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Hot Reuben Dip

Remember the dip party that I told you all about a couple of days ago? Well, this is yet another winner from that party. I think it was definitely my favorite of the night and all of us (even those of us that don’t like sauerkraut!) devoured it. It includes all of the classic elements of a Reuben sandwich: corned beef, Swiss cheese, sauerkraut and Thousand Island dressing (it also includes cream cheese, which I’ve come to realize is pretty much a dip essential). It’s even served on little cocktail-size pieces of rye bread. Absolutely perfect for the Super Bowl, any other game day menu, or pretty much any party or snack, ever.

Like pretty much all favorite dips, this one is easy to assemble and quick in the oven, which means little effort and lots of time to enjoy it!

A few quick notes on some of the ingredients:

♦  I bought ¼ pound of corned beef from the deli and got it chipped/chopped (however they say it in your neck of the woods), then I gave it a good chop at home before adding it to the dip.

♦  I used sauerkraut from a jar and just pulled it out with a fork, making sure to squeeze out any extra moisture against the side of the jar before adding it to the rest of the ingredients.

♦  I found the little rye bread squares in the deli area of my supermarket.

Thanks to Beth’s friend Liz for this recipe!

One year ago: Cranberry-White Chocolate Almond Biscotti
Three years ago: Black and White Chocolate Cake

Hot Reuben Dip

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 15 to 20 minutes

Total Time: 35 minutes

Ingredients:

8 ounces cream cheese, softened
1½ cups (6 ounces) shredded Swiss cheese
4 ounces deli sliced corned beef, chopped
½ cup Thousand Island dressing
½ cup drained sauerkraut

Directions:

1. Preheat oven to 400 degrees F.

2. In a large bowl mix together the cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.

3. Bake for about 15 minutes, or until bubbly around the edges. Serve hot with pretzel crisps or cocktail-size rye bread squares.

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46 Responses to “Hot Reuben Dip”

  1. Lisa (Dishes of Mrs. Fish) on February 3, 2011 at 6:38 am

    The German girl in me loves this!

    Reply

  2. Katrina on February 3, 2011 at 7:33 am

    MORE great superbowl food. Awesome.

    Reply

  3. The Food Hound on February 3, 2011 at 7:59 am

    This is a brilliant idea!! Next time I go to a party, I’m taking this!!

    Reply

  4. Liz on February 3, 2011 at 8:47 am

    Oh God, I need this dip in my life SO BAD. I have been OBSESSED with reubens lately and a dip? HELL YES. Too bad my fiance has banned sauerkraut from our house. As a Pennsylvanian, this is obviously a problem, since sauerkraut appears to be a PA staple food.

    Reply

    • Deb on December 11th, 2012 at 8:13 am

      Tell your fiance’ that you will keep the sauerkraut on your half of the house. what happened to symbiotic living? LOL

      Reply

  5. Liz on February 3, 2011 at 8:58 am

    Dips ARE the quintessential comfort food in my mind. My next girls’ night will definitely be a dip party! Thanks for sharing.

    Reply

  6. Kara on February 3, 2011 at 9:20 am

    Wow this dip looks amazing and perfect for this Sunday! I love reubens too… yum!

    Reply

  7. Tania on February 3, 2011 at 9:48 am

    I am in LOVE with this dip already. I have been so indecisive on what to make for Sunday, but now I know that this will definitely be on the list. We love ruebens, but they can get expensive to make. This is perfect!

    Reply

  8. Emily (The Culinary Couple) on February 3, 2011 at 10:15 am

    I don’t like sauerkraut, either, but I do love this dip! Next time try it with pastrami instead of corned beef — it’s even better!

    Reply

  9. Heather on February 3, 2011 at 10:15 am

    That sounds absolutely ridiculously delicious.

    Reply

  10. Danielle on February 3, 2011 at 10:18 am

    The only thing other than this dip and those little baby rye breads that i’d need would be a beer! Looks amazing, can’t wait to try this!

    Reply

  11. Delishhh on February 3, 2011 at 11:23 am

    OH WOW – All i have to say is YUM! I a love sauerkraut what a fun dip.

    Reply

  12. Mrs. Jen B on February 3, 2011 at 12:02 pm

    WOW! This is the second incredible dip recipe I’ve seen today – now I wanna have a dip party of my own! Seriously, I am blown away by this. Looks and sounds amazing.

    Reply

  13. Jen @ My Kitchen Addiction on February 3, 2011 at 1:07 pm

    This looks absolutely divine! I was trying to think of fun ideas for my hubby’s 30th birthday party, and I think you’ve totally convinced me to do a dip party for our Open House! Yum :)

    Reply

  14. Nikki (Pennies on a Platter) on February 3, 2011 at 2:56 pm

    Love this idea! And also love the little rye breads. Makes for even a cute appetizer!

    Reply

  15. Pam @ From Apples To Zucchini on February 3, 2011 at 4:06 pm

    Oh holy cow this looks amazing! I am totally bookmarking this for the next time I am looking for a good hot dip to try! Thanks for this!

    Reply

  16. Shawn @ I Wash...You Dry on February 3, 2011 at 4:53 pm

    Holy Cow! My #1 craving during my pregnancy has been a Rueban Sandwich! I am going to make this right now! THANK YOU!!

    Reply

  17. Emily on February 3, 2011 at 4:55 pm

    What a creative idea! This dip sounds really delicious. :)

    Reply

  18. Aanya on February 3, 2011 at 5:12 pm

    Reubens are my husband’s absolute favorite – I will definitely have to make this one! Looks fabulous!

    Reply

  19. Tina from PA on February 3, 2011 at 6:20 pm

    I love this dip! I made it a few years ago and it was a hit! I cann’t wait for Sunday!!!!!!! Thank you for sharing some wonderful ideas!! GO STEELERS!!!!!!

    Reply

  20. BethieofVA on February 3, 2011 at 6:50 pm

    I love this stuff!!!!

    Reply

  21. Sabrina on February 3, 2011 at 6:51 pm

    Another great dip! THANK YOU! I absolutely love warm cheesy dips!

    Reply

  22. Vanessa on February 3, 2011 at 7:02 pm

    Yum, this looks delicious! Definetly need to try this.

    Reply

  23. Sandra on February 3, 2011 at 7:49 pm

    Thank you Beth and Liz.

    Reply

  24. cheryl@pictureperfectmeals.com on February 3, 2011 at 8:47 pm

    Wow! This will make my husband extremely happy. Reuben is his favorite sandwich, he’ll go crazy for this dip!

    Reply

  25. Belinda @zomppa on February 3, 2011 at 9:04 pm

    Nicely done! This would such a great way to fancify a Superbowl party!

    Reply

  26. Vanessa on February 3, 2011 at 10:54 pm

    Reubens are one of my favorite sandwiches!! This is awesome!

    Reply

  27. Susan on February 4, 2011 at 8:43 am

    Now, THIS is a different spin on warm dips! Love it! The Reuben sandwich is such a classic and this little dip just takes it to the next level … I wonder if a pinch of caraway seed in there would add a nice spicy flavor.

    Reply

  28. Joy on February 4, 2011 at 1:31 pm

    OMG i can’t wait to make this. This looks so good.

    Reply

  29. Peggy on February 5, 2011 at 6:51 am

    I didn’t grow up liking Reubens, but it wasn’t until recently, when I had an amazing one, that I’ve grown to love them! I’m sure I would love this dip too! Sounds great!

    Reply

  30. Holly B @ Recipes from a Normal Mum on February 5, 2011 at 5:47 pm

    A dip party? I have never heard of one, let alone been to one but you’ve inspired me to get making dips and get inviting. I’m now wondering what classic sandwiches I can ‘dip-ify’ (if that’s a word…)

    Reply

  31. Tiffany on February 6, 2011 at 9:30 pm

    I made this dip today and it was a hit. I strongly dislike sauerkraut but it tasted wonderful in this dip. I would reccomend this to any other one who is on the wall about trying it.

    Reply

  32. Emily on February 7, 2011 at 4:55 pm

    Absolutely amazing! made it for the super bowl and everyone loved it :)

    Reply

  33. I'm Delicious... on February 14, 2011 at 10:55 am

    Thanks for sharing this great recipe!

    I also run a food blog and will be featuring your recipe this afternoon.

    Reply

  34. Margaret Murphy Tripp on February 14, 2011 at 7:21 pm

    WOW….I love Rueben’s….that looks GREAT! Must try this SOON!

    Reply

  35. Kevin (Closet Cooking) on February 15, 2011 at 8:33 pm

    Reuben dips are so addictively good!

    Reply

  36. Suki-do on February 22, 2011 at 10:30 am

    I love the Rueben dip recipe. I usually make mini Reuben sandwiches – cut on the diagonal – to serve as an hors d’ouevres. But this dip sounds MUCH easier. Thanks!

    Reply

  37. Christy Denney on March 14, 2011 at 7:41 pm

    Made this last weekend and everyone loved it. Posting on my blog today with credit to you of course.
    Thanks,
    Christy

    Reply

  38. Judy on March 31, 2011 at 7:04 pm

    What a delicious dip! I have been coveting this since I first read the post and I finally made it tonight. Amazing! Thanks for posting it.

    Reply

  39. Jennifer Barnhart on October 3, 2011 at 1:04 pm

    I love love this dip and have made it several times now. Because I’m a purist, I make my own 1000 Island Dressing from a recipe on epicurious. I also throw everything together rather than layering it. But no matter how you do it, this stuff is the bomb!

    Reply

  40. Margaret Murphy Tripp on December 10, 2011 at 6:01 pm

    Well, that sounds incredibly good….and the reuben is my favorite sandwich! You’re right, this sounds perfect for Superbowl Sunday!

    Reply

  41. Margaret on December 15, 2011 at 9:34 am

    I have been making this for ever! I use my small crock pot (perfect for dips) after a little trial and error period I find using the can of sauerkraut and not draining it actually keeps this dip from drying out!

    Reply

  42. Courtney on March 16, 2013 at 11:06 am

    So excited to make this for our St. Patty’s day party tonight!! Can I make it in advance and keep it in the fridge till I bake it?

    Reply

  43. Sabrina on March 16, 2014 at 9:53 am

    Making this for a party tomorrow! Does anyone know if I could make it tonight or tomorrow morning and then keep it in the fridge until I’m ready to bake it?

    Reply

    • Michelle on March 17th, 2014 at 10:25 am

      Hi Sabrina, I think you could do that without a problem.

      Reply

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