Baked Reuben Dip

A creamy, cheesy baked Reuben dip loaded with corned beef, sauerkraut, Swiss cheese, and classic Reuben flavors. Perfect for parties, game day, and St. Patrick’s Day.

Course Appetizer, Dip

Cuisine American

Keyword baked reuben dip, hot reuben dip, reuben dip

Prep Time 15

Cook Time 30

Servings 12

Ingredients

8 oz Softened Cream Cheese
1/4 Cup 1000 Island Dressing
1/2 Cup Mayonnaise
1 tbsp Horseradish Mustard (or horseradish sauce/prepared horseradish) optional but adds a subtle kick
1 Cup Sauerkraut, very well drained
8 oz Swiss Cheese, freshly shredded
1 lb Deli Corned Beef, chopped leftover corned beef or deli pastrami will also work
Dried Parsley optional for garnish
14 oz Package Rye or Pumpernickel Cocktail Bread
1 tbsp Olive Oil for toasting the bread

Instructions

Preheat oven to 350°F / 175°C.
Mix cream cheese, Thousand Island dressing, mayonnaise, horseradish mustard, sauerkraut and cheese until smooth.
Gently fold in the chopped up Corned Beef.
Spread into an 8×8-inch baking dish and bake uncovered for 25–30 minutes until hot and bubbly.
Place the cocktail bread slices on a large baking sheet and brush with the oil. Bake for 10-15 minutes until crispy.
Garnish the hot dip with the parsley if desired. Serve hot and enjoy!

Notes

Make-Ahead & Storage

Make-ahead:

You can fully assemble the dip, cover it, and refrigerate up to 24 hours ahead. Bake when ready to serve.

Leftovers:

Leftovers reheat perfectly in the microwave. Just warm in short intervals, stirring as needed.

Freezing:

I don’t recommend freezing this dip. Cream cheese–based dips tend to separate and become grainy once thawed, so this one is best enjoyed fresh or refrigerated.