Mom's Best Recipes
Recipe

Hot Reuben Dip

A creamy, bubbly bake loaded with corned beef, Swiss, and sauerkraut, finished with a tangy dressing swirl and crunchy rye crumbs.

Author By Matt Campbell
4.8
A cast iron skillet filled with hot Reuben dip, bubbling and browned on top with melted Swiss cheese and a drizzle of dressing, on a cozy kitchen counter with rye toasts nearby
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Reuben dip is what happens when a classic deli sandwich decides it wants to be the life of the party. You get the salty, beefy comfort of corned beef, the stretchy melt of Swiss, and that tangy sauerkraut punch, all tucked into a creamy base that bakes up bubbly with crisp edges.

I keep this version friendly to real life: no hard-to-find ingredients, no weird steps, and a few small tricks so it tastes like you actually tried. The biggest one is drying the sauerkraut so your dip stays thick and scoopable instead of turning into a sad, watery situation.

Corned beef, shredded Swiss cheese, sauerkraut, cream cheese, sour cream, mayonnaise, Dijon mustard, Worcestershire, garlic powder, and rye bread arranged on a wooden cutting board

Serve it with rye toasts if you want full sandwich energy, or go rogue with kettle chips, pretzels, or crackers. Either way, it disappears fast, so consider yourself warned.

Why It Works

  • Big Reuben flavor with a quick homemade dressing swirl for that tangy, slightly sweet deli vibe.
  • Thick and scoopable because we squeeze the sauerkraut dry and balance the dairy.
  • Golden, bubbly top thanks to extra Swiss plus optional rye crumbs for crunch.
  • Easy to scale for a crowd, and it reheats like a champ for round two.

Pairs Well With

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Storage Tips

Refrigerate: Let the dip cool to room temp, then cover and refrigerate within 2 hours. Store in an airtight container for up to 3 to 4 days.

Reheat: Warm in the microwave in 30-second bursts, stirring in between, until steaming hot. Or reheat in a 350°F oven for about 10 to 15 minutes, until heated through. For food safety, reheat leftovers to 165°F. If it thickens a lot, stir in a spoonful of sour cream or a splash of milk to loosen it up.

Freeze: I do not recommend freezing. Dairy-based dips can turn grainy after thawing, and the sauerkraut texture gets a little weird.

Common Questions

Can I make Reuben dip in a slow cooker?

Yes. Stir everything together and cook on low for 2 to 3 hours (or high for about 1 to 1 1/2 hours), stirring occasionally, until hot throughout. Add the Swiss on top near the end so it melts without getting overcooked. Keep on warm for serving.

How do I keep it from getting watery?

Squeeze the sauerkraut dry. Like, really dry. I press it in a fine mesh strainer, then wrap it in paper towels and squeeze again. Also, do not skip the cream cheese, it gives the dip structure.

What can I use instead of corned beef?

Pastrami is excellent and a little peppery. You can also use chopped deli roast beef in a pinch, but corned beef or pastrami gives the most classic flavor.

What should I serve with it?

Rye toast points are the most Reuben-approved. Also great: pretzel chips, kettle chips, bagel chips, or sturdy crackers.

Can I prep this ahead?

Yes. Mix the dip base up to 1 day ahead, cover, and refrigerate. When ready, top with cheese and bake. Add 5 to 10 minutes to the bake time if it is going in cold.

How do I scale it for a crowd?

Double everything and bake in a 9x13-inch dish for about 25 to 30 minutes, until bubbling. If the top needs more color, broil briefly at the end and keep an eye on it.

I love Reubens, but I am not always in a "let me griddle a sandwich and babysit it" mood. Reuben dip is my shortcut for the same payoff: tangy, cheesy, salty, and just messy enough to feel fun. The first time I made it, I did not squeeze the sauerkraut and the whole thing loosened up like soup. It still tasted good, but it ate like a mistake. Now I treat that kraut like it owes me money, squeeze it dry, and suddenly the dip scoops like a dream.