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This is the dip I bring out when I want the whole Reuben sandwich experience without building a dozen sandwiches. It is hot, salty, tangy, and built from deli-counter staples I usually already have after St. Patrick's Day.
What makes it work is balance. The sauerkraut keeps the cheese and corned beef from tasting too heavy, and the Thousand Island dressing adds that pickle-kissed sweetness you expect from a Reuben.
You can stir it together in one bowl, spread it into a dish, and let the oven do the rest while you pour drinks.
What goes into the dip
A short list that delivers the full Reuben profile. Use a good-quality corned beef from the deli counter and sauerkraut you drain very well. The rest is just cheese and dressing.
- Sauerkraut. Rinsed and squeezed dry so the dip stays creamy instead of watery. It brings the signature tang.
- Corned beef. Shredded cooked corned beef gives the dip its salty, meaty backbone. Leftover boiled brisket works great.
- Swiss cheese. Shredded Swiss melts into stretchy, nutty strands that hold everything together.
- Thousand Island dressing. The sweet-pickle relish and creamy base deliver that classic Reuben flavor.
- Mayonnaise. Adds richness and keeps the dip smooth even after it cools slightly.
How it comes together
- Drain the sauerkraut. Rinse it under cold water, then squeeze it by the handful until almost dry. Extra liquid makes a pool at the bottom of the pan.
- Mix the dressing base. Stir the mayonnaise and Thousand Island dressing together in a small bowl until completely combined.
- Layer everything. Spread the drained sauerkraut across a 9x13-inch baking dish, then scatter the corned beef and Swiss cheese on top. Dollop the dressing mixture evenly over the cheese.
- Bake until bubbly. Bake at 350°F for 20 to 25 minutes until the edges are bubbling and the top is lightly golden. Serve hot with rye toasts or crackers.
Squeeze the sauerkraut dry
This step is the difference between a thick, scoopable dip and a watery one. After rinsing, press the sauerkraut in a clean kitchen towel or squeeze it firmly by hand. A little moisture is fine, but you want it closer to damp spinach than dripping slaw. If you love the Reuben flavor profile, our Reuben Dip and Easy Reuben Roll Ups use the same deli staples.
Simple swaps that work
No Thousand Island on hand? Russian dressing is a classic substitute and adds a little horseradish kick. You can also replace half the Swiss with Gruyere for a nuttier melt, or use pastrami in place of corned beef if you want a smokier bite. For food-safety basics on handling deli ingredients, see the CDC food-safety guide.
Make ahead and reheat
You can assemble the dip up to 24 hours ahead and keep it covered in the refrigerator. Bake straight from cold, adding about 5 extra minutes. Leftovers reheat well in a 325°F oven for 10 to 15 minutes. The microwave works in a pinch but can separate the dressing. Try pairing this spread with our Savory Reuben Egg Rolls for a full Reuben-themed party spread.
Let the cheese brown
Shredded Swiss works best because it melts evenly and creates that golden-speckled lid. Resist the urge to stir halfway through. Letting the top set and brown gives you pockets of crispy cheese around the edges.
What to serve alongside
Rye toasts are the obvious choice because they echo the sandwich. I also like sturdy pumpernickel squares, pretzel crisps, or raw vegetables for contrast. A pickle plate on the side never hurts. For another creamy party option, try our Bruschetta Dip with Basil.
FAQs
- Can I make this in a slow cooker instead?
Yes. Combine all ingredients in a slow cooker and cook on high for 45 minutes to 1 hour, stirring occasionally, until hot and melted. Keep it on warm for serving.
- What can I use instead of corned beef?
Pastrami, roast beef, or even chopped cooked brisket work well. For a meatless version, try chopped sauteed mushrooms and a little smoked paprika.
- Can I use bottled dressing?
Absolutely. Store-bought Thousand Island or Russian dressing is traditional. Just choose one you like the flavor of, since it comes through clearly.
- How do I store leftovers?
Cover and refrigerate for up to 3 days. Reheat in a 325°F oven until warmed through, or microwave in short bursts, stirring between each.
- Can I freeze Reuben dip?
Yes, freeze it unbaked in a tightly wrapped dish for up to one month. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
- What dippers hold up best?
Thick rye bread toasts, pumpernickel squares, sturdy wheat crackers, and pretzel crisps all stand up to the cheesy layers. Avoid thin potato chips.
