Hot Reuben Dip Recipe (2024)

Hot Reuben Dip Recipe has all the flavors of a Reuben sandwich, but with out the bread. A mix of corned beef, sauerkraut, Russian sauce, and swiss cheese baked until bubbly. Use baguette slices or bagel chips to dip and enjoy.

Have you ever tried Reuben Dip? I created this recipe years ago, and have been making it ever since as an easy way to use up leftover corned beef. When I first researched how to make a hot Reuben Dip I had seen a wide variety of recipes out on the web. Some called for the slow cooker and others called for baking it in the oven. And the sizes all varied too. I mainly found that most recipes called for a ridiculous portion size of this dip. So I scaled it down so that it could feed 4-8 people as an easy appetizer.

We love Irish food in my home. Although, we aren’t Irish we eat our fair share of the cuisine. Whenever I make corned beef I try to use up leftovers to make my Hot Reuben Dip Recipe and of course a Reuben Panini. Today we are going to take a few of the leftovers from my past recipes and create this dip. Any Reuben lover has to have this dip in their lives.

Ingredients

• Corned Beef – You will only need one cup of corned beef for this recipe. It’s best to use leftover Corned Beef, but you could easily use deli corned beef.
• Sauerkraut – I use a small can of sauerkraut. Make sure to rinse it well before mixing in.
• Russian Sauce – I love to use my Homemade Russian sauce recipe, but a bottle of sauce will work too.
• Swiss Cheese – You can use slices of swiss cheese or shredded. I prefer shredded and have found it in the prepackaged shredded cheese section in the refrigerated cheese section.

Directions

• Preheat oven to 400 degrees Fahrenheit.
• Spray a small baking dish with cooking spray.
• Mix together the sauerkraut, chopped Corned Beef, and homemade Russian Sauce. Pour into the baking dish, and top with grated Swiss cheese.
• Bake in the oven for 15-20 minutes or until the top is golden brown and the dip is bubbling.
• Serve immediately with crackers, rye bread, or even pita!

FAQs

Tips & Tricks

I’ve been making Reuben Dip for almost a decade now and I’ve learned a few tips and tricks that I think you’ll find helpful!

• Baking Dish – I suggest using a small baking dish and even better a disposable baking dish for super easy clean up (i.e., throw it away no cleaning necessary).
• Cooking Spray – It’s a must to use cooking spray. Do not forget this step.
• Make Ahead – You can make this dip ahead of time up to 12 hours in advance. Take the dip out of the refrigerator a half hour prior to baking.
• Yield – This recipe yields about 2 cups of dip.
• Prevent Oven Spills – Place the oven-safe dish on a baking sheet to prevent the dip from bubbling over and making your oven dirty!
• Gluten Free – This recipe is naturally gluten free. To keep it gluten free use a gluten free cracker or bread to serve it with.
• Make it a Sandwich – Yes, you read that correctly. You can smear this dip onto rye bread and make this into a hot Reuben sandwich!

Recipes

Here are a few more of my favorite recipes.

• Sautéed Beet Greens and Swiss Chard
• Turkey and Chickpea Burgers with Dill Havarti
• Baked Lemon Garlic Shrimp
• One Pan Lemon Artichoke & Shrimp Orzo
• Sheet Pan Lemon Garlic Chicken Dinner

Love sauerkraut? Try these other recipes…

• Polish Feast: Roasted Pork, Potato Dumplings, Sauerkraut, and Red Cabbage
• Reuben Panini

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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