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. Christy….I have so enjoyed your recipes and think my printer will need more ink soon as I run all of them off. Made both the Corned Beef Spread and the Vidalia Onion Dip for the Super Bowl and still have plenty left over (there were only two of us) so can I possibly freeze both as I sure hate to waste any of these delicious recipes? Thank you for your beautiful uplifting comments everyday. You are truly an inspiration!

    2. I seriously needed this. Like so many of your posts here, and stories in your cookbooks, I deeply relate and could use the positive encouragement. Unfortunately, my biggest source of discouragement comes from my mother. I’ve tried to address it with her, begged her to try to be positive and happy. Alas, it is something that does not come easily for her. I’m not giving up on her and kicking her out of the car, but it truly does affect my demeanor each and every single time we speak. Which is increasingly less often. 🙁 Does anyone have any experience with this and/or suggestions to help me? I love my mother dearly but it is exhausting trying to battle away the dark clouds she conjures.

    3. I made this today but used the low fat cream cheese, and the corned beef is only 90 calories for a whole package so this really is all that high in calories (unless you want to do like me and eat it all) but oh my goodness so yummy. I used an immersion blender to chop and mix it per someones suggestion of a chopper. I also added granulated garlic but that’s just me I love garlic I would add garlic to apple pie if I thought I could get by with it.

    4. Don’t know which I love the most, your sweet stories or your recipes!
      Have your tried black olives instead of worcestershire sauce? Chopped them finely and mix in.

    5. I think this is the dip I’ve been looking for…the hubs is really going to be happy when I make this Sunday! I’ve used Buddig meats for years and think they’re a pretty good product. Thanks!

    6. PS:
      I’m also planning to make the recipe for the pizza slices and the corned beef dip for Super Bowl Sunday…and I don’t even watch football!

    7. Dear Girl,

      First of all let me say that I am nobody…just a retired school teacher who spends lots of time in the kitchen cooking for my precious husband of 44 years.
      I LOVE to read your posts and love to try your recipes! You remind me of myself, about 30 years ago! It makes me so mad (and sad) to think that there are people who would criticize you or correct you when you are obviously such a pure spirit. I don’t understand and I can’t explain why some people take it upon themselves to “straighten us all out!” I never leave a comment, but I want you to know that 99.9% of the world thinks that you are the “BOMB!” (I’m quoting my daughter in law here, since I don’t really talk like that!) I love you! Mama Anne

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