Think of this hot Reuben dip as a love letter to the classic Reuben sandwich. that Rich, tangy, It’s loaded with corned beef and sauerkraut and is the perfect way to cook it. St. Patrick’s Day Leftovers Because everyone is fighting.
Why This Is Worth Every Scoop
- Deli Flavors: It tastes exactly like a classic Reuben sandwich: corned beef, Swiss, creamy richness, and just the right amount of tang, all in a scoopable form.
- Remaining Heroes: It’s the perfect way to turn leftover corned beef into a warm, shareable appetizer after St. Patrick’s Day.
- Fan Favorites: If you have a sauerkraut fan at home, make this dip!
Hot Reuben Dip Ingredients
- Corned Beef: You can use deli meat, leftover corned beef, or pastrami.
- Sauerkaut Tips: If you like a milder flavor, drain and rinse the sauerkraut well. Be sure to pat dry to avoid adding too much liquid to the dip.
- Sour Cream Exchange: You can also use mayonnaise instead of sour cream. Turn Thousand Island into Russian dressing.
How to Make Hot Reuben Dip
This Corned Beef Dip is the perfect appetizer for anyone who loves sauerkraut and a rich Reuben flavor! Enjoy with toasted rye bread, rye chips, and rye crackers!
- prep: Preheat oven to 400°F, then lightly coat a 2-quart baking dish or 8-inch or 10-inch ovenproof skillet with nonstick cooking spray. Combine softened cream cheese, sour cream, and Thousand Island dressing in a large bowl. Beat with a hand mixer until smooth.
- add: Add shredded corned beef, shredded Swiss cheese, sauerkraut, and pepper.
- Combine: Stir everything together until evenly combined.
- baking: Spread onto prepared dish and bake until cheese is melted and dip is hot and bubbly, 20 to 25 minutes.
Hot Reuben Deep Slow Cooker Instructions
- add: Add all ingredients to crock pot. and
- Combine: Stir to combine.
- Cook: Cook on HIGH for 1 1/2 to 2 hours or on LOW for 3 to 4 hours.
Hot Reuben Dip
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ingredient
- 1 (8 ounces) Packaging soft cream cheese
- ½ cup cream
- ⅓ cup thousand island dressing Or Russian dressing
- 8 oz. Chopped Corned Beef Or pastrami
- 1 ½ cup shredded swiss cheese
- ⅔ cup sauerkraut Rinse, drain and pat dry.
- ½ teaspoon pepper
guideline
- Preheat oven to 400 degrees Fahrenheit. Lightly coat a 2-quart baking dish or 8- or 10-inch ovenproof skillet with nonstick cooking spray.
- Put it in a large bowl 1 (8-ounce) package softened cream cheese, ½ cup sour creamand ⅓ cup Thousand Island DressingBeat with a hand mixer until smooth.
- add 8 ounces chopped corned beef, 1 ½ cups shredded Swiss cheese, ¼ cup sauerkrautand ½ teaspoon pepper. Stir everything together until evenly combined.
- Place on prepared plate. Bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.
memo
- refrigerator: Store leftover dip in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze leftover dip for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
- Reheat: Reheat in the microwave in 30 second intervals, stirring until cooked through. You can also reheat it in the oven, covered, until warm and bubbly.
- Prepare in advance: Assemble the dip and cover tightly with plastic wrap. Refrigerate for 1 to 2 days, then bake as directed when ready to eat. You can also assemble and freeze the dip before baking. Thaw overnight in the refrigerator before baking, adding 5 to 10 minutes to baking time if necessary.
nutrition
Various ways to use corned beef
If you’re looking for more ways to use corned beef, I’ve got you covered!
morning
Homemade corned beef hash
30 minutes
dinner
Corned Beef Sandwich
12 minutes
dinner
Slow Cooker Corned Beef and Cabbage Stew
8 hours 20 minutes
easy
Reuben Sandwich
12 minutes
