Cold Reuben Dip Recipe

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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    ~General Douglas MacArthur

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    1. CHRISTY, I just love your quote encourage you have today I had a friend who she thought that this girl was her best friend and I told her to just let her go she is the one who losed a good friend not you. and told her I was very blessed I had her as a friend and to let this other girl go on her way she is not worth her friendship. Also I love the recipe to the corn beef dip. i will put this in my save resipes folder where i have lots of your resipes that i have . Thank You for sharring this with us today.

    2. I am all in for frugal. I am going to make this next occasion that i have a need for an appetizer. When you said corned beef ( before I read the newsletter) I thought of corned beef that comes in a square sort of can with that nasty key opener than I always seem to break. Anyhow that used to be very cheap and my family cooked it with with cabbage and boiled potatoes for a cheap, quick, and easy dish. The last time I looked for it it was close to five dollars a can and is only twelve oz. if I remember correctly. I am happy this version is a dollar.

      1. Great recipe–thanks for sharing–and great advice! I once heard (I have no idea if it’s true) that lobster fisherman don’t have to put a “top” on the containers (cages) they catch the lobsters in….it’s said that if one lobster tries to climb out, the other lobsters will drag him back down. Sometimes people are like that, too…so unhappy in their cages (but afraid to leave) that all they feel they can do is drag others down. It’s sad, really…but you gave great advice….keep on climbin’! 🙂

    3. Oh no you di-din’t…!!! Chop that lunch meat up on that nice plate! LOL But then again… your kitchen… your rules…! LOL Enjoyed the chat above and am glad that you have a healthy attitude towards folks trying to separate you from your courage! Wonderful advice!! BTW… the recipe looks tasty and easy! My kind of recipe for sure. Keep on keepin’ on, Christy! We’ve got your back!!

      1. If y’all look at most all of Christy’s recipe posts, she NEVER uses a chopping board, just a plate. I use a chopping board if one is clean, but I admit to using my Corelle sandwich plates just about as often. Plates are multi-taskers!

    4. Thanks for your words of wisdom today, Christy. Wonderful post and so timely for me. I pray to be one who does not separate anyone from their courage.
      This recipe sounds delicious!

      Bountiful Blessings!

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