Reuben Dip
The Reuben sandwich is a real American melting pot. You start with corned beef, that classic Irish dish…add Swiss cheese, German sauerkraut, and Russian dressing…and serve it all up on some nice Jewish rye. A beautiful combo of flavors.
If this deli sandwich is one of your favorites, then boy do I have a treat for you! This Reuben Dip is a twist on the classic Reuben sandwich. Instead of piling meat, cheese, and dressing onto the bread, you load it all up together into a casserole and bake it to a gooey perfection. And while you’re at it, stir in some mayo and cream cheese to make it extra rich. Forget “less is more.” If you ask me, more is more.
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Once it’s done, you can serve it up with pumpernickel bread in the traditional way, or pair it with veggies or crackers for a more modern twist.
PS…. this is THE BEST use of any Crockpot Corned Beef you might have chillin’ in the fridge 🙂
How to make Reuben Dip
- 4 oz. Cream Cheese, softened
- 1/2 cup Thousand Island Dressing
- 1/4 lb. cooked corned beef (leftovers or deli) , chopped, about 1 cup
- 1/2 cup well-drained sauerkraut
- 1 and 1/2 cup shredded Swiss cheese, divided
- Optional garnish – 1 Tablespoon fresh parsley
- Heat oven to 350 degrees F. Mix together cream cheese and dressing in medium bowl until well combined and creamy. I found it easiest to use a stand mixer. Next add in corned beef, sauerkraut and 1 cup of Swiss cheese.
- Spread mixture into a 9-inch pie plate or a 9-inch shallow baking dish. Sprinkle the remaining 1/2 cup of cheese on top and bake for 20 minutes.
- Serve warm with pumpernickel bread in the traditional way, or pair it with veggies or crackers!
YUMMMMMMMM
Here are some more recipes we love!
- Loaded Crack Dip Recipe
- Cookie Dough Dip
- Instant Pot Corned Beef and Cabbage
- Crockpot Corned Beef and Cabbage
Reuben Dip
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Ingredients
- 4 oz. Cream Cheese softened
- 1/2 cup Thousand Island Dressing
- 1/4 lb. cooked corned beef leftovers or deli , chopped, about 1 cup
- 1/2 cup well-drained sauerkraut
- 1 and 1/2 cup shredded Swiss cheese divided
- Optional garnish - 1 Tablespoon fresh parsley
Instructions
- Heat oven to 350 degrees F. Mix together cream cheese and dressing in medium bowl until well combined and creamy. I found it easiest to use a stand mixer. Next add in corned beef, sauerkraut and 1 cup of Swiss cheese.
- Spread mixture into a 9-inch pie plate or a 9-inch shallow baking dish. Sprinkle the remaining 1/2 cup of cheese on top and bake for 20 minutes.
- Serve warm with pumpernickel bread in the traditional way, or pair it with veggies or crackers!
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Nothing is better than a Ruben sandwich…. but this may rank up there…. Looks like another great Corey recipe! Can’t wait to try it for next get-together appetizer!
Laura, I’m sure you are going to love this one!
That dip looks divine. Amazing yummy!!!
Thanks Minnie!
This dip is amazing! I would like to try it, it looks so good:)
tried this tonight was a BIG HIT a keeper for sure. Thanks Corey.
Yay!!! I am so glad you love it 🙂
This looks awesome! I’d serve it with toasted Rye bread cut into strips or triangles. Definitely making this soon
Second time making this!! So yummy! Thank you for sharing. I could seriously eat this with a spoon!
I have made this twice now and it is so yummy!!! I could seriously eat this with a spoon. Thank you for sharing this!
Has anyone made this in a crockpot?
I love Ruben sandwiches so I know that I would love this! Got to try this soon!