Corned Beef Reuben Dip

A spoon rests in a casserole dish with dip on it.

5 from 1 vote

Piping hot reuben dip is filled with chunks of corned beef, sauerkraut, Swiss cheese, and 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.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 170kcal

Author: Callan Wenner

Equipment

sharp knife
Box grater
small casserole dish

Ingredients

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

US Customary - Metric

Instructions

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 chips
Pumpernickel bread, swirled rye bread, or rye bagel chips

Notes

Store the dip tightly covered or in a sealed container for up to five days. Reheat in the microwave or in a 375℉ oven (in an oven-safe dish) until hot.

Nutrition