If there’s one thing I can’t get enough of after a St. Patrick’s Day feast, it’s leftover corned beef. Seriously, it’s one of life’s underrated treasures. While corned beef sandwiches and corned beef hash are classics, I’ve found a way to take it to the next level with this cheesy, irresistible Reuben dip. With all the flavors of a classic Reuben sandwich—Swiss cheese, corned beef, sauerkraut, and a tangy dressing—this dip is practically guaranteed to disappear the minute you bring it to the table.
I’ll admit it: I’ve been known to sneak a chip or two (or ten) straight from the baking dish while no one’s looking. There’s just something about the creamy cheese mingling with salty corned beef and zesty sauerkraut that makes this dip dangerously addictive. And here’s a little secret—if you don’t have leftover corned beef from your holiday dinner, a quick trip to your local deli will solve the problem. Fresh corned beef or pastrami works perfectly here.
Whether you’re planning a casual game-day snack, a holiday party, or just a fun appetizer to enjoy at home, this Reuben dip is a total crowd-pleaser. Let’s talk about the perfect accompaniments to make this dip shine.
What to Serve With Reuben Dip
One of the joys of this dip is that it pairs beautifully with just about anything crunchy. Potato chips, sturdy crackers, or toasted bread slices all work wonderfully. But if you want to really capture that classic Reuben sandwich experience, homemade rye or pumpernickel chips are the way to go.
Here’s a little tip: cut your cocktail bread into triangles and toast them until golden brown. Brushing them with a little melted butter and seasoning with salt and pepper takes them from good to unforgettable. You don’t need to stick with just one type of bread—mixing rye and pumpernickel brings extra flavor and a beautiful variety for your guests to enjoy. If you prefer, you can stick to just one bread type, but trust me—variety is delicious.
Why This Reuben Dip Is So Special
What makes this dip stand out isn’t just the flavor combination—it’s also how easy it is to make. In about 40 minutes, you’ll have a warm, bubbling dish that looks impressive but doesn’t require hours in the kitchen. The creamy base made with cream cheese and Thousand Island dressing gives it that signature Reuben tang, while a little mustard and toasted caraway seeds add depth and complexity. Toss in Swiss cheese, tender corned beef, sauerkraut, and a touch of pickles, and you’ve got a dip that tastes like a Reuben sandwich in every bite.
This dip isn’t just for holidays or special occasions, either. It’s a fantastic addition to any party platter or appetizer spread. You can make it ahead of time, then bake it just before serving to give it that perfect cheesy topping. And if you’re like me and love the crunch of homemade bread chips, pairing them with this dip elevates it from simple snack to show-stopping appetizer.
Tips for Making the Perfect Reuben Dip
- Use room-temperature cream cheese. This makes it easier to mix with the dressing and prevents lumps.
- Drain your sauerkraut well. Too much liquid can make the dip watery, so a quick squeeze or a paper towel works wonders.
- Mix in some pickles. Roughly chopped sour pickles add a sweet-tangy crunch that complements the corned beef perfectly.
- Toast the caraway seeds. This brings out a nutty flavor that makes the dip extra special.
- Watch the broiler carefully. A minute or two is usually enough to get that golden cheese topping without burning it.
By following these simple steps, your Reuben dip will come out creamy, flavorful, and irresistible every time.
For the Chips:
6 oz. pumpernickel cocktail bread
6 oz. rye cocktail bread
6 Tbsp. salted butter, melted
Kosher salt, to taste
Black pepper, to taste
For the Dip:
Nonstick cooking spray
12 oz. cream cheese, room temperature
1/2 cup Thousand Island dressing
2 Tbsp. grainy mustard
1 Tbsp. caraway seeds, toasted
1/2 tsp. kosher salt
1/2 tsp. black pepper
12 oz. Swiss cheese, grated, divided
1/2 lb. cooked corned beef or pastrami, roughly chopped
1 cup sauerkraut, well-drained
3/4 cup sour pickles, roughly chopped
Fresh parsley, finely chopped, for garnish
1. Prepare the Chips:
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Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
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Cut each slice of bread into triangles. Arrange them on the baking sheets.
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Brush both sides of each triangle with melted butter, then season lightly with salt and pepper.
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Bake for 8–10 minutes until crisp and golden. Transfer to wire racks to cool completely.
2. Make the Dip:
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Preheat oven to 350°F (175°C). Lightly spray a 1-quart baking dish with nonstick cooking spray.
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In a medium bowl, combine cream cheese, Thousand Island dressing, mustard, toasted caraway seeds, salt, and pepper until smooth.
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Gently fold in 8 oz. of Swiss cheese, chopped corned beef, sauerkraut, and pickles. Spread the mixture evenly in the prepared baking dish.
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Sprinkle the remaining 4 oz. of Swiss cheese on top. Bake 20–25 minutes until the dip is bubbly around the edges.
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Turn on the broiler for 1–2 minutes to brown the top lightly. Keep a close eye to avoid burning.
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Remove from oven, garnish with parsley, and serve immediately with the rye and pumpernickel chips.
Notes
- Make Ahead: Prepare the dip up to the baking step, cover with foil, and refrigerate for up to 24 hours. Bake before serving.
- Cheese Options: Swiss cheese gives a classic Reuben flavor, but Gruyère or Havarti can add a unique twist.
- Bread Variations: Rye is traditional, pumpernickel adds sweetness. Feel free to mix or stick to one type.
- Spice It Up: A dash of smoked paprika or a little horseradish in the dip adds a delicious kick.
- Leftovers: Store any leftover dip in an airtight container in the fridge for 2–3 days. Reheat gently in the oven or microwave.