Reuben Dip is like a deconstructed Reuben sandwich, all magnificently reborn into a baked ooey gooey, cheesy dip. You’ll love this hot appetizer recipe!
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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.
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 is like a deconstructed Reuben sandwich, all magnificently reborn into a baked ooey-gooey, cheesy dip!
- 1 lb. diced corned beef
- 8 oz. shredded swiss cheese
- 1 (14-oz.) can sauerkraut, drained very well (place in strainer & press out liquid)
- 3/4 c. mayonnaise
- 1/4 c. Thousand Island dressing
- kosher salt, if desired (I don't usually add any salt.)
- freshly ground black pepper
- Preheat oven to 400° F.
- In a large bowl, stir all ingredients together with a spatula. Transfer mixture to a serving dish that can be placed in the oven (a large pie pan works great!). Bake for about 20 to 30 minutes, or until dip is bubbling and nicely browned.
- Serve with your favorite sturdy crackers. Rye crackers and bagel chips are tasty with this.
This recipe makes a good amount of dip. If you want, split the dip in half between 2 pie pans. When baking them separately, and the dip is more spread out, there’s more surface area of cheese that gets browned. This method creates more of that gooey browned cheese texture on top. Yum!
Adapted slightly from my friend Meghan Kell's recipe box, originally from her friend "Biz, The Appetizer Queen".
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 62mgSodium: 646mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 12g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
(This post was previously published March 2011. Photographs and some of the text were updated February 2018.)
This might be a silly question, but is the corned beef used in this recipe pre-cooked?
Not silly at all, Julie! Yes, it is pre-cooked. Look for it in the deli section.
A friend of mine just pinned this on Pinterest and tweeted the link http://pinterest.com/pin/96616354475773364/ .
I’m seriously thinking of trying this for the Super Bowl tomorrow night.
ps. Suddenly, I’m beginning to get what Pinterest is all about. :)
Yes, Pinterest is pretty neat. And very addictive!! If you like reubens, I’m pretty sure you’ll like this dip – enjoy!
I was used that my husband would usually cook for us, but now that he’r far due to his work I’ve learned a lot and even love to learn more. I like “dip n’ fry” thing which is also my kid’s favorite. It’s easy to cook and won’t require much of your time to stay in the kitchen for long. They say that flaky and greasy foods were not healthy but I guess it’s not. I make sure that the cooking oil I use to fry is pure and filled with omega 3 which is a good thing for the heart.
crafted a fantastic. It’s not advice content friend, and this sort of.
You inspired me to make my own Reuben dip. I featured it on my site today. Happy St. Patrick’s Day!
How perfect to put this in dip form! I love reubens, and I can only imagine how wonderful this is.
Wonderful to hear from you, Shaina! :)
I have never heard of Reuben’s turned into a dip. OMG – I think I am going to have to try this very very soon!
I’d love to know what you think, Kristen!
I grew up with sauerkraut, too… I love it, but have trouble convincing my hubby to eat it. I bet he’d devour this dip, though!
There seems to be a common theme here, with husbands not liking sauerkraut…??? :)
Oh my gosh this look absolutely fabulous! I am definitely going to be making this in the near future. Yum!
Wonderful! Thanks, Tracy.
I think I’m going to sneak this into my recipe arsenal. Even though my hubs is not a fan of sauerkraut, I love it. Maybe used in a new way will change his mind.
I’ll let you know how it goes!
My husband won’t eat kraut, EXCEPT for this recipe. I say, give it a shot, Kristin!
My husband’s family is Norweigan, but sauercraut is one dish he was never able to embrace!! (I like it though!!)
We were at the horse races in Hot Springs (arkansas) the other day, and their signature sandwich there is the Reuben. My husband kept looking around and asking me, “why would ANYONE eat that?! WHY?!” He just doesn’t see the appeal.
I think this dip looks fabulous!! I need to find someone to eat it with me so I can make it.
I know EXACTLY the tone of voice and the look on your husband’s face…I’ve seen it many times when sauerkraut is mentioned! But this really is good – I do hope you find someone to indulge in it with!
Wow….that sounds REALLY good! I love your idea of using the pumpernickel crisps, too!
Thanks much, Bridget!
I love reading the story behind this… I have many German and Norwegian relatives, and I think they would all enjoy it! :)
P.S. Love that your mom reads your blog.. that is SO cute! :) How can I get my mom too??? hehe
Well, pass the kraut, Amanda!! (And, yes, Mom is one of my biggest fans…) :)
Oh, I want some of this right now! Sounds delicious, and perfect for my German family/neighborhood. No wintertime get-together is without sausage & sauerkraut!
Thatta girl, Carol!! :)
OH my, I don’t know if I could be alone with that dip! Amazing. Simply Amazing!
It is pretty amazing, Leah!
Looks great!!! I have to admit I’ve never tried sauerkraut (although I studied it at length when doing my A levels at school!) so I think I’ll seek some out and try it for myself.
Thanks, Harriet – please let me know what you think!
OH my – what a great alternative to a reuben sandwich for Gluten Free peeps!Blessings!
Thanks, Liberty – great to hear from you!
I adore sauerkraut. Just this morning I was thinking about how long it has been since I’ve had a good reuben and then I come across your gorgeous photographs and yummy recipe!
LOVE. Thanks for sharing!
It is just so much fun to share eachother’s recipes. Thanks for stopping by, Rachel!
Oh my! I love sauerkraut and LOVE reuben sandwiches, this is on my to do list. It looks so tasty :)
Thanks – hope you like it!
Just remembering how I couldn’t leave this alone when you made it. Yum!
Hi Mom! xoxo