Creamy Reuben Dip Recipe with Corned Beef and Sauerkraut

If you love Reuben sandwiches, this baked Reuben dip is a must-try. It brings together tender corned beef, cream cheese, Russian-style dressing, sauerkraut, horseradish, and plenty of Swiss cheese for a creamy, tangy, and cheesy appetizer. Serve it in a pumpernickel or rye bread bowl with toasted bread dippers or alongside your favorite crackers.

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Why You’ll Love Reuben Dip

This baked Reuben dip captures all the flavors of a classic Reuben sandwich in a shareable, oven-warmed appetizer. It’s creamy from the cream cheese and Swiss, tangy from sauerkraut and Russian-style dressing, and savory thanks to corned beef and Worcestershire sauce. A touch of prepared horseradish adds a gentle zip without overpowering the dish.

It’s quick to assemble in one bowl, requires no mixer if the cream cheese is softened, and works well for game day, parties, St. Patrick’s Day leftovers, or any gathering that benefits from a bold, crowd-pleasing dip.

Ingredients

• 8 ounces brick-style cream cheese, softened.
• 1/2 cup Russian-style dressing. (Thousand Island can be used as a milder substitute.)
• 3/4 to 1 cup sauerkraut, well drained and squeezed dry; roughly chopped if strands are long.
• 1 tablespoon prepared refrigerated horseradish, drained (adjust to taste if your dressing already contains horseradish).
• 1 teaspoon Worcestershire sauce.
• 1 cup shredded Swiss cheese (about 4 ounces). For the best melt, shred from a block.
• 1/2 pound cooked corned beef, trimmed of excess fat and chopped or shredded into ~1/4-inch pieces.
• Kosher salt, to taste.
• Chopped parsley or snipped chives, for garnish.
• Crackers, bagel chips, or pretzel chips, for serving.
• Optional for a Bread Bowl and Dippers: one 9-inch pumpernickel or rye boule; 1/4 cup unsalted butter, melted; 1 teaspoon garlic powder; kosher or sea salt for sprinkling.

How to Make Reuben Dip

Assembly is simple and fast. In a mixing bowl, stir together the softened cream cheese, Russian-style dressing, well-drained sauerkraut, prepared horseradish, and Worcestershire sauce until smooth and evenly combined. If your cream cheese is properly softened, a wooden spoon or rubber spatula works fine; an electric hand mixer speeds the process but isn’t required.

Fold in the shredded Swiss cheese and chopped corned beef until distributed throughout the mixture. Taste and season with kosher salt as needed.

Making a Bread Bowl (Optional)

Serving the dip in a hollowed-out boule makes for a beautiful presentation and gives you ready-to-toast dippers. Slice about 1 inch off the top of the boule and remove the interior bread, leaving a 1/2 to 3/4-inch border to hold the dip. Reserve the removed bread and cut it into 1–1/2-inch cubes to toast as dippers.

If you don’t want to use a bread bowl, you can transfer the dip to a small baking dish or cast-iron skillet for baking.

Baking the Dip in a Bread Bowl

Preheat the oven to 375°F (190°C). Place the filled bread bowl on a rimmed baking sheet lined with parchment or foil for easy cleanup. Spoon the dip into the hollowed boule, pressing into the corners. Bake 25–30 minutes, until the dip is hot throughout and the edges of the bread are crisp.

To toast the bread dippers, mix 1/4 cup melted unsalted butter with 1 teaspoon garlic powder, brush the cubes lightly, sprinkle with a pinch of salt, and add them to the baking sheet during the last 8–10 minutes of baking until golden and crisp.

Baking the Dip in a Pan

If you bake the dip in a small baking dish, reduce the oven temperature to 350°F (175°C). Lightly coat a 1‑quart baking dish, gratin dish, or cast iron skillet with cooking spray and spread the dip in an even layer. Bake 15–25 minutes depending on the pan—start checking at 15 minutes. The dip should be warmed through and bubbly around the edges; avoid overcooking to prevent oil separation.

Serving Reuben Dip

Let the baked dip rest 3–5 minutes after removing it from the oven. Garnish with chopped parsley or chives and serve hot with toasted bread dippers, crackers, pretzel chips, or soft pretzel bites. Popular cracker pairings include hearty rye or seeded crackers; vegetables can also be served for a lighter option, though this dip pairs especially well with bread-based dippers.

Recipe FAQs

Can I make this dip ahead?

Yes. Assemble the dip up to 8 hours before baking and store tightly covered in the refrigerator. Let it sit at room temperature for about 20 minutes before baking. If using a bread bowl, hollow and fill it just before baking for best texture.

Can I make this in a slow cooker?

While this recipe hasn’t been fully tested in a slow cooker, similar dips work well in a small 1.5–2 quart slow cooker. Combine the dip, place in a lightly oiled insert, and heat on LOW for 2–3 hours, stirring occasionally. If using HIGH, watch closely and stir frequently to avoid overheating and oil separation; it may take 45–60 minutes.

What corned beef can I use?

Use leftover corned beef from a dinner or deli-sliced corned beef about 1/4 inch thick, trimmed and chopped. Either option works well in the dip.

More Delicious Dips and Spreads

• Smoky bacon pimento cheese
• Spinach and artichoke dip
• Green chile dip with cilantro
• Warm crab and artichoke dip
• Andouille boudin dip