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Classic Reuben Dip

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Rich, creamy and incredibly tasty Reuben dip is best shared with a crowd. Perfect appetizer for every Reuben lover.

Rich, creamy and incredibly tasty Reuben dip is best shared with a crowd. Perfect appetizer for every Reuben lover.

My husband gets excited about corned beef this time of year, every year. The man loves the stuff and stocks up on corned beef like he’s preparing for apocalypse. And frankly, I don’t mind it. After all, I love a good Reuben sandwich.

And since March is all about parties, St. Patrick’s Day, basketball games, you name it, I thought it’s the perfect time to share my favorite Reuben dip recipe. This dip has everything that every good Reuben sandwich has: good corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.

I just started drooling as I type this. I love me some Reuben sandwich!

Just a few notes about this recipe:

We’re adding cream cheese for the creamy texture, and just a little bit of mozzarella cheese for a beautiful stretchy topping, but that’s totally optional. Be careful, too much mozzarella creates overpowering thick layer that takes away from the actual Reuben dip.

As always, I recommend to grate a block of cheese for this dip, or in any recipe really. The pre-shredded cheese is tossed with anti-clumping additives that just don’t taste good. Ok, you don’t really taste those additives, but they do affect the taste of the pre-shredded cheese. You get the idea…

This classic Reuben dip is rich, creamy and incredibly tasty! It's best when shared with a crowd.

And for the authentic Reuben sandwich experience, serve this dip with some rye bread (I like it toasted), or rye crisps. Together they are simply irresistible, just like the sandwich!

Reuben Dip

Rich, creamy and incredibly tasty Reuben dip is best shared with a crowd. Perfect appetizer for every Reuben lover.
5 from 1 vote
serves: 6 -8 servings
Prep: 25 minutes
Cook: 15 minutes
Total : 40 minutes

Ingredients

  • 8 oz 240ml Thousand Island dressing
  • 4 oz 110gr cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 8 oz 230gr cooked corned beef, chopped
  • 2 cups 300gr drained sauerkraut
  • 8 oz 230gr Swiss cheese, grated
  • 2 oz 60gr mozzarella cheese, grated
  • Rye bread or rye crisps for serving
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat the oven to 350°F (175°C).
  • Squeeze the drained sauerkraut well to remove as much liquid as possible. After squeezing all the water out, you should get about 1 cup of sauerkraut.
  • In a medium bowl, mix together Thousand Island dressing, cream cheese and Dijon mustard.
  • In 8×8-in (20x20cm) baking dish, combine corned beef, sauerkraut, Swiss cheese, reserving about ¼ cup for topping, and the sauce. Spread the mixture evenly.
  • Sprinkle reserved Swiss cheese and then mozzarella cheese on top.
  • Bake for 25-30 minutes, or until the dip is warmed through.
  • Cool slightly and serve warm with rye bread slices, or rye crisps.

Tips & Notes:

  • This dip can be prepared through step 5 a day in advance. Tightly cover with plastic wrap and refrigerate until ready to bake. Refrigerated dip should be baked about 5 minutes longer.

Nutrition Facts:

Calories: 462kcal (23%) Carbohydrates: 11g (4%) Protein: 20g (40%) Fat: 38g (58%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 8g Monounsaturated Fat: 11g Cholesterol: 93mg (31%) Sodium: 1320mg (57%) Potassium: 299mg (9%) Fiber: 2g (8%) Sugar: 8g (9%) Vitamin A: 721IU (14%) Vitamin C: 17mg (21%) Calcium: 390mg (39%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Appetizer
Cuisine:American
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!

This recipe was originally published on March 9th, 2015.

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  3. Kam Jackson says

    I have a question- in the ingredients list it says 2 cups drained sauerkraut. In the recipe it says after draining you’ll have abt 1 cup sauerkraut. The actual amt of sauerkraut in the recipe is only 1 cup after all draining? That will make a difference in how much i need to purchase for a large crowd. Thank you

    Reply

    • Shinee says

      Hi, Kam! Sorry for confusion. So here’s what I mean. First, simply drain the sauerkraut through a mash sieve to remove excess liquid that was in the jar. This should yield 2 cups, as specified in the ingredient list. Then, you want to squeeze the drained sauerkraut to remove as much liquid as you can. It’ll look pretty dry after squeezing. If you won’t squeeze out all the liquid, the dip’ll get too watery. Hope this helps.

      Reply

  15. [email protected] Eats says

    I was wondering why a Reuben dip was!! Reuben sandwiches are not common in Australia – in fact, there is only one place I know that sells them. So I didn’t connect the dots. I have never seen a dip like this before, this is really creative! I hope you pin it to the FBC board, I will definitely schedule this out to pin repeatedly!! 🙂

    Reply

  16. Maggie says

    The dish looks divine and I bet it’ll be a hit at any party! Great tip on using the freshly shredded cheese. I often feel lazy to do it, but I’ll try it out next time!

    Reply