Love a good Reuben sandwich but hate that it’s a two-hand, napkin-required commitment? This dip fixes that problem completely. Same corned beef, sauerkraut, and Swiss flavor, minus the mess.
Servings: 8 | Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: about 40 minutes
Why This Dip Works So Well
I’ve been making this dip for over a decade now, and it still disappears at every party I bring it to. Have you ever watched adults fight over the last scoop of dip? It’s a real thing, and this recipe causes it. IMO, that’s the best compliment a party food can get.
What You’ll Need: Ingredients
Here’s your shopping list for a dip that comfortably feeds eight as an appetizer.
- Cream cheese, softened – 8 ounces
- Sour cream – 1/2 cup
- Mayonnaise – 1/4 cup
- Ketchup – 2 tablespoons
- Sweet pickle relish – 1 tablespoon
- Corned beef, chopped or shredded – 8 ounces
- Sauerkraut, squeezed dry – 1 cup
- Swiss cheese, shredded, divided – 1 1/2 cups
- Worcestershire sauce – 1 teaspoon
- Black pepper – 1/4 teaspoon
Grab corned beef from the deli counter if you can. It’s tender, flavorful, and mixes into the dip way better than anything from a can.
The One Ingredient You Cannot Skip Prepping
Sauerkraut is the single biggest reason Reuben dip goes wrong. Skip drying it out properly, and you’ll end up with a watery, sad dip instead of something thick and scoopable. This step takes thirty extra seconds and saves the whole recipe.
Grab a handful of sauerkraut and squeeze it hard over the sink, wringing out as much liquid as possible. Repeat with the rest until it feels mostly dry. This one move genuinely makes or breaks the entire dip.
Getting Your Ingredients Ready
Let your cream cheese sit out for 30-40 minutes before starting. Cold cream cheese refuses to blend smoothly and leaves lumpy streaks throughout the dip. Softened cream cheese, on the other hand, mixes into everything effortlessly.
While that softens, chop your corned beef into small pieces rather than big chunks. Smaller pieces distribute evenly through the dip, so every single bite gets that classic Reuben flavor instead of some bites missing out entirely.
Step-By-Step: How To Make Reuben Dip
Ready to put this together? Here’s exactly how it comes together from start to finish.
Step 1: Preheat And Prep Your Dish
Preheat your oven to 350°F before doing anything else. Grab a wide, shallow baking dish rather than a deep bowl, aiming for a spread about 3/4 to 1 inch thick. A shallow dish lets more surface area get hot and bubbly instead of steaming in the middle.
Step 2: Build The Creamy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, ketchup, and sweet pickle relish. Stir until completely smooth with no lumps remaining. This base is basically Thousand Island dressing in disguise, which is exactly the Reuben flavor you’re chasing here.
Step 3: Fold In The Good Stuff
Add the chopped corned beef, well-squeezed sauerkraut, one cup of the Swiss cheese, Worcestershire sauce, and black pepper into the bowl. Fold everything together gently until evenly distributed throughout the creamy base. Don’t overmix, just enough to combine everything nicely.
Step 4: Spread And Top
Transfer the mixture into your prepared baking dish, spreading it into an even layer with a spatula. Sprinkle the remaining half cup of Swiss cheese evenly across the top. This top layer is what gives you that gorgeous melted, golden finish everyone reaches for first.
Step 5: Bake Until Hot And Bubbly
Slide the dish into the oven and bake for 20 to 25 minutes, until the edges look hot and bubbly and the cheese on top has fully melted. Resist the urge to overbake it. Overbaked dip can turn oily on top since the cream breaks down under too much heat.
Step 6: Broil For Color (Optional)
Want a deeper golden top? Switch your oven to broil for about one minute at the very end. Stay close by and watch it the entire time, because broiled cheese goes from perfect to burnt in seconds flat.
Step 7: Let It Rest Before Serving
Pull the dip out and let it sit for five minutes before diving in. It thickens slightly as it cools, which actually makes scooping easier and keeps it from sliding right off your chip. Patience pays off here, promise.
Best Ways To Dip It
This dip pairs with a surprisingly wide range of dippers, depending on your mood. Here are my go-to options.
Classic and hearty options:
- Rye bread slices or rye crackers, for that authentic Reuben flavor pairing
- Buttery crackers or toasted baguette slices, for something sturdy
Lighter and crunchy options:
- Thick potato chips or pretzel chips
- Cucumber slices, bell pepper strips, or celery sticks
Gluten-free options:
- Fresh vegetables of any kind
- Gluten-free flatbread crackers or bread crisps
- Tortilla chips, though always double-check the package
Storing, Reheating, And A Freezing Warning
Leftover dip keeps well in an airtight container in the fridge for three to four days. It’s genuinely just as good the next day, if not better once the flavors settle.
Reheat individual portions in the microwave using 30-40 second bursts, stirring between each one. For a bigger batch, warm it in an oven-safe dish at 350°F just until heated through, then stir before serving. Skip freezing this one entirely: cream cheese doesn’t hold up well frozen, and you’ll end up with a grainy, broken texture instead of that smooth, creamy dip you started with.
Want to prep ahead for a party? Mix everything and spread it into the baking dish, then cover and refrigerate up to a day in advance. Bake straight from the fridge for 20-25 minutes when you’re ready to serve.
Frequently Asked Questions
Can I make Reuben dip in a slow cooker? Yes, combine all the ingredients in your slow cooker and heat on low for about two hours, stirring occasionally. It won’t develop the same golden top as the oven method, but the flavor stays just as good.
How do I keep the dip from turning watery? Squeeze the sauerkraut thoroughly before mixing, no shortcuts here. A shallow baking dish also helps excess moisture evaporate instead of pooling at the bottom.
Is this dip gluten free? The dip itself is naturally gluten free as written. Just make sure whatever you’re dipping into it, like crackers or bread, matches your dietary needs.
Can I swap the corned beef for something else? Pastrami works as a tasty substitute if that’s what you have on hand. The flavor shifts slightly but stays firmly in Reuben territory.
What’s the best way to reheat leftovers? The microwave works great for small portions when you reheat it slowly in short bursts. For larger amounts, the oven at 350°F heats things through more evenly without drying it out.
Final Thoughts
Reuben dip takes everything great about the sandwich version and turns it into the easiest party appetizer you’ll make all year. Squeeze that sauerkraut well, don’t overbake it, and you’ve basically guaranteed an empty dish by the end of the night.
Make this for your next get-together, and just accept now that you’ll be asked for the recipe before everyone leaves.
Reuben Dip
Ingredients
Method
- Preheat your oven to 350°F and prepare a shallow baking dish.
- In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, ketchup, and sweet pickle relish. Mix until smooth.
- Gently fold in chopped corned beef, well-squeezed sauerkraut, one cup of Swiss cheese, Worcestershire sauce, and black pepper until evenly distributed.
- Spread the mixture into the prepared baking dish and top with the remaining Swiss cheese.
- Bake for 20 to 25 minutes until bubbly and golden on top.
- For a deeper color, broil for about one minute at the end, keeping a close watch.
- Let the dip rest for five minutes before serving to thicken.
