pat dry to prevent too much liquid in the dip.
- Sour Cream Swaps: You can use Mayonnaise instead of sour cream. Swap thousand island for Russian dressing.
How to Make Hot Reuben Dip
This corned beef dip is the perfect appetizer for anyone who loves sauerkraut and bold Reuben flavor! Eat it with toasted rye bread, rye chips, or rye crackers!
- Prep: Preheat the oven to 400°F, then lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray. In a large bowl, add softened cream cheese, sour cream, and Thousand Island dressing. Beat with a hand mixer until smooth.
- Add: Add chopped corned beef, shredded Swiss cheese, sauerkraut, and black pepper.
- Combine: Stir everything together until evenly combined.
- Bake: Spread into the prepared dish, and bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.
Hot Reuben Dip Slow Cooker Instructions
- Add: Add all ingredients to the crockpot. and
- Combine: Stir to combine.
- Cook: Cook on HIGH for 1 ½ – 2 hours or LOW for 3-4 hours.
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- ▢ 1 (8-ounce) package softened cream cheese
- ▢ ½ cup sour cream
- ▢ ⅓ cup thousand island dressing or Russian dressing
- ▢ 8 ounces chopped corned beef or pastrami
- ▢ 1 ½ cups shredded Swiss cheese
- ▢ ¾ cup sauerkraut rinsed, drained, and patted dry
- ▢ ½ teaspoon black pepper
Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray.
In a large bowl, add 1 (8-ounce) package softened cream cheese, ½ cup sour cream, and ⅓ cup thousand island dressing, and beat with a hand mixer until smooth.
Add 8 ounces chopped corned beef, 1 ½ cups shredded Swiss cheese, ¾ cup sauerkraut, and ½ teaspoon black pepper. Stir everything together until evenly combined.
Spread into the prepared dish. Bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.
Calories: 204kcalCarbohydrates: 3gProtein: 8gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 49mgSodium: 443mgPotassium: 126mgFiber: 0.3gSugar: 2gVitamin A: 442IUVitamin C: 6mgCalcium: 154mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Ways To Use Corned Beef
If you’re looking for more ways to use up corned beef, I’ve got you covered!
About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
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