Quick Look at The Best Reuben Dip Recipe
- Ready In: 25 minutes
- Serves: 12
- Main Ingredients: Shredded Corned Beef, cream cheese, thousand island dressing, sauerkraut, and Swiss cheese.
- Dietary Info: gluten-free
- Best For: Reuben dip with cream cheese is a no-brainer to add to your appetizer spread, especially during the colder months when we’re all craving something warm and cheesy. We’ve served this at St. Patrick’s Day celebrations as well as for The Big Game!
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Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Corned Beef: We shredded leftover corned beef for this recipe.
- Cream Cheese: Let your cheese come to room temp to make the mixing process easier.
- Thousand Island Dressing: Store bought works, but our homemade version will provide the best flavor.
- Rye Bread: Use this for the most authentic reuben flavor, but soda bread, the classic triscuit cracker, or rye chips would work too.
How To Make Reuben Dip
Step 1 – Combine cream cheese, dressing, mayo, and sour cream in a large bowl.
Step 2 – Added shredded corned beef, sauerkraut, Swiss cheese, seasonings, and mix.
Step 3 – Add mixture to a cast iron skillet and bake.
Step 4 – Prep rye bread for dipping.
Step 5 – Remove from oven, top with remaining cheese, let melt in the oven for a few minutes and serve!
Reuben Dip FAQs & Tips
Bagel dip uses sliced corned beef, mayo, and a handful of other ingredients to make for an easy cold dip that has similar flavors to this reuben dip.
Store leftover reuben dip in an airtight container in the refrigerator for up to three days.
We used leftover corned beef that’s been slow boiled for the best flavor. Instant pot corned beef or smoked corned beef brisket would work too.
Follow steps 1-3 and store the mixture in the refrigerator. Let it come to room temp before baking.
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Ingredients
- 8 oz plain cream cheese, room temperature
- 1 cup thousand island dressing
- 1/2 cup mayo
- 1/2 cup sour cream
- 2 cups corned beef, cooked and shredded
- 2 cups swiss cheese, shredded & divided
- 3/4 cup sauerkraut
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground black pepper
- serving suggestion: toasted slices of marble rye bread, cut into thick strips
Instructions
- Prep: Preheat oven to 350 degrees F.
- Mixer: Put 8 oz plain cream cheese, 1 cup thousand island dressing, 1/2 cup mayo, and 1/2 cup sour cream in a large bowl. Use an electric hand mixer to fully combine. Another option would be to use a stand mixer with the paddle attachment.
- Combine: Add 2 cups corned beef, 1 cup of shredded cheese, 3/4 cup sauerkraut, 1/4 teaspoon onion powder, and 1/8 teaspoon ground black pepper to the bowl and mix to combine.
- Bake: Evenly spread the mixture in an 8-inch cast iron skillet. Move to the preheated oven to bake for 15-20 minutes. During the last 5 minutes of baking, sprinkle the remaining cup of shredded cheese on top to melt.
- Serve: Enjoy by dipping with toasted slices of marble rye bread or other crackers of choice!
Notes
- Gluten Free: simply serve with your favorite gluten-free bread or crackers for dipping.
- Prep Ahead of Time: option to mix everything together, spread in the skillet, cover with aluminum foil or plastic wrap and store in the fridge the night before serving. The dip may need to bake a little longer, if it goes into the oven still cold.
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