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Reuben Dip

Servings: 6 -8 servings
Author: Shinee
Rich, creamy and incredibly tasty Reuben dip is best shared with a crowd. Perfect appetizer for every Reuben lover.
Print Recipe


  • 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


  • 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.


  • 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.