Piping hot reuben dip is filled with chunks of corned beef, sauerkraut, Swiss cheese, and homemade thousand island dressing ingredients. Brought together with a bit of cream cheese, serve this baked reuben dip with toasted pieces of swirled rye bread for the perfect deconstruction reuben appetizer.
This corned beef dip is the perfect way to use up any leftover corned beef from St. Patrick's Day, but can also be made whenever the craving hits using deli corned beef.
Bake it in the oven, or go for an easier route by making this reuben dip in the crock pot or slow cooker. It's the perfect dip for game day, New Years Eve, Christmas, or any party.
Want another idea to use up any leftover corned beef? Try these Reuben Hand Pies!
Why You'll Love This Recipe
Leftover corned beef - this recipe is the perfect way to use up that leftover corned beef. However, you can make this any time by swinging by the deli counter and having them slice you some.
Easy dip recipe - all ingredients get added to one bowl, then added to a casserole dish to bake. No pre-cooking or sautéing. It doesn't get any easier than this!
Deconstructed reuben - if you love a reuben sandwich, this dip is for you! It has all components of the classic sandwich but is made into a dip. I love to use swirled rye bread for the dippers to tie all of the flavors together.
- Corned beef. I love to use leftover corned beef, cut up rather chunky. Don't have any leftovers? Go to the deli counter or use canned corned beef as a last resort, but you'll lose out on a lot of texture.
- Sauerkraut. Use any type, and drain it well so you don't add any extra liquid.
- Swiss cheese. Buy a block and shred it yourself. Pre-shredded cheese doesn't melt as well!
- Dill pickle relish. Be sure to get dill pickle rather than sweet - this is key.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use corned beef from the deli counter, or even canned corned beef.
- Hollow out a round pumpernickel bread loaf and bake it in a bread bowl! Cut up the center for dippers.
- Serve it with rye bagel chips, or toasted rye or pumpernickel bread. Alternatively (or in addition), enjoy with celery or carrot sticks.
How to Make Reuben Dip in the Oven
One: Mash down the softened cream cheese in a bowl until smooth.
Two: Add the thousand island ingredients and mix to combine.
Three: Add the sauerkraut and Swiss cheese and mix again.
Four: Gently fold in the corned beef (so it doesn't break up).
Five: Transfer to a casserole dish and top with the remaining Swiss cheese.
Six: Bake until golden brown and bubbly. Serve with toasted rye bread.
- Buy a block of Swiss cheese and shred it yourself. Pre-shredded cheese has additives that prevent melting.
- Use a casserole dish that allows the dip to be at least 1" high.
- Once the reuben dip is bubbling around the edges and the cheese on top has melted, it's done.
- Transfer the dip to a small crock pot to keep it hot. Otherwise, reheat it in the oven or microwave, as needed.
Crock Pot Reuben Dip
To make this dip in a slow cooker, simply mix all ingredients (including the entire amount of cheese) and transfer it to the bowl of the slow cooker.
Cook on high for 1-2 hours, or on low for 3-4 hours, stirring every 30 minutes.
Turn the crockpot to warm once ready to serve. A 1.5-2qt slow cooker is best for this recipe.
Yes. Ask the counter to cut the corned beef rather thick for best results.
Yes, this dip can be frozen and also baked directly from frozen. Stir a few times during the cooking process until hot and bubbly. Add the cheese to the top in the last 15 minutes of baking.
I don't suggest serving this dip cold, as the ingredients and flavors meld together best when hot.
Store the reuben dip covered in the fridge for up 5 days. Reheat in the microwave or oven until completely hot. Stir occasionally.
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!
Corned Beef Reuben Dip
- sharp knife
- small casserole dish
- 6 oz cream cheese softened
- ⅓ cup mayonnaise
- ¼ yellow onion finely diced
- 2 tablespoons dill pickle relish
- 2 tablespoons ketchup
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 ¼ cup sauerkraut
- 1 ¼ cup shredded Swiss cheese divided
- 2 cups corned beef roughly chopped into bite-sized pieces 250g
- 1 scallion thinly sliced
- Pumpernickel bread, swirled rye bread, or rye bagel chips for dipping
- Combine the cream cheese, mayonnaise, onion, relish, ketchup, lemon juice, garlic powder, and paprika with a rubber spatula until smooth.6 oz cream cheese, ⅓ cup mayonnaise, ¼ yellow onion, 2 tablespoons dill pickle relish, 2 tablespoons ketchup, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon paprika
- Add the sauerkraut, 1 cup of Swiss cheese, and corned beef and fold together until evenly dispersed.1 ¼ cup sauerkraut, 1 ¼ cup shredded Swiss cheese, 2 cups corned beef
- Spread the dip into a casserole dish, then top with the remaining ¼ cup Swiss cheese and scallions.1 scallion
- Bake at 375℉ for 25-30 minutes until hot and bubbling.
- Serve hot with toasted pumpernickel bread slices, swirled rye bread, or rye bagel chipsPumpernickel bread, swirled rye bread, or rye bagel chips