I made this Reuben Dip for a family get-together last month, and it disappeared from the dish in minutes. It has all the savory, tangy, and cheesy flavors of the classic sandwich, but in a scoopable format that’s perfect for sharing. It’s one of my go-to appetizers for game day or any time I need a reliable crowd-pleaser that feels both comforting and special.
What I love most is its simplicity. You just mix everything together in one bowl and bake until it’s hot and bubbly. The result is a rich, creamy dip with the perfect balance of savory corned beef, sharp Swiss cheese, and tangy sauerkraut. It’s a straightforward recipe that delivers impressive flavor with minimal effort.
Choosing the Best Corned Beef
The quality of your corned beef is key to the dip’s final flavor. While you can certainly use a canned version, I find that freshly sliced corned beef from the deli counter provides a much better texture and taste. Ask for a thick cut so you can chop it into small, satisfying pieces. If you have leftover homemade corned beef, that’s even better. When using canned corned beef, be sure to rinse it briefly and pat it dry. This helps control the saltiness and remove any excess brine, ensuring it doesn’t overpower the other ingredients in the dip.
Mastering the Dip’s Creamy Texture
The ideal Reuben Dip is rich and creamy, never watery. The most important step to achieving this is to thoroughly drain and squeeze the sauerkraut. I recommend placing it in a fine-mesh sieve and pressing down firmly with a spoon, or even wrapping it in a clean kitchen towel to wring out as much liquid as possible. Excess moisture is the primary cause of a thin dip. Additionally, make sure your cream cheese is fully softened to room temperature. This allows it to blend smoothly with the sour cream and mustard, creating a uniform, lump-free base for the other ingredients to fold into.
For the Perfect Golden Cheese Topping
For a beautifully melted, golden-brown top, always shred your own Swiss cheese from a block. Pre-shredded cheeses are often coated with anti-caking agents like potato starch or cellulose, which can prevent the cheese from melting into a smooth, cohesive layer. Grating your own takes only a minute and makes a significant difference in the final texture. Sprinkling the cheese evenly over the top before baking gives you that irresistible, bubbly crust. If you prefer a deeper browning, you can place the dish under the broiler for the last minute of cooking, but watch it carefully to prevent burning.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 8 servings
- Difficulty: easy
Ingredients
- 225g (8 oz) cream cheese, softened
- 120g (1/2 cup) sour cream
- 30g (2 tbsp) Dijon mustard
- 225g (8 oz) corned beef, chopped
- 150g (1 cup) sauerkraut, well-drained and squeezed dry
- 150g (1 1/2 cups) Swiss cheese, shredded, divided
- 10g (2 tbsp) fresh parsley, chopped, for garnish
- Rye bread or crackers, for serving
Step-By-Step Instructions
- Preheat the Oven
Set your oven to 375°F (190°C). This ensures the oven is at the correct temperature for even, consistent baking from the moment the dip goes in.
- Mix the Creamy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, and Dijon mustard. Stir with a spatula or spoon until the mixture is completely smooth and no lumps of cream cheese remain.
- Fold in the Key Ingredients
Add the chopped corned beef, drained sauerkraut, and half of the shredded Swiss cheese (about 75g or 3/4 cup) to the bowl. Gently fold everything together until all ingredients are evenly distributed throughout the cream cheese base.
- Assemble the Dip
Transfer the mixture to an ungreased baking dish (an 8×8 inch dish or a 1-quart dish works well) and spread it into an even layer. Sprinkle the remaining Swiss cheese evenly over the top.
- Bake Until Bubbly
Place the dish in the preheated oven and bake for 20 minutes. The dip is ready when it is heated through, bubbly around the edges, and the cheese on top is fully melted and lightly golden.
- Garnish and Rest
Carefully remove the dish from the oven and let it cool for at least 5 minutes before serving. This allows the dip to set slightly. Sprinkle with freshly chopped parsley for a bit of color and fresh flavor.
- Serve Warm
Serve the dip warm with sturdy rye bread, pumpernickel toasts, or your favorite crackers for dipping.
If you enjoy this dish, try our Taco Stuffed Shells for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Cheese Swap: For a nuttier, slightly milder flavor, substitute the Swiss cheese with an equal amount of shredded Gruyère or provolone.
- Add a Tangy Crunch: Fold in 1/4 cup of chopped dill pickles along with the sauerkraut for an extra layer of tangy flavor and texture.
- Spice it Up: Add 1/2 teaspoon of caraway seeds to the mixture to enhance the classic rye bread flavor inherent in a Reuben sandwich.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dip in an oven-safe dish and bake at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also assemble the dip (without baking) up to 24 hours in advance; just cover and refrigerate, then add 5-10 minutes to the baking time.
Nutrition
- Serving Size: 1/8 of dish
- Calories: 250
- Protein: 10g
- Fat: 18g
- Carbohydrates: 12g
- Per 100g: 280 calories, 11g protein, 20g fat, 13g carbs.
Estimates only.
FAQ
What type of corned beef works best for making this creamy dip?
Thick-cut deli corned beef is your best bet because it's tender and saves time. If you use leftover cooked corned beef, trim any large fat pockets first to keep the dip from getting greasy. A small chop helps it mix in well.
My Reuben dip came out watery. What's the most common reason for this?
The most likely culprit is wet sauerkraut, which releases liquid as it bakes. To prevent this, squeeze it very well in a clean kitchen towel. Removing that excess brine is the key to achieving a thick and scoopable dip texture.
Can I assemble this entire dip ahead of time before I need to bake it?
Yes, this is a great recipe to prep. Fully assemble the dip, cover it tightly, and refrigerate it for up to 24 hours. Plan to add 5-10 minutes to the bake time because it will be chilled through, ensuring it gets hot and bubbly.
Could I make and serve this popular party dip from a slow cooker?
Yes, a slow cooker works well. Combine all ingredients in the cooker and heat on low for 1-2 hours, stirring sometimes, until it's hot and melted. This is also a great way to keep the dip warm and ready for guests during a party.
Why did my baked Reuben dip turn out greasy on top after baking?
A greasy top usually comes from untrimmed fat on the corned beef or oils from the cheese. Trim the beef well before you chop it. I also find that grating your own cheese from a block helps, as pre-shredded varieties can be oily.
Is it a good idea to freeze leftover Reuben dip for later use?
I advise against freezing this dip. The dairy base with cream cheese and mayonnaise tends to separate when it's thawed, which results in a grainy and sometimes watery texture. For the best quality, it should be enjoyed fresh or refrigerated.
My dip tastes good but a little flat. How can I boost the flavor?
To boost that classic deli flavor, mix in a half teaspoon of caraway seeds. If you want a brighter, tangier note, fold in a quarter cup of finely chopped dill pickles. This adds a welcome layer of acidity and a little bit of texture.
What are some good dippers to serve with this rich dip besides rye?
Toasted rye or pumpernickel points are classic. For a fresher option, try sturdy vegetable sticks like celery, carrots, or bell pepper strips. Salty pretzel crisps or kettle-cooked potato chips also provide a great crunchy texture contrast.
Equipment
- 1 Large mixing bowl
- 1 Fine-mesh sieve
- 1 Clean kitchen towel
- 1 8×8 inch baking dish or 1-quart baking dish
- Spatula or spoon
- Oven
Ingredients
- 225 g (8 oz) Cream cheese softened
- 120 g (1/2 cup) Sour cream
- 30 g (2 tbsp) Dijon mustard
- 225 g (8 oz) Corned beef chopped
- 150 g (1 cup) Sauerkraut well-drained and squeezed dry
- 150 g (1 1/2 cups) Swiss cheese shredded, divided
- 10 g (2 tbsp) Fresh parsley chopped, for garnish
- — — Rye bread or crackers for serving
Instructions
- Preheat the oven to 375°F (190°C) for even, consistent baking.
- In a large mixing bowl, stir together softened cream cheese, sour cream, and Dijon mustard until smooth and lump-free.
- Fold in chopped corned beef, drained sauerkraut, and half of the shredded Swiss cheese until evenly distributed.
- Transfer the mixture to an ungreased 8×8 inch or 1-quart baking dish and spread into an even layer.
- Sprinkle the remaining Swiss cheese evenly over the top.
- Bake for 20 minutes until heated through, bubbly around edges, and cheese is melted and lightly golden.
- Remove from oven and let cool for at least 5 minutes to set slightly.
- Sprinkle with chopped fresh parsley and serve warm with rye bread or crackers.
