Baked Reuben Dip Recipe

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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.

Reuben Dip

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 for Reuben Dip.

Recipe Ingredients

  • Corned beef
  • Sauerkraut
  • Chopped olives
  • Shredded Swiss cheese
  • Shredded cheddar cheese
  • Mayonnaise

How to Make This Hot Reuben Dip Recipe

Chop corned beef into small pieces.

Chop sliced corned beef into small pieces.

Place all ingredients in a mixing bowl and stir well.

Place all ingredients in a large bowl and mix together well.

Baked Reuben Dip

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 slow cooker. If you want to take the low and slow approach, add the ingredients to the slow cooker 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

Cheesy Baked Vidalia Dip

Spicy Cheeseburger Dip Football Food!

Spinach Dip (Popeye Would Be Proud)

Reuben Dip

If you like a Reuben sandwich, you're going to want to make this easy, creamy, and utterly delicious Reuben dip for your next game day.
Prep Time: 2 minutes
Cook Time: 25 minutes
Total Time: 27 minutes
Course: sauce
Cuisine: American
Keyword: dip
Servings: 4
Calories: 393kcal

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

    Calories: 393kcal
    Tried this recipe?Mention @southernplate or tag #southernplate!

     

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    47 Comments

    1. this would be great served with one of those loaves of mini Pumpernickel sliced thin loaves … cut on the diagonal and toasted. mmmmm

      1. Hello Barbara, When Christy and I were eating this dip on chips we talked about how good this would be on those little slices of pumpernickel bread. We just haven’t had time to try it yet. It sounds wonderful though, doesn’t it? Let us know if you try it. Mama

        1. Hi, Mama Janice and Christy. Yep I tried the Party Loaf bread and it is amazing with your dip even un-toasted straight from the package.

    2. Oh my word! My husband loves Reuben sandwiches! I’m going to have to make this for him. I have never tried one, but I will try this dip. The grilled cheese sandwich idea is great! I will have to pass that bit of information to my husband. He will want to try that too, I’m sure. Thank you for sharing the recipe!

      1. Hi Darrelyn, Reuben sandwiches are a luxury that my husband and I buy whenever we are at a sandwich shop and they have them on their menu. I can’t wait to try this dip grilled on a sandwich. Christy says it is heavenly. I hope your husband loves it as much as we all do. Mama

    3. Mama Janice, I am so with you on loving me some Reuben sandwiches. I can’t wait to make this, it sounds so good that I think I could just eat it with a spoon. Thanks for sharing!

    4. Mama, I feel rather odd addressing you this way, but here goes. I love the Ruben myself, don’t eat it very often because the best place to get it closed down! Now that was a Ruben! This looks like it will be delicious and will have to try it.
      I like dips and spreads, I have an olive dip that I make at Xmas, and its rarely ever any left overs. So simple to make too, take a package of cream cheese, an 8 ounce package of sour cream, and a small jar of olives (I usually have a 6-8 ounce jar of Lindsay green olives with pimento on the shelf) Place the cream cheese in the food processor or mixer (I like the processor because I don’t have to chop the olives then) beat it up, add the sour cream, and mix well then drain the olives and add to the processor or chop fine, and add to the mixer. That’s it! I make it up a day ahead and you can heat it up if you want, leave it cold, or spread it on bread and grill the one side, or put it in the toaster oven and toast! Tastes great either way, but it does need to meld for at least 2 hours and 4 is better. I love it so much I make my own pickle dip the same way, chop the pickles fine or use the food processor, yummy!

      1. Hi Eva, Thanks so much for sharing your recipe. I will definitely make it this weekend when we host another football get together. My mouth is watering as we speak! Mama

      2. We love Olive Dip!!!

        Our recipe is just a tad bit different:

        1 jar green olives with pimento (6 oz)
        1 pkg cream cheese (8 oz)
        1 cup sour cream
        1 tsp garlic powder

        We like to make it the day before serving if possible. Serve with ripple potato chips, wheat thins or Ritz Chips ( we like these the best).

        We make this for most family birthdays but typically use Tofutti cream cheese and sour cream since my sister-in-law has a dairy allergy

    5. Well, Mama Janice… Reuben Sandwiches is another love you and I have in common! LOL Have put the ingredients on my shopping list. Can hardly wait to try it. And don’t worry about the Lego mat showing up in your pictures. Just makes your recipes look even more homey!! Oh, and thank you to Toni for sharing the recipe with you and all of us.

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