Dip into one of your deli favorites!
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.
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
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Reuben Dip
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
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Nutrition Information:
Nutrition 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.
Laurab says
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!
Corey says
Laura, I’m sure you are going to love this one!
Minnie@thelady8home says
That dip looks divine. Amazing yummy!!!
Corey says
Thanks Minnie!
Ilona @ Ilona's Passion says
This dip is amazing! I would like to try it, it looks so good:)
telephonelady says
tried this tonight was a BIG HIT a keeper for sure. Thanks Corey.
Corey says
Yay!!! I am so glad you love it 🙂
Rachel says
This looks awesome! I’d serve it with toasted Rye bread cut into strips or triangles. Definitely making this soon
Darlene says
Second time making this!! So yummy! Thank you for sharing. I could seriously eat this with a spoon!
Darlene says
I have made this twice now and it is so yummy!!! I could seriously eat this with a spoon. Thank you for sharing this!
Judy says
Has anyone made this in a crockpot?
Susan says
I love Ruben sandwiches so I know that I would love this! Got to try this soon!