Cheesy and Delicious Reuben Dip Recipe

Spread the love

If you love a classic deli sandwich, you’re going to be obsessed with this Reuben Dip. It has everything you crave in a traditional Reuben sandwich—creamy, tangy, savory, and cheesy—layered into one scoopable appetizer. You can even add as much Thousand Island dressing as you desire. Pair it with some toasted rye bread for the perfect bite.

Now let’s get right to the good stuff…

how to make classic deli reuben dip

INGREDIENTS:

Gather your ingredients and get ready to make this amazing dip, good enough to eat as a meal. This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

  • 8oz package cream cheese-softened
  • ½ cup sour cream
  • ¼ cup mayo
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup sauerkraut (drained)
  • 1 cup Thousand Island dressing
  • ¾ lb chopped deli corned beef
  • 7 oz package sliced Swiss cheese

ingredient information:

  • Cream cheese: We prefer using Philadelphia brand cream cheese for this dip, though any brand will work. If you haven’t had a chance to leave it out to soften, just pop it in the microwave for about 20 to 30 seconds.
  • Sour cream: Our favorite brand of sour cream is Daisy for both the flavor and texture. You should use your favorite. This can also be swapped out for Greek yogurt.
  • Sauer kraut: This is a classic element to any Reuben sandwich. Choose your favorite brand of sauer kraut. If there are long strings in the sauer kraut, give it a quick chop.
  • Corned beef: Corned beef is a brisket that has been cured in a salt brine for several days. In some countries it’s called salt beef. This is a staple at delicatessens and is generously stacked up on a Reuben sandwich in the best New York City delis.
  • Swiss cheese: This cheese has a mild, buttery, and nutty with a slightly sweet scent. It’s holes are iconic. If you don’t have Swiss on hand, choose another mild cheese like Gruyere or Fontina.
  • Thousand Island dressing: This dressing is both creamy and tangy, with little bits of sweet pickle relish that pop in your mouth. If you’re ever wondering what they put on a Big Mac, it’s a lot like this dressing. I could eat it with a spoon. Be generous with the application in this Reuben dip.

instructions:

Stick around to the end, and I’ll tell you how to toast your rye bread for serving.

  1. Preheat the oven to 375 degrees.
  2. Squeeze the extra liquid from the sauerkraut
  3. Chop the sauerkraut into little bits so that there won’t be strings in the dip if needed and transfer it to a large mixing bowl.
  4. Take 4 pieces of the Swiss cheese and chop into small pieces. Add it to the bowl also.
  5. Now place the softened cream cheese, sour cream, garlic powder, onion powder, mayo, and ½ cup of the Thousand Island dressing into the mixing bowl. Thoroughly mix together with a spatula.
  6. Transfer the mixture to a deep dish pie plate or 9×9 baking dish and spread it in the bottom.
  7. Finely chop the corned beef and layer it on top of the cream cheese mixture.
  8. Layer on the rest of the Swiss cheese.
  9. Bake for 25 to 30 minutes until cheese is melty and bubbly.
  10. Finish off with a drizzle of the remaining Thousand Island dressing.
Reuben dip being served on rye bread with melty pulled swiss cheese
  • adding sauer kraut to the Reuben dip
  • chopping Swiss cheese for Reuben dip
  • Mixing the ingredients for a Reuben dip
  • Transferring the creamy mixture for the Reuben dip into a serving dish
  • chopping corned beef for Reuben dip
  • adding corned beef to the Reuben dip
  • Layering Swiss cheese onto Reuben dip
  • Drizzling Thousand Island dressing onto Reuben dip

my recipe tips

  • Preparing the sauer kraut: When I made this dip, I did not drain the sauer kraut sufficiently. Don’t make my mistake. Be sure to give it a good squeeze through a cloth to get rid of all excess moisture.
  • Cheesiness level: I stuck with 7 oz of Swiss cheese since that was the size of the container of slices that was available at my local Aldi. However, a little extra cheese on top wouldn’t hurt. You may want to add another layer of slices on top of the dip.
  • Extra dressing: Everyone has their own preference with how much Thousand Island dressing to use on a Reuben. I personally keep some on the side for extra dipping, and I recommend that you do that with this Reuben dip to. Provide the bottle of dressing alongside the dip so that your guests and family have the option to add more if they’d like.
  • Give it a kick: If you’d like to give the creamy base of this dip a little extra kick of flavor, add a Tbsp of horseradish or Dijon mustard into the mix. It will enhance the overall flavor without adding heat.

recipe video

🍽️ serving ideas

There is really only one ideal thing to serve with this dip to finish off the Reuben sandwich flavors, and that’s toasted Rye bread. It would take awhile to toast pieces two at a time in a toaster. Instead, layer pieces of Rye bread on a cookie sheet and brush with olive oil or melted butter. Then bake for 10 to 15 minutes in a 375 degree oven, turning half way through.

You can also simply serve this with pieces of rye bread, not toasted, crackers, pumpernickel bread, tortilla chips, or flat bread, to name just a few options.

If you’re having a get together with lots of appetizers, this dip recipe is great alongside this bacon cheddar dill pickle dip or this stuffed mushroom dip. Then there will be a little something for everyone.

do we have a preferred cream cheese brand?

Yes!!! I understand that this is a personal preference, but I always use Philadelphia cream cheese (even though Philly is our sports rival here in Pittsburgh). There’s just something about the taste. That being said, any cream cheese brand will work just fine. So, stick with your favorite brand when making this dip.

how to make toasted rye bread

To make some toasty rye bread in a batch, set your oven to 375 degrees. Slice the bread into slices about 1/2 thick and lay it out on a cookie tray. Brush each side with olive oil and bake it for approximately 10 to 12 minutes, flipping half way through, until it’s toasty.

Reuben dip being served on rye bread with melty pulled swiss cheese

recipe notes

  • Tips: Check out my recipe tips above to help you get the best results for this super yummy dip.
  • Storage: Keep leftovers (if you even have any) covered in plastic wrap or in an airtight container in the fridge for up to 3 to 4 days. I don’t recommend freezing this dip, as it may affect the texture.
  • Dip prep: You can prepare this Reuben dip ahead of time, but I would hold off on the baking until just before serving.
  • Reheat: You can use the microwave, air fryer or oven to reheat this dip. My preference is to place it back in the oven until warmed through and the cheese is melty. Whatever method you decide to use, keep a close eye so that the dip does not become overworked or even burnt.

More Yummy Dips...