Cold Reuben Dip Recipe

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If you like a Reuben sandwich, you’re going to want to try this cold Reuben dip recipe. Featuring corned beef, cream cheese, and green onion, it’s the perfect easy and tasty snack.

Reuben dip spread on a cracker.

Today I’m going to share a yummy cold Reuben dip or spread for your crackers with ya that will bring something new and delicious to any menu. Now, I’ve previously shared my hot Reuben dip recipe here. But this time we’re making a cold Reuben dip. It still has the same flavor and taste like a classic Reuben sandwich but in spreadable dip form. Sounds delicious, doesn’t it?

We’re talking diced corned beef, green onion, and cream cheese, with seasonings like Worcestershire sauce and seasoned salt. This is also one of the easiest dips you’ll ever make. Just dice the beef, chop the onion, combine the ingredients and let it sit in the fridge overnight. The next day, your cold Reuben dip will be ready to share with friends and family.

I love to serve it as an appetizer spread on my favorite crackers for game days or the Super Bowl. But you can serve it with whatever you like, including veggie sticks. 

Ingredients for cold Reuben dip.

Recipe Ingredients

  • Cream cheese (here’s my recipe for homemade cream cheese)
  • Chopped corned beef (any kind of cheap deli corned beef)
  • Green onions
  • Worcestershire sauce
  • Seasoned salt

How to Make Cold Reuben Dip

Dice corned beef.

Put all of your sliced corned beef on a big old plate and dice it up really well.

Chop up your onions, too.

Place all ingredients in mixing bowl.

Place all ingredients in a large bowl.

Mix ingredients together.

Mix. You saw that coming, didn’t ya? 😉

Wrap in cling wrap and refrigerate overnight.

Line a bowl with cling wrap and press your dip into it. Cover with more cling wrap and press it down a bit with your hands so that it molds to the shape of the bowl. Refrigerate overnight.

This is important because this is where your dip develops all of the wonderful flavors. Until then, it won’t taste near as good!

Cold Reuben Dip spread on cracker.

To serve this cold Reuben dip, remove from bowl and discard cling wrap. Top with more chopped green onion and serve alongside your favorite crackers.


Store leftover corned beef dip in an airtight container in the fridge for up to 4 days.

Recipe Notes

  • Besides wheat crackers, serve your dip as an appetizer with small pieces of toasted rye bread or pumpernickel bread, bagel chips, vegetable sticks like celery and carrot, rye chips or rye crackers, pita chips, or pretzel chips.
  • If you miss sauerkraut, you can add half a cup of sauerkraut (rinsed and drained) to this recipe. Alternatively, our hot Reuben dip includes sauerkraut.
  • You can also substitute the chopped corned beef for chopped pastrami if that’s your preference.
  • Isn’t cheesy enough? You can always add a cup of shredded cheddar cheese or shredded Swiss cheese (our hot dip also includes both).

Check out these other delicious dips:

Pimiento Cheese Dip

Easy Buffalo Chicken Dip

Cold Crab Dip Recipe

Baked Vidalia Onion Dip

Grandmama’s Tex Mex Dip

Cold Reuben Dip

With corned beef and cream cheese, this cold Reuben dip recipe tastes like a Reuben sandwich but as an easy, spreadable, and tasty snack.
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: corned beef, creamcheese, dip
Servings: 4
Calories: 116kcal


  • 16 ounces cream cheese, softened 2 packages
  • 2 packages thin economy corned beef the kind that's about $1 each
  • 3 green onions plus two to dice for topping
  • 1 tablespoon Worchestershire sauce
  • 1-2 teaspoons seasoned salt


  • Dice the corned beef and chop the green onion.
    2 packages thin economy corned beef, 3 green onions
  • Place all ingredients in a large bowl. Mix with an electric mixer until well combined.
    16 ounces cream cheese, softened, 2 packages thin economy corned beef, 3 green onions, 1 tablespoon Worchestershire sauce, 1-2 teaspoons seasoned salt
  • Line a small bowl with cling wrap. Scoop the spread into the bowl. Cover with more cling wrap and press into the bowl lightly. Place in the refrigerator overnight before serving.

To serve: Top with more chopped green onion and serve alongside your favorite crackers.


    Calories: 116kcal
    Tried this recipe?Mention @southernplate or tag #southernplate!


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    1. 4in school in the 60s. We were served a hot corn beef sandwich in a white sauce .maybe cream cheese? And either dry onion soup ( have you ever heard of this?,maybe its a Michigan thing)

    2. We make a slightly different version of this. Crm chse, grn onions, sm glass jar of dried beef finely chopped, sm can of chopped ripe olives, sm can of mushrooms finely chopped, no Wor. sauce, no salt (beef is pretty salty). Add dash of Italian seasoning. Kids who are generally picky eaters come back for seconds on this! Makes 2 cheese balls which can be topped w/ chopped pecans. Freezes well. Love your encouraging thoughts!!

    3. yummy spread and great advice. before I read this last year when someone left a snarky remark on my fb it hurt me as if i had been stabbed. this post and reading the Bible verse helped me overcome that feeling. thanks foe the “encouragement” my fb sister.

    4. Love this stuff! My family has been making it for years……I could eat the whole thing with a fork…It is also good for low carbers to eat with celery……YUMMY!

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