If you’re a fan of Reuben Sandwiches, you’re going to love this baked Reuben Dip! This fun appetizer twist on the popular sandwich theme combines tender corned beef with cream cheese, Russian Dressing, sauerkraut, and plenty of Swiss cheese. Serve it in a bread bowl (with garlic butter-infused bread dippers on the side), or with your favorite crackers.
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Why You’ll Love Reuben Dip
My family loves classic Reuben Sandwiches. We make them a couple of times a year both indoors on the stove and outside on our Blackstone griddle. They’re a regular in our house after St. Patrick’s Day, using our leftover corned beef.
This baked Reuben Dip combines all of the flavors of the classic sandwich into a thick, indulgent bite that’s perfect for casual entertaining. It’s creamy, meaty, tangy, and cheesy, with a mild zip of spice in the background.
It’s also a cinch to make, with just 1 bowl and no mixer required. Reuben Dip is great for Game Day parties, St. Patrick’s Day gatherings, or any occasion you need a filling, hearty dip on the menu that satisfies.
Looking for more leftover corned beef recipes? Check out my Corned Beef Hash and Eggs, Corned Beef Sandwich with Coleslaw and Russian Dressing, and Corned Beef and Potato Cakes.
Ingredients
- Cooked Corned Beef. Use leftovers from a corned beef dinner or deli corned beef. At the deli, ask for it to be sliced about ¼-inch thick. Trim off any fat and either roughly chop or shred the meat into small pieces.
- Sauerkraut. Drain it well and squeeze out any excess liquid using a clean dish towel. If the strands of sauerkraut are long, roughly chop it so it’s easily scooped in the dip.
- Russian Dressing. Use store bought (I like Ken’s Steak House Russian Dressing), or make my recipe for Homemade Russian Dressing. If you’re going the homemade route, be sure to make the dressing the night before so the flavors meld. If you can’t find Russian dressing at the store, you can also substitute Thousand Island.
- Swiss Cheese. For the creamiest melt, buy a block of Swiss and shred it yourself, rather than buying pre-shredded (which usually has added starches to prevent clumping).
- Cream Cheese. Use brick-style cream cheese and soften it to room temperature so it mixes smoothly.
- Refrigerated Prepared Horseradish. Grated horseradish root jarred with vinegar and salt. You’ll find it refrigerated at the grocery store, usually in the deli, produce, or seafood departments. My favorite brand is Kelchner’s. If you’re using my recipe for homemade Russian dressing, which contains horseradish, adjust the amount of added horseradish in the dip to taste.
- Worcestershire Sauce. Adds umami and boosts the flavors of the corned beef and dressing.
- Kosher Salt. Since corned beef can vary in saltiness, season the dip to taste.
- Pumpernickel or Rye Boule. For making a bread bowl and dippers. You’ll need it to be about 9-inches in diameter. If you like the classic flavor of caraway, look for a seeded rye boule.
- Unsalted Butter and Garlic Powder. For brushing onto the bread dippers before toasting.
How to Make Reuben Dip
This Reuben Dip comes together just a few minutes, using one mixing bowl. Start by stirring together the softened cream cheese, Russian dressing, sauerkraut, horseradish, and Worcestershire sauce with a wooden spoon or rubber spatula.
You can also use an electric hand mixer to easily blend the ingredients together, but if your cream cheese is properly softened, a spoon works just as well.
Gently stir the corned beef and Swiss cheese into the dip until well combined. Taste the mixture and season with salt, if needed.
Making a Bread Bowl (Optional)
I love to serve Reuben dip in a bread bowl. It only takes a couple of extra minutes to prep for a impressive presentation.
Step 1. Slice about an inch off the top of your boule with a serrated knife. (I love the Mercer Culinary 10-inch Bread Knife, pictured here.) If desired, cut the top into 1-½ inch pieces to toast for bread dippers later.
Step 2. Remove the bread on the inside of the boule, leaving about a ½ to ¾ inch border on the bottom and sides (depending on the size of the loaf; you’ll need to fit about 3-½ cups of dip in the bowl).
I like to use the tip of a paring knife to cut around the circumference, and then my serrated knife to cut cubes in the bread that I can pull out and turn into more dippers.
Step 3. With your fingers, pull out any excess bread around the sides. These pieces are usually too small for dippers, so I either save them to dry for crumbs or discard.
Baking the Dip in a Bread Bowl
Step 1. Place the bread bowl on a rimmed baking sheet. I like to line the pan with parchment or foil for easy cleanup.
Step 2. Use a spoon to fill the bread bowl with dip, spreading it into all of the corners of the hollowed out boule. (Tip: if you find that your bread bowl is too small to fit all of the dip, you can heat any extra in a small baking dish on the side.)
Step 3. Bake the filled boule for 25-30 minutes until the dip is warmed through and the edges of the bread are crisp.
If you’re serving the dip with the hollowed out bread pieces (or want to make dippers from another type of loaf, as I often do for variety), add them to the baking sheet during the last 8-10 minutes that the dip is in the oven, until they’re lightly browned and toasted.
(Before baking the dippers, lightly brush them with garlic butter–¼ cup unsalted butter mixed with 1 teaspoon garlic powder–and sprinkle with a pinch of kosher or sea salt.)
Baking the Dip in a Pan
When baking Reuben Dip in a pan instead of a bread bowl, I like to lower the oven temperature from 375 to 350 degrees F. Dips tend to cook a little more quickly in baking dishes. For the best texture, it’s important not to overcook Reuben Dip.
You’ll need a 1-quart baking dish for this recipe. You can use a gratin dish, such as the Le Creuset Stoneware Heritage Oval Au Gratin, a large ramekin, your favorite ceramic or glass square baking dish, or an 8-9 inch pie plate. I also love baking and serving Reuben Dip in cast iron, such as the Lodge 8-Inch Cast Iron Skillet.
Baking time will depend on the material of your pan and its dimensions. Start checking the dip after about 15 minutes. It should be warmed throughout and bubbly around the edges. Overcooked dip will be prone to throwing oil, so keep a close eye on it for doneness.
Serving Reuben Dip
The dip is best served hot, but I like to let it stand for 3-5 minutes after taking it out oven before digging in. Sprinkle the top with chopped parsley or snipped chives to garnish.
In addition to the bread dippers detailed above, we love to serve Reuben Dip with assorted crackers. Some of our favorites are Triscuit Original, Finn Crisp Caraway Sourdough Rye Thins, and Gardetto’s Garlic Rye Chips (delicious, though a little on the small side for dipping).
I’ve also served this dip with Pretzel Crisps or warmed soft pretzel bread bites. Crudités are always an option, but honestly, we love this dip best with carbs!
Recipe FAQ’s
Q. Can I make this dip ahead?
A. You can assemble the dip 8 hours in advance of baking. Store it tightly covered in the refrigerator, and let it sit out at room temperature for about 20 minutes before warming the dip. If using a bread bowl, hollow and fill it just before baking.
Q. Can I make Reuben Dip in a slow cooker?
A. I haven’t yet tested this particular dip in the slow cooker; however, with experience cooking other dips in the crockpot, it should work fine. I’d recommend using a small (1-½ to 2 quart) slow cooker for the best results.
Fully combine the dip before placing it in a slow cooker insert that’s been lightly coated with cooking spray. Cook it on LOW for 2-3 hours, stirring occasionally.
I would be careful cooking it on HIGH so that the dip doesn’t overheat and become oily. If trying it on HIGH, keep a close eye and stir it frequently, heating it just until it’s warmed through. It should take about 45 minutes to an hour.
Q. Do you have a recipe for corned beef that I could use to make this dip?
A. Absolutely! Try my Instant Pot Corned Beef, Slow Cooker Corned Beef, or Beer Braised Corned Beef.
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Reuben Dip
Ingredients
For the Dip
- 8 ounces brick-style cream cheese , softened
- ½ cup Russian dressing (see note)
- ¾ to 1 cup sauerkraut drained well and pressed/squeezed dry in a towel (see note)
- 1 tablespoon refrigerated prepared horseradish , drained (see note)
- 1 teaspoon Worcestershire sauce
- 1 cup shredded swiss cheese 4 ounces (see note)
- ½ pound cooked corned beef , chopped or shredded into ¼-inch pieces (see note)
- kosher salt , to taste
- chopped parsley or snipped chives , for garnish
- crackers, bagel, or pretzel chips , for serving
For a Bread Bowl and Dippers (optional)
- 9 inch pumpernickel or rye boule
- ¼ cup unsalted butter , melted
- 1 teaspoon garlic powder
- kosher or sea salt , for sprinkling
Instructions
Mix the Dip
- In a bowl, stir together cream cheese, Russian dressing, sauerkraut, Worcestershire sauce, and horseradish until well combined. Fold in Swiss cheese and corned beef. Season to taste with salt.
To Bake in a Bread Bowl
- Preheat oven to 375 degrees F.
- Slice 1 inch off of the top of the boule. Hollow out the inside of the bread, leaving a ½-inch border on the sides and bottom. Save the removed boule top and interior, cutting the bread into 1-½ inch-cubes to serve with the dip.
- Place the bread bowl on a baking sheet lined with parchment or foil. Spoon the dip into the bowl, spreading it into the corners. If desired, sprinkle the top with a little bit of extra cheese (don't totally cover it so that the top of the dip can brown.)
- Bake for 25-30 minutes, until the dip is heated through and the edges of the bread bowl are crispy.
- To make the dippers, combine melted butter with garlic powder in a small bowl. Lightly brush the bread pieces with the garlic butter and sprinkle with kosher or sea salt. Add them to the baking sheet during the last 8-10 minutes that the dip is in the oven, until toasted.
To Bake in a Pan
- Preheat oven to 350 degrees F.
- Lightly coat a small, 1-quart baking pan, gratin dish, or skillet with cooking spray. Spread the dip into the prepared pan in an even layer.
- Bake until warmed through and bubbling around the edges, 15-25 minutes, depending on the dimensions and material of your pan. (Wider, shallower baking dishes and cast iron tend to cook more quickly.) Start checking the dip on the early side of the time range so it doesn't overheat (which would cause the oils in the cheese to separate).
To Serve
- Let the dip stand for 3-5 minutes after coming out of the oven. Garnish with parsley and serve hot with bread dippers and/or your favorite crackers.
Notes
- Russian Dressing: If you’re using my recipe for homemade Russian dressing, make it the night before so the flavor is developed. Since my dressing recipe contains horseradish, adjust the amount of added horseradish in the recipe to taste. If using store-bought, I recommend the Ken’s Steakhouse brand. Thousand Island dressing can also be substituted.
- Sauerkraut. I’ve provided a range on the sauerkraut, as some brands can be tangier and more pungent than others. If you love a tangy and hearty dip, go with a full cup. For a slightly milder tang and creamier textured dip, use ¾ cup. If the strands of sauerkraut are too long for dipping, roughly chop them before adding them to the dip.
- Prepared Horseradish. Look for a refrigerated version containing horseradish root, vinegar, and salt, such as Kelchner’s, Ba-Tampte, or Gold’s.
- Corned Beef. Use either leftovers from a corned beef dinner or deli corned beef. Ask the deli to slice it about ¼-inch thick.
- Swiss Cheese. For the best texture, buy a block of cheese and shred it yourself, rather than using pre-shredded.
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