Hot Reuben Dip is a party-friendly rendition of the classic corned beef, Swiss cheese, and sauerkraut sandwich. It’s cheesy, savory, and decadent atop rye bread toasts. Whether you whip it up for game day, game night, or your next cocktail party, it’s sure to impress!
I ate my first Reuben sandwich pretty late in life, but it was extraordinary. I had never really been a corned beef kinda girl. Nevertheless, somehow the combination of corned beef, sauerkraut, Thousand Island or Russian dressing, and Swiss cheese smothered between crisp rye bread is exceptional. I’m officially a fan.
I’m also a fan of making my own sauerkraut because it’s crazy easy to do. It also tastes way better than store-bought. Mine is less mushy and still retains a bit of crunch, which is how I prefer it. Yes, it takes a few days to ferment, but if you love kraut on your hot dogs, Reubens, etc I definitely recommend making it yourself at least once! You’ll be shocked at its ease and superior quality.
How to make Reuben dip
Hot Reuben dip combines all of the flavors of a classic Reuben in a spoonable, spreadable mixture that makes it easy for snacking atop rye toasts. It’s also crazy easy to make! Grab a mixing bowl and stir together shredded Swiss and cream cheeses, and mayonnaise. Then add drained sauerkraut, chopped corned beef, minced dill pickles, Heinz chili sauce or ketchup, caraway seeds, and black pepper.
The mayonnaise, Heinz chili sauce, and pickles make up the Thousand Island dressing portion of the dip. Mix everything together until all the ingredients are fully incorporated and homogeneous.
Next, transfer this glorious mixture of cheesy, corned beefy goodness into a baking dish. Pick something pretty if you can since the dip is going to be served right in same dish. If you aren’t baking immediately, you can refrigerate the prepared dip for up to 2 days before baking. Who doesn’t love delicious make-ahead options for entertaining?
When you’re ready to bake, just preheat your oven and pop it in there until golden and bubbly! It will take about 25 to 30 minutes. Meanwhile, slice and toast some cocktail rye bread or regular rye bread if you can’t find the cocktail size. I couldn’t find cocktail rye bread at my local supermarket, so I opted to purchase regular rye bread and slice it into thirds before toasting in the toaster oven. This yielded pieces that were approximately the same size as cocktail rye bread (give or take).
I challenge any Reuben aficionado to try this dip without falling head over heels. Crack open a beer and kick up your feet. This is pure comfort. In a world with a million different options for dips, this hot Reuben dip is truly one of my favorites!
Other recipes you may like
- Chile con Queso
- Buffalo Chicken Dip
- Nacho Cheese Sauce
- Kashke Bademjan (Persian Eggplant Dip)
- Spicy Red Lentil Dip
- Fries Quatro Queso Dos Fritos
What are your go-to favorite party dips? Do you prefer hot dips or cold ones? Let me know in the comments below! And don’t forget to rate this recipe if you’ve tried it. Thanks!
Hot Reuben Dip
- 8 ounces (225 g) Jarlsberg or Swiss cheese shredded
- 4 ounces (115 g) cream cheese at room temperature
- 1/2 cup mayonnaise
- 1 cup (150 g) drained sauerkraut
- 4 ounces (115 g) corned beef chopped
- 1/4 cup (40 g) minced dill pickles
- 1 tablespoon Heinz chili sauce or ketchup
- 1 teaspoon caraway seeds lightly crushed in a mortar with a pestle or in a spice grinder
- 1/4 teaspoon freshly ground black pepper
- Cocktail rye bread sliced and toasted, for serving
- Preheat the oven to 350 degrees F.
- Beat together the shredded cheese, cream cheese, and mayonnaise in a medium bowl. Stir in the sauerkraut, corned beef, pickles, chili sauce, caraway seeds, and pepper until well combined.
- Spread the mixture in an attractive shallow baking dish. (At this point, the dip can be baked immediately or cover and refrigerate for up to 2 days before baking.) Bake until bubbly and lightly browned on top, 25 to 30 minutes. Serve the dip hot with the rye toasts.
Notes & Nutrition
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