Baked Reuben Dip Recipe
If you like a classic Reuben sandwich, you’re going to want to make this easy, creamy, and utterly delicious baked Reuben dip recipe for your next game day.
This hot Reuben dip recipe is guaranteed to be the hit of your next party. It features all the ingredients of a Reuben sandwich but in a deconstructed dip form. This includes corned beef, sauerkraut, chopped olives, multiple kinds of cheese, and mayonnaise. Baked until it’s a bowl of ooey-gooey cheesy goodness, to complete the sandwich-like dish, scoop it out with toasted rye bread.
One of my favorite things about this dish is that while it tastes wonderful warm from the oven, it also reheats great in the microwave. I also highly recommend spreading leftovers onto bread to make the most delicious Reuben grilled cheese sandwich ever. It was life-changing, seriously.
Another thing I love is that it’s so simple and easy to make. All you have to do is chop the corned beef, mix all the ingredients together, and bake! This is just another reason why this Reuben dip recipe is a must-make appetizer for your next event. Everyone is guaranteed to love it.
Recipe Ingredients
- Corned beef
- Sauerkraut
- Chopped olives
- Shredded Swiss cheese
- Shredded cheddar cheese
- Mayonnaise
How to Make This Hot Reuben Dip Recipe
Chop sliced corned beef into small pieces.
Place all ingredients in a large bowl and mix together well.
Spread mixture into a 13X9-inch baking dish and place in a 400-degree oven for 15 to 20 minutes.
That’s it! Enjoy!
Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Recipe Notes
- Many people make their hot Reuben dip recipe in the . If you want to take the low and slow approach, add the ingredients to the and cook on high for 2 to 3 hours or low for 4 to 6 hours.
- For something different, substitute the chopped corned beef for pastrami. You can use either sliced deli corned beef or homemade leftover corned beef in this recipe too.
- Speaking of substitutions… you could do 1/2 cup of mayonnaise and 1/2 a cup of Thousand Island dressing in this dip recipe too.
- Besides rye crackers or Triscuit crackers, serve your Reuben dip with pita chips, vegetable sticks, tortilla chips, or even pretzel rods.
- See our other Reuben dip recipe post here if you’d prefer to use cream cheese instead. I adore both options, obviously.
- As is, this recipe is gluten-free!
You may also like these delicious dips:
Pimiento Cheese Dip Good N Gooey
Spicy Cheeseburger Dip Football Food!
Spinach Dip (Popeye Would Be Proud)
Ingredients
- 3 packages Buddig corned beef 2 ounces each
- 8 oz. Swiss cheese shredded
- 8 oz. cheddar cheese shredded
- 1 can shredded sauerkraut either 8 or 10 ounces, drained
- 1 can chopped black olives 4.25 ounces
- 1 cup mayonnaise
Instructions
- Chop the corned beef into small, approximately 1/2-inch, pieces.3 packages Buddig corned beef
- Drain the sauerkraut.1 can shredded sauerkraut
- Mix all ingredients together well. Spread into a 13X9-inch baking dish. Bake in a preheated 400-degree oven for 15-20 minutes or until bubbly.3 packages Buddig corned beef, 8 oz. Swiss cheese, 8 oz. cheddar cheese, 1 can shredded sauerkraut, 1 can chopped black olives, 1 cup mayonnaise
- Serve with chips or crackers.
Enjoy!
Nutrition
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~Nisham Panwar
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Oh wow, does this look good! My husband and I love Reubens, but hardly ever have them for some reason. I’ve never made one, but we sometimes get them in a restaurant. I can’t wait to try this. Thanks Mama Janice, and Toni!
I serve this with rye bread also. The little party ryes can be expensive so I get regular rye bread and cut into quarters. I like it better. Have been making this dip for 20 years and no New Years party is without it.
This dip is delicious with the Rye Triscuit crackers!
I am not an olive fan….will it change the flavor (a lot) to leave out the olives?
I think it will be fine to leave them out Kallah.
Yum – this sounds delish! I think that this is something that will have to be made & *tested* this weekend!! 🙂 Thanks for sharing!
I think that is a brilliant idea Brenda!!! Let me know how the testing goes 😉
I LOVE THIS. I HAVE SERVED THIS WITH THE LITTLE PARTY RYE SQUARE BREAD THAT IS THINLY SLICED. BUT MY FAVORITE WAS IS TO HOLLOW OUT A DELI ROUND LOAF OF RYE TO CREATE A BREAD BOWL. SAVE THE CHUNKS OF BREAD AND PLACE AROUND THE BREAD BOWL AND USE THEM FOR DIPPING. SORRY FOR THE CAPS- I AM NOT SHOUTING, I JUST HIT CAPS LOCK AND AM TOO LAZY TO RE-TYPE.
LOL, I get it Elaine!!!
Hello Elaine, I am glad that you have actually use the party rye and loved it with this dip. I have been meaning to try it on the rye but just haven’t had time to get some. Since we live in such a small town, it is not available at our little grocery store. I’ll have to get some this weekend. Mama
You can go to your deli and ask them to make you a round rye or pumperknickle bread. These breads are already made and all they need to do is reshape them.
I didn’t know that Bobbie, thanks for the tip!!
Sounds good, will try this at our next (family/church) get-to-gather. Thanks Moma Janice!