Hot Reuben Dip
This cheesy Hot Reuben Dip is everything you love about the classic sandwich—melted Swiss, tangy sauerkraut, creamy dressing, and savory corned beef—all baked into one irresistible party dip. Perfect for St. Patrick’s Day or game day!
Servings: 8 appetizer servings
Calories: 300kcal
Ingredients
- 8 ounces cream cheese softened
- ½ cup sour cream
- ½ cup Thousand Island dressing
- 2 cups shredded Swiss cheese divided
- 1 ½ cups chopped corned beef
- 1 cup sauerkraut drained and squeezed dry
- 1 teaspoon caraway seeds optional, for authentic Reuben flavor
- Finely chopped fresh parsley for garnish
Instructions
- Prep: Heat oven to 425°F. Grease a small baking dish or skillet.
- Mix base: In a large bowl, combine softened cream cheese, sour cream, and Thousand Island dressing until smooth.8 ounces cream cheese, ½ cup sour cream, ½ cup Thousand Island dressing
- Add fillings: Stir in 1 ½ cups of the shredded Swiss cheese, chopped corned beef, sauerkraut, and caraway seeds (if using) until well mixed.2 cups shredded Swiss cheese, 1 ½ cups chopped corned beef, 1 cup sauerkraut, 1 teaspoon caraway seeds
- Assemble dip: Spread mixture in prepared dish. Sprinkle the remaining ½ cup of Swiss cheese over the top.2 cups shredded Swiss cheese
- Bake: Bake for 15-20 minutes, or until the dip is bubbly and the cheese is melted and golden.
- Garnish and serve: Remove from the oven, garnish with chopped fresh parsley, and serve hot with rye bread pieces or crackers.Finely chopped fresh parsley
Notes
- Sauerkraut tip: Be sure to drain and squeeze it very well—this keeps the dip from getting watery.
- Make-ahead: You can prep the dip up to 24 hours in advance. Cover and refrigerate until ready to bake.
- Serving suggestion: Serve with toasted rye or pumpernickel bread, crackers, or veggies for dipping.
- Leftovers: Reheat in the oven at 350°F until hot and bubbly, or microwave individual portions.
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 4g | Protein: 13g | Fat: 24.8g