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.
- Corned beef
- Chopped olives
- Shredded Swiss cheese
- Shredded cheddar cheese
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!
Store leftovers in an airtight container in the fridge for up to 4 days.
- 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)
- 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
- 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.
“The world is full of nice people. If you can’t find one, be one.”
Instead of olives, what else to use?
You can just omit them.
Thank you so much for this recipe. I made it last Sunday night for a snack after church and had to make it again last night. I believe my husband could eat it for breakfast!!!! It is so easy to make and is really good. A new favorite at our house.
I am so glad you liked it Kay!!!
Don’t know if someone might have suggested it, but why not use thousand island dressing instead of may?
this dip has to be delicious no matter how you tweak it. in my house I make it with thousand island dressing instead of mayo, and serve it with toasted, buttered rye toast squares. it is pure joy!
This is why I read the comments!!
Always good to read the comments 🙂 Thank you for yours.
Oh does this sound GOOD!!!! I have all the ingredients, Reubens are a favorite around here, and this recipe couldn’t be easier. We’re going to have to have this soon. I’m considering it for breakfast now.