Creamy Baked Reuben Dip with Corned Beef and Sauerkraut

Baked Reuben Dip
Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Baked Reuben Dip
Crispy Rye or Pumpernickel Bread for Dipping
Crockpot Option (Perfect for Parties)
Tips for Success

Baked Reuben Dip

If you want a party appetizer that gets noticed, this Baked Reuben Dip delivers. It captures the bold, familiar flavors of a Reuben sandwich—creamy, tangy, savory, and cheesy—served hot and scoopable. It’s the sort of dish guests keep coming back to, and because Reuben dip is uncommon, it feels special and surprising on any snack table.

This dip is perfect for game day, potlucks, holiday gatherings, cocktail parties, or St. Patrick’s Day. Serve it with toasted pumpernickel or rye cocktail bread, sturdy crackers, or chips and watch it disappear fast.

Why You’ll Love This Recipe

All the classic Reuben flavors in a creamy, shareable dip
An unexpected appetizer that stands out at gatherings
Can be made ahead, baked, or kept warm in a crockpot
Simple to scale for feeding a crowd

Ingredients You’ll Need

Cream cheese (8 oz), softened — the creamy base
Thousand Island dressing (1/4 cup) — classic Reuben flavor
Mayonnaise (1/2 cup) — adds richness
Horseradish mustard (1 tbsp) — for a mild bite (or use horseradish sauce/prepared horseradish; omit if preferred)
Sauerkraut (1 cup), very well drained — tangy and briny
Swiss cheese (8 oz), freshly shredded — melts best when fresh
Corned beef (1 lb), chopped — deli corned beef or leftover brisket; pastrami works too
Fresh parsley (optional) — for garnish

For Serving

Rye or pumpernickel cocktail bread (12–14 oz package)
Crackers or chips for dipping

How to Make Baked Reuben Dip

Preheat the oven to 350°F (175°C). In a large bowl, beat the softened cream cheese with Thousand Island dressing, mayonnaise, and horseradish mustard until smooth. Stir in the very well–drained sauerkraut and shredded Swiss cheese, mixing until evenly combined. Gently fold in the chopped corned beef so you have bite-size pieces throughout the dip.

Spread the mixture into an 8×8-inch baking dish (or a similar-sized ovenproof dish) and smooth the top. Bake uncovered for 25–30 minutes, until the dip is hot, bubbly, and lightly golden around the edges. If you like, sprinkle with chopped parsley just before serving.

Crispy Rye or Pumpernickel Bread for Dipping

While the dip bakes, arrange the rye or pumpernickel cocktail bread on a baking sheet and brush lightly with olive oil. Bake at 350°F (175°C) for about 10–15 minutes until the slices are crisp and golden. Toasted cocktail bread adds texture and a robust flavor that pairs beautifully with the tangy dip. Offer crackers and chips as alternatives so guests have options.

Crockpot Option (Perfect for Parties)

If you prefer to keep the dip warm for serving, transfer the prepared mixture to a 2–3 quart slow cooker. Heat on LOW for 1–2 hours, stirring occasionally, until everything is hot and melty. Then set the crockpot to WARM to hold the dip at serving temperature. This method is ideal for entertaining or taking the dip to an event.

Tips for Success

Drain the sauerkraut very well to avoid a watery dip.
Use freshly shredded Swiss cheese for a creamier melt—pre-shredded cheese often contains anti-caking agents that affect texture.
Chop the corned beef into small, scoopable pieces so each bite has a good balance of meat and cheese.
Serve the dip hot and bubbly for the best texture and flavor.

If you make this recipe, please leave a comment and rating. I love hearing from you!

Baked Reuben Dip

A creamy, cheesy baked Reuben dip loaded with corned beef, sauerkraut, Swiss cheese, and classic Reuben flavors. Perfect for parties, game day, and St. Patrick’s Day.

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Prep Time 15 minutes

Cook Time 30 minutes

Course Appetizer, Dip

Cuisine American

Servings 12

Ingredients

8 oz Softened Cream Cheese
1/4 Cup Thousand Island Dressing
1/2 Cup Mayonnaise
1 tbsp Horseradish Mustard (or horseradish sauce/prepared horseradish) optional but adds a subtle kick
1 Cup Sauerkraut, very well drained
8 oz Swiss Cheese, freshly shredded
1 lb Deli Corned Beef, chopped leftover corned beef or deli pastrami will also work
Dried Parsley optional for garnish
14 oz Package Rye or Pumpernickel Cocktail Bread
1 tbsp Olive Oil for toasting the bread

Instructions

Preheat oven to 350°F / 175°C.
Mix cream cheese, Thousand Island dressing, mayonnaise, horseradish mustard, sauerkraut and cheese until smooth.
Gently fold in the chopped corned beef.
Spread into an 8×8-inch baking dish and bake uncovered for 25–30 minutes until hot and bubbly.
Place the cocktail bread slices on a baking sheet, brush with oil, and bake 10–15 minutes until crispy.
Garnish the hot dip with parsley if desired. Serve immediately and enjoy.