Classic Reuben Dip


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!

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Reuben Dip

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

Yield: 6-8 servings

Ingredients:

  • 8oz (240ml) Thousand Island dressing
  • 4oz (110gr) cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 8oz (230gr) cooked corned beef, chopped
  • 2 cups (300gr) drained sauerkraut
  • 8oz (230gr) Swiss cheese, grated
  • 2oz (60gr) mozzarella cheese, grated
  • Rye bread, or rye crisps for serving

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. In a medium bowl, mix together Thousand Island dressing, cream cheese and Dijon mustard.
  4. 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.
  5. Sprinkle reserved Swiss cheese and then mozzarella cheese on top.
  6. Bake for 25-30 minutes, or until the dip is warmed through.
  7. Cool slightly and serve warm with rye bread slices, or rye crisps.
  • 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.
All images and text ©Shinee D. for Sweet & Savory by Shinee

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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

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

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