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Katie's Cucina » Recipes » Irish

Hot Reuben Dip Recipe

Published: Mar 22, 2021 by Katie · This post may contain affiliate links

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Top view of a female hand holding baguette with dip with text on image for Pinterest.
Top view of rectangular baking dish filled with dip and a spreading knife with text on image for Pinterest.
Two photos of baked dip divided between text on image for Pinterest.
Female hand spreading dip on a baguette with text on image for Pinterest.
Top view of a white casserole dish filled with dip and a spreading knife with baguettes around the baking dish.
Two photos of baked reuben dip split by text on image for Pinterest.

Hot Reuben Dip Recipe has all the flavors of a Reuben sandwich, but with out the bread. A mix of corned beef, sauerkraut, Russian sauce, and swiss cheese baked until bubbly. Use baguette slices or bagel chips to dip and enjoy.

Top view of a baking dish filled with Hot Reuben Dip with a knife in the dip.

Have you ever tried Reuben Dip? I created this recipe years ago, and have been making it ever since as an easy way to use up leftover corned beef. When I first researched how to make a hot Reuben Dip I had seen a wide variety of recipes out on the web. Some called for the slow cooker and others called for baking it in the oven. And the sizes all varied too. I mainly found that most recipes called for a ridiculous portion size of this dip. So I scaled it down so that it could feed 4-8 people as an easy appetizer.

We love Irish food in my home. Although, we aren’t Irish we eat our fair share of the cuisine. Whenever I make corned beef I try to use up leftovers to make my Hot Reuben Dip Recipe and of course a Reuben Panini. Today we are going to take a few of the leftovers from my past recipes and create this dip. Any Reuben lover has to have this dip in their lives.

Table of contents

  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • Recipes
    • Love sauerkraut? Try these other recipes…

Ingredients

Ingredients on marble countertop: sauerkraut, swiss cheese, Russian sauce, and corned beef.
  • Corned Beef – You will only need one cup of corned beef for this recipe. It’s best to use leftover Corned Beef, but you could easily use deli corned beef.
  • Sauerkraut – I use a small can of sauerkraut. Make sure to rinse it well before mixing in.
  • Russian Sauce – I love to use my Homemade Russian sauce recipe, but a bottle of sauce will work too.
  • Swiss Cheese – You can use slices of swiss cheese or shredded. I prefer shredded and have found it in the prepackaged shredded cheese section in the refrigerated cheese section.

Directions

Top view of a bowl of Russian sauce, corned beef and saurkraut.
  • Preheat oven to 400 degrees Fahrenheit.
  • Spray a small baking dish with cooking spray.
  • Mix together the sauerkraut, chopped Corned Beef, and homemade Russian Sauce. Pour into the baking dish, and top with grated Swiss cheese.
  • Bake in the oven for 15-20 minutes or until the top is golden brown and the dip is bubbling.
  • Serve immediately with crackers, rye bread, or even pita!

FAQs

Female hand scooping dip onto a toasted baguette using a knife.
How many people does this Reuben Dip feed?

This Reuben Dip recipe makes a small batch and will feed 4-8 people depending on the serving size.

Should I layer the dip or mix it?

For the Reuben Dip recipe you can mix all the ingredients together and save the cheese for the top or you can layer the dip with sauerkraut, corned beef, and Russian sauce followed by the cheese.

What should I use to dip with for Reuben Dip?

I like to serve slices of toasted rye bread, bagel chips, or even pita for Reuben dip.

What is a Reuben made of?

A Reuben is traditionally made of corned beef, sauerkraut, Russian Dressing, and swiss cheese sandwiched between rye bread.

Can you make Reuben Dip in the Crockpot?

Yes, you can make Reuben Dip in the Crockpot. Follow the directions and place in a small Crockpot. Bake on high for 2 hours until hot and bubbly. Enjoy or keep on “warm” mode until you are ready to enjoy.

Tips & Tricks

Top view of a baking dish filled with Hot Reuben Dip and baguette next to it.

I’ve been making Reuben Dip for almost a decade now and I’ve learned a few tips and tricks that I think you’ll find helpful!

  • Baking Dish – I suggest using a small baking dish and even better a disposable baking dish for super easy clean up (i.e., throw it away no cleaning necessary).
  • Cooking Spray – It’s a must to use cooking spray. Do not forget this step.
  • Make Ahead – You can make this dip ahead of time up to 12 hours in advance. Take the dip out of the refrigerator a half hour prior to baking.
  • Yield – This recipe yields about 2 cups of dip.
  • Prevent Oven Spills – Place the oven-safe dish on a baking sheet to prevent the dip from bubbling over and making your oven dirty!
  • Gluten Free – This recipe is naturally gluten free. To keep it gluten free use a gluten free cracker or bread to serve it with.
  • Make it a Sandwich – Yes, you read that correctly. You can smear this dip onto rye bread and make this into a hot Reuben sandwich!

Recipes

Female hand holding a bagle chip filled with Hot Reuben Dip.

Here are a few more of my favorite recipes.

  • Sautéed Beet Greens and Swiss Chard
  • Turkey and Chickpea Burgers with Dill Havarti
  • Baked Lemon Garlic Shrimp
  • One Pan Lemon Artichoke & Shrimp Orzo
  • Sheet Pan Lemon Garlic Chicken Dinner

Love sauerkraut? Try these other recipes…

  • Polish Feast: Roasted Pork, Potato Dumplings, Sauerkraut, and Red Cabbage
  • Reuben Panini

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Top view of a baking dish filled with Hot Reuben Dip with a knife in the dip.

Hot Reuben Dip Recipe

Hot Reuben Dip Recipe has all the flavors of a Reuben sandwich, but with out the bread. A mix of corned beef, sauerkraut, Russian sauce, and swiss cheese baked until bubbly. Use baguette slices or bagel chips to dip and enjoy.
5 from 1 vote
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Course: Appetizer
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 8
Calories: 90kcal
Author: Katie

Equipment

  • Oven

Ingredients

  • Cooking spray
  • 8 oz. Sauerkraut drained and rinsed well
  • 1 cup Corned Beef chopped
  • ½ cup Homemade Russian Sauce
  • 1 cup Swiss cheese grated

Instructions

  • Preheat oven to 400 degrees.
  • Spray a small baking dish with cooking spray.
  • Mix together the sauerkraut, chopped Corned Beef, and homemade Russian Sauce. Pour into the baking dish, and top with grated Swiss cheese.
  • Bake in the oven for 15-20 minutes or until the top is golden brown and the dip is bubbling.
  • Serve immediately with crackers, rye bread, or even pita!

Notes

  • Baking Dish – I suggest using a small baking dish and even better a disposable baking dish for super easy clean up (i.e., throw it away no cleaning necessary).
  • Cooking Spray – It’s a must to use cooking spray. Do not forget this step.
  • Make Ahead – You can make this dip ahead of time up to 12 hours in advance. Take the dip out of the refrigerator a half hour prior to baking.
  • Yield – This recipe yields about 2 cups of dip.
  • Prevent Oven Spills – Place the oven-safe dish on a baking sheet to prevent the dip from bubbling over and making your oven dirty!
  • Gluten Free – This recipe is naturally gluten free. To keep it gluten free use a gluten free cracker or bread to serve it with.
  • Make it a Sandwich – Yes, you read that correctly. You can smear this dip onto rye bread and make this into a hot Reuben sandwich!

Nutrition

Serving: 0.25c | Calories: 90kcal | Carbohydrates: 3g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 720mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 8mg | Calcium: 116mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

« Russian Sauce
Slow Cooker Ham (with apple sauce) »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Rachael {Simply Fresh Cooking}

    March 16, 2013 at 2:17 pm

    KATIE! This looks great, too! How many packages of corned beef did you have to buy to make all of these amazeballs recipes?!

    Reply
  2. Chung-Ah | Damn Delicious

    March 15, 2013 at 2:14 pm

    Reuben in dip form? YOU ARE A GENIUS!

    Reply
  3. Christine (Cook the Story)

    March 15, 2013 at 2:01 pm

    Such a GREAT use for leftovers. I love it! Now I’m wondering if I can serve Reubens to my family for dinner and then on the next night make this dip but use it as a pasta sauce. That would totally rock my mid-week world!

    Reply
    • Katie

      March 15, 2013 at 10:45 pm

      mmmm that sounds like a brilliant idea, Christine!

  4. Natalie J Vandenberghe

    March 15, 2013 at 1:33 pm

    Sounds delicious–thanks for sharing the recipe!

    Reply
  5. Ashley Bee (Quarter Life Crisis Cuisine)

    March 15, 2013 at 11:59 am

    I looove Reubens but dislike how messy they can get. This is the perfect compromise 🙂

    Reply
  6. addie | culicurious

    March 15, 2013 at 10:22 am

    yes! I love dip 🙂 What a great idea!!

    Reply
  7. Stephanie @ Girl Versus Dough

    March 15, 2013 at 9:14 am

    Where has this magical deliciousness been all my life??

    Reply
5 from 1 vote (1 rating without comment)

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