This Hot Reuben Dip is everything you love about a classic deli Reuben sandwich—turned into a warm, cheesy, crowd-pleasing appetizer. With melty Swiss, tangy sauerkraut, and chopped corned beef baked into a creamy dip, it’s perfect for St. Patrick’s Day, game day, or anytime you want an easy, comforting dish to share.
Why this is my go-to Reuben dip recipe
There are a lot of Reuben dips out there—but this one nails it. I’ve tested the balance so you get the full flavor of a Reuben without it being too heavy, too greasy, or too gloopy (yep, some dips just go off the rails).
Here’s why this one always disappears first:
- It’s got just the right ratio of creamy to cheesy. The sour cream and cream cheese give it richness, but not too much.
- You actually taste the Reuben. Corned beef, sauerkraut, Swiss cheese—it’s all in there, and nothing gets lost.
- It bakes up golden and bubbly. No mushy mess—just warm, toasty perfection.
If you love Reubens and need a crowd-pleasing appetizer, this is the recipe to make!
Printable recipe
Hot Reuben Dip
Ingredients
- 8 ounces cream cheese (softened)
- ½ cup sour cream
- ½ cup Thousand Island dressing
- 2 cups shredded Swiss cheese (divided)
- 1 ½ cups chopped corned beef
- 1 cup sauerkraut (drained and squeezed dry)
- 1 teaspoon caraway seeds (optional, for authentic Reuben flavor)
- Finely chopped fresh parsley (for garnish)
Instructions
- Prep: Heat oven to 425°F. Grease a small baking dish or skillet.
- Mix base: In a large bowl, combine softened cream cheese, sour cream, and Thousand Island dressing until smooth.8 ounces cream cheese, ½ cup sour cream, ½ cup Thousand Island dressing
- Add fillings: Stir in 1 ½ cups of the shredded Swiss cheese, chopped corned beef, sauerkraut, and caraway seeds (if using) until well mixed.2 cups shredded Swiss cheese, 1 ½ cups chopped corned beef, 1 cup sauerkraut, 1 teaspoon caraway seeds
- Assemble dip: Spread mixture in prepared dish. Sprinkle the remaining ½ cup of Swiss cheese over the top.2 cups shredded Swiss cheese
- Bake: Bake for 15-20 minutes, or until the dip is bubbly and the cheese is melted and golden.
- Garnish and serve: Remove from the oven, garnish with chopped fresh parsley, and serve hot with rye bread pieces or crackers.Finely chopped fresh parsley
My top tips for ridiculously good Reuben dip
- Squeeze the kraut dry. Like, really dry. I press mine between layers of paper towel until it’s just barely damp. If you skip this step, the dip can get watery—especially around the edges.
- Chop the corned beef small. You don’t want big slices in a hot dip. Tiny bits = better scoopability and a more even bite.
- Shred your own Swiss. Pre-shredded works if you’re in a rush, but freshly shredded Swiss melts so much better—and has more flavor.
The ingredients that make this dip sing
This dip is made from simple fridge and deli staples—but a few ingredients really deserve a mention. And don’t forget to buy a block of cheese so you can shred it yourself if you have the time – it’s best for creamy meltiness!
- Cream cheese: Let it soften first so it blends smoothly with the sour cream and dressing. You want a creamy, scoopable base—not lumps.
- Corned beef: I chop up thin-sliced deli corned beef, but leftover homemade works beautifully too. Just dice it small so it mixes well.
- Sauerkraut: I know I already said this, but it bears repeating: drain and squeeze it dry. It’s key to keeping the texture right.
- Don’t skip the caraway (unless you absolutely have to). Just one teaspoon gives the whole dip that unmistakable Reuben-on-rye flavor. It’s subtle but makes all the difference.
But what if I don’t like sauerkraut?
You can try finely chopped coleslaw or just leave it out—though it won’t taste like a classic Reuben without it.
Make it a Reuben party: how to serve
- With rye bread or pumpernickel slices: Toasted or fresh, cut into little triangles or chunks for dipping.
- Crackers: Buttery or multigrain work best.
- Veggies: Carrot sticks, cucumber rounds, and celery sticks all work well for a low-carb option!
Reuben Dip FAQs
Yes! Mix everything and store it (covered) in the fridge up to 24 hours ahead. Let it sit at room temp while the oven heats, then bake as directed.
Yes! Store any leftover dip in an airtight container in the fridge for up to 3 days. To reheat, scoop what you need into an oven-safe dish and warm at 350°F until hot and bubbly again—or just microwave individual portions if you’re in a hurry. It still tastes great the next day (or even the day after that).
Pro tip: If the dip thickens too much after chilling, stir in a spoonful of sour cream or dressing before reheating to loosen it up.
💬 Did you try my recipe?
I’d love to hear how your Reuben Dip turned out! Leave a comment and a star rating below if you made it—your feedback helps others and seriously makes my day.
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This Hot Reuben Dip is cheesy, tangy, and completely addictive—pin it now so you’ve got it ready for your next party, potluck, or St. Patrick’s Day celebration.
Julia Aubrey says
I love your format. Printable card on top or bottom – no preference. The guidance you provide is exceptional. Thank you so much
Nora says
Thank you Julia, I very much appreciate your kind words!