A Reuben sandwich is a classic for a reason – and we take all those familiar flavors and turn them into a delicious, hot dip! Layers of corned beef, sauerkraut, Thousand Island dressing, and Swiss cheese come together to make this a new favorite.
This recipe is so easy and so good! You can make it in your oven or in a crockpot, it’s up to you. I love to serve this dip on a potluck table, as a game-day snack, or as a party appetizer. Think of all the things you love about a Reuben, reimagine them as a dip, and you’ll know exactly what this recipe is all about.
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Reuben Dip Recipe
You’re probably familiar with the Reuben Sandwich, which is made with corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing. It’s typically served hot or warm on rye bread.
This dip combines all of those classic sandwich components and turns them into an irresistible hot and melty dip that’s creamy, cheesy, and packed with flavor. I love to serve it with pieces of Pumpernickel bread, baguette, breadsticks, wheat crackers, cucumbers, baby carrots, and of course, rye bread. Almost anything you can think of would be perfect here.
Read on to learn how to make this Reuben dip in the oven or crockpot. Whichever method you choose, you’ll be able to put this recipe together in minutes. Make sure you have everything ready for dipping as soon as this comes out of the oven.
And I have to say that this recipe is almost as yummy as my favorite Buffalo Chicken Dip. It’s truly that good!
Ingredients for Reuben Dip
See recipe card below this post for ingredient quantities and full instructions.
- Corned Beef – We’ll use shredded corned beef, like in the classic sandwich, in this recipe.
- Thousand Island Dressing – Use store-bought dressing to keep things super easy.
- Mayonnaise – Adds a creamy texture when combined with the dressing.
- Swiss Cheese – Shredded cheese gives the dish so much flavor and taste. Swiss cheese is very common on Reuben sandwiches. You can use shredded mozzarella if you’d prefer that instead.
- Sauerkraut – This is one of the biggest stars of the show! It adds a tanginess that pairs perfectly with the other flavors.
You can use Reuben lunchmeat in place of the meat. If you want a simple shortcut, buy some thinly sliced Reuben lunchmeat that you can tear apart and use.
How to Make Reuben Dip
- Preheat the oven: Preheat oven to 350 degrees. Have a 9×13 inch pan ready.
- Mix together ingredients: In a small bowl, stir together the the mayonnaise and Thousand Island Dressing until well combined.
- Layer the dip: Spread the sauerkraut onto the bottom of the baking pan.
- Add the rest of the ingredients: Layer the remaining ingredients on top of the sauerkraut. Start with the corned beef, then the Swiss cheese, and finish with the mayonnaise-dressing mixture.
- Bake: Place the pan in the oven and bake for 20-25 minutes.
Drain the sauerkraut before you use it. This is important! You don’t want any excess liquid from the sauerkraut in your dip because it will make it watery.
Don’t over bake the dip! You’ll want to pay attention to the cheese on top. Once it’s bubbling, that’s a good clue that it’s ready to be pulled from the oven.
How to Store Reuben Dip
Reuben Dip can be stored in the fridge in an airtight container for up to 5 days. To reheat, gently warm in the oven or microwave.
To cook this recipe in a crockpot, just layer in the ingredients starting with the sauerkraut followed by the corned beef, Swiss cheese, and mayonnaise dressing mixture. Set the crockpot to low for 4 hours, or on high for 2 hours. You can keep it warm to serve when you wish!
A classic Reuben sandwich consists of corned beef, Swiss cheese, sauerkraut, and Russian dressing between slices of rye bread that is grilled until the bread is crispy and the cheese melts.
A Reuben sandwich is typically made with corned beef, sauerkraut, and Russian or Thousand Island dressing and served on marble or regular rye bread. A classic Reuben does not contain pastrami.
Thousand Island dressing is a mix of mayonnaise, sour cream, ketchup, sweet pickle relish, red onion vinegar, sugar, garlic, and salt and pepper. It is thick, creamy, and can be used as a dressing, dip, or sauce.
- 16 ounces sauerkraut rinsed and squeezed dry
- 8 ounces shredded corned beef
- 16 ounces shredded Swiss cheese
- ½ cup mayonnaise
- ½ cup Thousand Island dressing
- Preheat oven to 350℉ degrees.
- In a small bowl, combine mayonnaise and dressing.
- Spread sauerkraut into a 9×13-inch baking dish.
- Add the corned beef, Swiss cheese, and mayonnaise-dressing mixture on top of the sauerkraut – in that order.
- Bake for 20 to 25 minutes.