Reuben Dip

The easy way to ruin Reuben dip is to treat the sauerkraut like it only needs draining. I did that the first time, and while the top looked fine, the middle loosened up by the time it hit the table. This dip works much better when the sauerkraut is squeezed far drier than seems necessary and the corned beef is chopped small enough to spread through every scoop.

Once that’s right, the texture lands where it should. The dip stays thick enough to sit on a cracker instead of sliding off, and you get corned beef, melted Swiss, Dijon, and sauerkraut in the same bite instead of separated layers. The cream cheese and sour cream keep it rich, but the overall flavor stays sharper and cleaner than the heavier mayo-based versions.

Why This Reuben Dip Stays Thick Instead of Watery

• Squeezing the sauerkraut well keeps the center thick instead of watering out as the dip sits.
• Chopping the corned beef into small pieces gives you meat in every bite without long strands pulling out of the dip.
• Cream cheese and sour cream make a smooth base with enough tang, but without the oily finish that heavier mayo-based versions can get.
• A short rest after baking matters more than it seems. It changes the dip from loose and molten to thick and scoopable.

Ingredients You Need for Reuben Dip with Corned Beef

• 8 ounces cream cheese, softened (225g)
• 1 cup sour cream (240g)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 8 ounces Swiss cheese, shredded and divided (225g)
• 8 ounces corned beef, finely chopped (225g)
• 1 cup sauerkraut, very well drained and squeezed dry (140g)
• 2 tablespoons chopped green onions
• 1 tablespoon chopped fresh parsley
• Rye crackers, pumpernickel bread, or toasted rye bread, for serving

How to Make Reuben Dip

1. Preheat the oven to 375°F. Lightly grease a small baking dish or pie plate.
2. Make sure the cream cheese is fully softened. It should dent easily when pressed; if it still feels firm in the center, microwave it in 10-second bursts.
3. Put the sauerkraut in a clean kitchen towel or several layers of paper towels and squeeze hard. When it’s ready, it should feel damp, not wet, and it should no longer drip when pressed in your hand.
4. In a medium bowl, mix the cream cheese, sour cream, Dijon, and Worcestershire until the base looks smooth and spreadable with no white cream cheese lumps.
5. Stir in about three-quarters of the Swiss cheese, the chopped corned beef, sauerkraut, green onions, and parsley. Chop the corned beef into pieces about the size of chickpeas so it distributes evenly through the dip.
6. Spread the mixture into the prepared dish in an even layer. Top with the remaining Swiss cheese.
7. Bake for 20 to 25 minutes, until the edges are actively bubbling and the center looks hot all the way through, not just melted on top.
8. If you want more color on top, broil for 30 to 60 seconds. Watch closely and rotate the dish if one side browns faster.
9. Let the dip stand for 5 minutes before serving. It will tighten from loose and molten to thick and scoopable. If it firms up more than you want, give it one quick stir before setting it out.

Serve warm with rye crackers, pumpernickel bread, or toasted rye bread.

Tips for Thick, Creamy Reuben Dip

• Squeeze the sauerkraut much drier than most recipes suggest. Drained is not enough. It should look fluffed and separated rather than glossy or wet.
• Use freshly shredded Swiss if you can. It melts more smoothly and is less likely to turn oily than some pre-shredded cheese.
• Do not overbake the dip. Once the edges are bubbling and the center is fully hot, pull it.
• Skip the mayo here. Cream cheese and sour cream already give enough richness, and the finished dip tastes cleaner and sharper without it.

Best Corned Beef for Reuben Dip

Deli-sliced corned beef works especially well here because it chops neatly and blends into the dip without turning stringy. Leftover homemade corned beef is also good, especially if you dice it small.

If you have leftover deli meat or cooked brisket after this appetizer, these Corned Beef and Cabbage Sliders are another easy way to turn it into a crowd-friendly meal.

Make-Ahead, Storage, and Reheating Tips

You can assemble the dip up to 1 day ahead. Cover it and refrigerate it unbaked. Let it sit at room temperature for about 20 minutes before baking so the center heats more evenly.

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, about 10 to 15 minutes, or microwave individual portions in short bursts. After chilling, the dip will be firmer; once reheated, it loosens back up, though the texture stays slightly tighter than when freshly baked.

Reuben Dip Variations

Reuben Dip with Buddig corned beef

It works in a pinch. Chop it well and blot it with paper towels first if it seems wet or greasy. Since it’s thinner and softer than deli corned beef, smaller pieces help it blend into the base instead of clumping.

Reuben Dip with pastrami

Swap the corned beef for the same amount of pastrami. The dip comes out smokier and more peppery, with a little more bite. It’s a good option if you want something closer to deli-counter flavor than classic Reuben flavor.

Can you make Reuben dip in a slow cooker?

Yes. Mix the dip as directed, then cook on low for 1 1/2 to 2 hours, stirring once or twice so the hotter edges don’t overcook before the middle is hot. If you want a browned top, transfer it to an oven-safe dish and run it briefly under the broiler.

What to Serve with Reuben Dip

Rye crackers and toasted rye bread are the best match because they make the dip taste more like an actual sandwich. Pumpernickel chips work too.

For a full game-day spread, pair this hot dip with these Loaded Tater Tot Nachos so you have one creamy option and one crisp, cheesy platter on the table.

If you’re building a party menu, these Guinness Glazed Meatballs fit the same pub-food vibe and can sit right alongside Reuben dip.

Reuben Dip FAQ

Why did my Reuben dip turn out watery?

Usually it’s the sauerkraut. It needs to be squeezed very dry, not just drained. The other common issue is underbaking, so the center hasn’t fully heated and thickened yet.

Can I use canned or Buddig corned beef in Reuben dip?

Yes, though deli corned beef gives the best texture. If using canned or Buddig, chop it fine and blot off any extra moisture or surface fat first.

Can I make Reuben dip ahead of time?

Yes. Assemble it, cover it, and refrigerate for up to a day before baking. It works well as a make-ahead party dish because the texture holds.

Can I make this in a slow cooker instead of the oven?

Yes. Cook on low until fully hot, stirring once or twice. It won’t get that browned top unless you transfer it to the oven at the end, but the inside stays creamy.

Nutrition

• Serving size: approximately 1/8 of the total recipe
• Calories: 269 kcal
• Protein: 13g
• Fat: 22g
• Carbohydrates: 5g

These nutritional values are approximate and can vary based on the specific ingredients and brands used.