This baked Reuben Dip recipe creates an ooey, gooey, super cheesy dip that has all the flavors of a Reuben sandwich. It’s a favorite appetizer recipe that’s gorgeously creamy and tangy, and loaded with chopped corned beef!
Growing up, sauerkraut made a somewhat regular appearance at our kitchen table.
I come from a long line of Germans, and this soured cabbage is a well known food staple of my heritage. Mom kept our house stocked, fermenting her own cabbage in a four-gallon crock in the basement, just like her mom and grandma taught her.
And my biggest takeaway from growing up with sauerkraut is my appreciation of a hot and cheesy Reuben sandwich. Mom and Dad taught me well.
My friend Meghan introduced this hot reuben dip to me. She’s Irish through and through, where corned beef and cabbage are commonplace on their family’s table. Many years ago, Meghan brought this dip into the office in the days leading up to St. Patrick’s Day. It’s been a favorite March recipe for me ever since, one of the very best corned beef recipes!
Meghan’s Reuben Dip is a fun riff on that Reuben sandwich that I love. I hope it becomes a March tradition for you, too!
My dad also recalls growing up with fresh sauerkraut. As a kid, he would help to bring in the cabbages from the fall garden, and then help prepare them for sauerkraut.
And when my dad would visit his grandparents (my Great Grandpa & Grandma Braun), he was often asked to fetch some fresh sauerkraut from their huge Red Wing crock in the basement.
The crock featured a circular board cover, sized to just fit the inside of the crock, with a small hole cut into it for an easy finger pull. A heavy stone rested on the board, pressing the fermenting cabbage down into the brine.
Armed with a bowl and a large tined meat fork, Dad would scoop out some fresh sauerkraut for his grandma to warm up with their next meal. That menu probably consisted of some kind of sausage or smoked meat, fresh from the farm’s fall butchering.
Sauerkraut is a key ingredient in this Reuben Dip
I know that sauerkraut can be a love/hate thing. Its distinctive strong flavor just doesn’t sit well with many people.
But I remember my own fondness for sauerkraut growing stronger with each Reuben sandwich I ate as a kid. Dad & Mom were big on their Reubens, and after a few snitchful bites of theirs, I started to want my own. I’m pretty sure that’s when I also discovered how wonderful Thousand Island dressing can be. Ha!
Baked Reuben Dip is like a deconstructed Reuben sandwich
This hot Reuben dip is a handsome one. It’s like a deconstructed Reuben sandwich, all magnificently reborn into a baked ooey gooey, cheesy dip.
It’s creamy and tangy with Thousand Island dressing, and loaded with chopped corned beef, sauerkraut, and Swiss cheese. Pretty darn irresistible, if you ask me.
My very German parents gave this reuben dip a hearty thumbs-up. And my very Norwegian husband, who is not a fan of sauerkraut, has even been seen taking seconds. And thirds. That right there is a huge testimony to this dip’s goodness!
Like this reuben dip recipe? Pin it!
Here are a few more appetizer recipes you might like:
- Banh Mi Meatballs
- Dill Pickle Dip
- Layered Creamy Chili Shrimp Dip
- Slow Cooker Hot Crab Dip from add a pinch
- Slow Cooker Beef Queso Dip from Spicy Southern Kitchen
- Strawberry Goat Cheese Guacamole from Two Peas & Their Pod
Reuben Dip
Ingredients
- 1 pound thinly sliced corned beef, diced
- 8 ounces shredded Swiss cheese
- 1 can (14 ounces) sauerkraut, drained very well – place in strainer & press out liquid
- ¾ cup good quality mayonnaise
- ¼ cup Thousand Island dressing
- ½ teaspoon freshly ground black pepper, plus a bit more for over the top
- ¼ cup sliced green onion
Instructions
- Preheat oven to 400°F.
- In a large bowl, stir together corned beef, Swiss cheese, sauerkraut, mayonnaise, Thousand Island dressing, and black pepper.
- Transfer mixture to a wide, oven-safe serving dish (a 10" pie pan works great!) and spread into an even layer. Sprinkle a little bit of freshly ground black pepper over the top.
- Bake for 25 to 30 minutes, or until dip is bubbling and nicely browned.
- Remove from oven and let rest 5 minutes, then sprinkle with sliced green onion. Serve hot – with rye crackers, bagel chips, or your favorite sturdy crackers.
Notes
Nutrition Information:
(This post was previously published March 2011. Photographs and some of the text were updated February 2018.)
Can this be made behead and stored in the fridge? If so should I hold off on adding the mayo and till 1000 island dressing till tomorrow right before I bake it??
I made this for our annual St. Patties Day party literally days pre-covid. This year we are finally getting back together and this was a request.
I love to hear this, Chris – thank you!
This Reuben dip is yummilicious!!! We are huge fans of Reuben sandwiches so I just Had To make this dip! My whole family loved it! We agree, it is “pretty darn irresistible”! I found your recipe last year and it is a favorite in our house. Making it again today for College Football Day! Thank you for sharing your recipes with us!!
Do you have a good homemade thousand island dressing recipe?
What type corned beef. If I buy a roast, do I cook it first? Please reply. Fresh corned beef or kind in jar..?….?.?
Hi Carolyn – I just buy sliced corned beef from the deli.
Can you make this ahead of time?
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This looks great. Have you ever tried freezing it?