Hot Reuben Dip

All the flavors of a classic Reuben sandwich baked into a warm, scoopable dip that’s perfect for sharing.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, dip

Cuisine: American

Keyword: corned beef dip, hot reuben dip, reuben dip, reuben dip recipe

Servings: servings

Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray.
In a large bowl, add 1 (8-ounce) package softened cream cheese, ½ cup sour cream, and ⅓ cup thousand island dressing, and beat with a hand mixer until smooth.
Add 8 ounces chopped corned beef, 1 ½ cups shredded Swiss cheese, ¾ cup sauerkraut, and ½ teaspoon black pepper. Stir everything together until evenly combined.
Spread into the prepared dish. Bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.

Storage, Reheating, & Make Ahead Instructions

Fridge: Store leftover dip in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze leftover dip for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
Reheating: Reheat in the microwave in 30-second intervals, stirring between each, until heated through. You can also reheat in the oven, covered, until warm and bubbly.
Make ahead: Assemble the dip and cover tightly with plastic wrap. Refrigerate for 1 to 2 days, then bake as directed when ready to serve. You can also assemble and freeze the dip before baking. Thaw overnight in the refrigerator before baking, and add an extra 5 to 10 minutes to the baking time if needed.

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