Reuben Dip Recipe

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This hot Reuben dip turns a deli classic into a warm, savory appetizer with a smooth cream cheese base and bold Reuben flavor in every scoop.

Why You'll Love Reuben Dip

I love a good Reuben sandwich, so turning those same flavors into a warm, cheesy dip with minimal effort is an easy win. This version combines chopped corned beef, Swiss cheese, cream cheese, sauerkraut, and Russian dressing for that familiar deli flavor in scoopable form. Serve it for parties or game day with bagel chips or crostini and watch it get demolished!

Ingredients You’ll Need

• Corned Beef: Gives the dip its signature savory Reuben flavor and hearty texture. This is a great recipe for using leftover corned beef from St. Patrick’s Day, but you can also pick some up from the deli counter. Ask them to slice it about ½ inch thick so it’s easy to chop into pieces that hold up well in the dip.
• Cream Cheese: Forms the creamy base of the dip and helps everything melt together smoothly, giving the dip the rich texture that makes it perfect for scooping.
• Swiss Cheese: Melts beautifully and adds the mild, nutty flavor that pairs perfectly with corned beef and sauerkraut.
• Sauerkraut: Adds the tangy bite that balances the richness of the cheeses and dressing.
• Sour Cream: Lightens the texture of the cream cheese and adds a bit more tang to the dip.
• Russian Dressing: Ties all the flavors together with a slightly sweet, tangy flavor that’s classic in Reuben-style recipes.
• Fresh Parsley: Adds a pop of color and contrast as a surface garnish.

How to Make Reuben Dip

This Reuben dip comes together quickly with just a few simple steps.

Mix the ingredients: Add the chopped corned beef, cream cheese, sauerkraut, sour cream, Russian dressing, and most of the Swiss cheese to a mixing bowl and stir until evenly combined.

Transfer to the baking dish: Spread the mixture into a baking dish and smooth the top with a spoon or spatula. Sprinkle the remaining Swiss cheese over the top so it melts into a golden, bubbly layer as the dip bakes.

Bake until hot and bubbly: Bake at 375°F for about 20–25 minutes, until the cheese is melted and the dip is heated through. Serve the dip warm with bagel chips, crostini, crackers, or sliced bread for scooping.

Recipe Tips and Variations

• Corned beef: Leftover corned beef works great here, or ask the deli to slice it about ½ inch thick so it’s easy to chop.
• Dressing: I prefer the Reuben sauce from my Reuben sandwich recipe, but Russian dressing or Thousand Island dressing works well, too.
• Cheese: I used Jarlsberg Swiss, but Gruyère or regular Swiss cheese also works. If using sliced Swiss, chop it into small pieces so it melts more easily.
• Flavor boost: Stir in a little prepared horseradish for extra kick, and serve with refrigerator dill pickles, or chop the pickles and mix them into the dip.
• Air fryer option: Cook the reuben dip at 350°F for about 15 minutes, or until hot and bubbly with melted cheese on top.
• Crockpot option: Add the ingredients to a slow cooker and cook on HIGH for 1 hour or LOW for 3 to 4 hours, stirring as needed.

Make-ahead instructions

To make ahead, mix the Reuben dip ingredients up to a few days in advance and refrigerate in an airtight container without baking. When you're ready to serve, transfer the dip to an oven-safe dish and bake as directed, adding a few extra minutes if needed to heat it through from cold.

Favorite Dip Recipes

• Baked Spinach Artichoke Dip
• Baked Jalapeno Popper Dip
• Mexican Layer Dip (7 Layer Dip)
• French Onion Dip with Greek Yogurt
• Hot Crab Dip Recipe

📖 Recipe