Reuben Dip Recipe: Basically… a deconstructed reuben sandwich that’s baked into a ooey gooey cheese dip! This is the perfect appetizer for game days or holiday parties!
Dip your favorite crackers, toasted rye bread slices, pita chips, butter crackers, or your favorite crackers into this savory hot reuben dip.
Why you’ll love this recipe
The traditional reuben sandwich turned into a meaty, cheesy, and delicious dip in under 30 minutes!
Corn beef, sauerkraut, and gooey Swiss cheese baked to perfection is definitely a crowd pleaser. Bring this corn beef dip to your next gathering for a quick and impressive appetizer!
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Ingredients for reuben dip
Reuben sandwiches and reuben dip are dishes that everyone prepares a little bit differently. Some people like to add cream cheese or thousand island dressing to their reuben dip but I prefer this classic recipe!
See recipe card for exact quantities.
- Corned beef from the deli
- Swiss cheese
- Sauerkraut
- Shredded mozzarella (not traditional, but we love cheese!)
- Sour cream
- Ketchup
- Mayonnaise
- Garlic powder
- Onion powder
- Paprika
- Salt & pepper
- Rye bread
- Butter (melted)
How make reuben dip
- Preheat the oven to 425 degrees F
- Chop the corned beef into small pieces, layer into the bottom of a greased cast iron skillet or casserole dish.
- Top the corned beef with the sauerkraut and slices of Swiss cheese.
- In a small bowl, combine sour cream, mayonnaise, ketchup and the seasonings. Mix well until all ingredients are incorporated.
- Spread the sauce over the Swiss cheese, then top with mozzarella.
- Toast 2 slices of rye bread. Blend in food processor until finely ground. Mix with melted butter and top the dip with breadcrumbs.
- Bake for 15 minutes or until edges are bubbling and the top is golden brown.
How to make crispy rye bread:
- Place 6 pieces of rye bread onto a cookie sheet, bake for 5 minutes until crispy.
- Cut into triangles and serve with hot dip!
Substitutions:
There are a lot of different ingredients you can swap/add to this reuben dip. Here are a few other common ingredients for reuben dip!
- Cream cheese: You can add in cream cheese for a creamier dish or swap it out for sour cream.
- Thousand island dressing: Feel free to add thousand island dressing to your reuben dip or swap it out for the ketchup and mayo combo.
- Mustard: Some people like yellow mustard on their reuben sandwiches and in reuben dip so if this is you, feel free to add a few tablespoons!
- Worcestershire sauce: Adding a small amount of Worcestershire sauce is a great way to add extra flavor if you like that!
Equipment
This recipe calls for a large cast iron skillet or a large casserole dish. Either work just fine. Some people also like to make their reuben dip in a crock pot or slow cooker.
Storage:
You can store this hot reuben dip in the fridge similar to how you would store any other dip. Although it does taste best fresh, it’s still delicious when reheated.
I recommend storing in an airtight container in the fridge for up to 3-4 days. The bread crumbles on top will become soggy the longer you leave it in the fridge.
Expert tips
Corned beef is salt-cured beef and has a salty/briny taste that’s perfect for reuben sandwiches and rueben dip. As roast beef is not cured in salt so it’s not as salty. Also, Roast beef usually takes on the flavor of the spices it was roasted in.
Russian dressing is made from ketchup, mayonmaise, and a few other savory ingredients. You can substitute the ketchup and mayo in this recipe for Russian dressing if you have that!
This recipe is basically a deconstructed Reuben sandwich. Rueben sandwiches normally call for rye bread, corned beef, Swiss cheese, sauerkraut, and Russian dressing.
Related recipes:
If you like this hot and cheesy reuben dip then you’ll love this Frito chili pie, it’s another one of our game day favorites along with these cheesy broccoli casserole recipe!
Creamy Reuben Sandwich Dip with Crispy Rye Bread
Ingredients
- 6 slices corned beef from the deli
- 4 slices Swiss cheese
- 2/3 cup Sauerkraut
- 1/2 cup shredded mozzarella not traditional, but we love cheese!
- 1/4 cup sour cream
- 1 Tablespoon ketchup
- 1/3 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- pinch salt & pepper
- 8 slices rye bread
- 1 Tablespoon butter melted
Instructions
- Preheat the oven to 425 degrees F
- Chop the corned beef into small pieces, layer into the bottom of a greased cast iron skillet or casserole dish.
- Top the corned beef with the sauerkraut and slices of Swiss cheese.
- In a small bowl, combine sour cream, mayonnaise, ketchup and the seasonings. Mix well until all ingredients are incorporated.
- Spread the sauce over the Swiss cheese, then top with mozzarella.
- Toast 2 slices of rye bread. Blend in food processor until finely ground. Mix with melted butter and top the dip with breadcrumbs.
- Bake for 15 minutes or until edges are bubbling and the top is golden brown.
- Place 6 pieces of rye bread onto a cookie sheet, bake for 5 minutes until crispy.
- Cut into triangles and serve with hot dip!
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
keri @ shaken together says
That’s too funny – my hubby’s favorite sandwich is a Reuben, too! Putting this dip on our Super Bowl menu for sure! And maybe we need a trial run this weekend 😉
Jessica says
Oh you’re kidding!!? That’s so crazy! DO!!! And let me know what you think! XO