Reuben Dip That Starts The Party
This hot Reuben Dip is one of the easiest, most flavor-packed appetizers you can throw together. It’s loaded with tender, salty corned beef, tangy, punchy sauerkraut, and plenty of melty Swiss cheese. It comes out of the oven bubbly, cheesy, and gloriously chunky.
It’s completely make-ahead. Assemble it, tuck it into the fridge, and right before guests arrive, just pop it in the oven. A little time later, it’s hot, melty, and nearly impossible to wait for.
This is always my little prelude to the full corned beef extravaganza. A warm skillet of this Reuben Dip hits the table, my bright green cocktail gets batched up, and just like that… the tone is set. It feels like the official kickoff to St. Patrick’s Day at my house.
But here’s the thing, it’s not just a once-a-year situation. This dip works anytime you want something a little heartier on the table. Game night. Great for a camping weekend. Really, do we need an excuse for a hot, cheesy, meaty dip?
Let’s dip into the ingredients. See what I did there? We’re not easing in gently. We’re diving straight into melty, savory, briny perfection.
Reuben Dip Ingredients
- Butter – for sautéing the scallions and building that first layer of flavor. It adds richness right from the start.
- Scallions – mild, slightly sweet, and perfectly oniony.
- Cream Cheese – full-fat, please. This is not the place to cut corners. We’re not eating this every day. Full-fat gives you that luscious, creamy base that makes the whole thing scoopable and dreamy.
- Ketchup, Dijon, and Mayo – together they create that classic Thousand Island-style flavor. Tangy, slightly sweet, and exactly what makes a Reuben taste like a Reuben.
- Sauerkraut – briny, tangy, and absolutely essential. Make sure you squeeze out the excess liquid so your dip stays creamy, not watery.
- Swiss Cheese – grate it yourself. It melts better, tastes better, and gives you those glorious cheesy pulls.
- Black Pepper – a little warmth to balance the richness.
- Chopped Corned Beef – ask for thick-cut slices right from the deli, then dice into small cubes. Or you can chop leftover cooked corned beef.
- Chives – totally optional… but they add a fresh pop of color and a little brightness right at the end.
How to Make this Dip
Step 1
Preheat your oven to 375 degrees. Let’s get this party started.
Step 2
In a small skillet over medium heat, melt the butter and toss in your chopped scallions. Sauté them just until softened and fragrant, about 2 minutes. You’re not browning them, just waking them up. Remove from heat and set aside.
Step 3
In a large bowl, add the cream cheese, ketchup, Dijon, and mayo. Whisk it together until smooth and creamy. Then stir in those sautéed scallions, and make sure you scrape in every last bit of that buttery goodness from the pan. We’re not leaving flavor behind.
Step 4
Fold in the well-drained sauerkraut first. Then add the shredded Swiss, chopped corned beef, and black pepper. Gently mix it all together. It should look thick, chunky, and already tempting.
Step 5
Spoon the mixture into a cast-iron skillet (my favorite for those golden edges) or an 8×8 casserole dish. Smooth it out, then top with more shredded Swiss.
Step 6
Bake uncovered for about 30 minutes, until hot and bubbling around the edges. When it comes out, sprinkle chopped chives over the top for a fresh pop.
Serve it warm with toasted pumpernickel, rye bread, or sturdy crackers. And dig in!
Tips for Making the Best Reuben Dip
Drain the sauerkraut really well – This is key. Press out as much liquid as you can so your dip stays creamy and thick, not watery.
Grate your Swiss from a block – Pre-shredded cheese is coated with anti-caking agents that keep it from clumping in the bag… and also keep it from melting as smoothly. Freshly grated melts better and gives you that irresistible bubbly top.
Ask for very thick-cut corned beef at the deli – Tell them you want it sliced thick. Then dice it into generous chunks at home. You want real bites of corned beef throughout, not tiny shreds that disappear into the mix.
Use room-temperature cream cheese – it blends much easier and gives you a smooth, lump-free base. Cold cream cheese will fight you.
Don’t skip the extra cheese on top – That final layer is what gives you those golden, slightly crispy edges.
Serving Suggestions
Serve this dip hot and bubbly with toasted pumpernickel or rye bread to give it that classic Reuben sandwich vibe. Thick little toasts are perfect for scooping up all that cheesy goodness.
Feeling a little indulgent? Serve it with homemade pretzels. That salty, chewy bite with the creamy dip is pretty irresistible.
If you’re hosting a full St. Patrick’s Day party, definitely craft up one of my green cocktails. My Emerald Bliss keeps the festive energy going, or lean into something creamy like my Pistachio Martini.
When I’m at the cabin, I love putting the cast-iron skillet right on the grill to heat this dip through. Then I serve it alongside my Campfire Mule, which feels exactly right after a long day outside.
One Last Scoop Before You Go
If you make this Reuben Dip, I’d love to hear how it goes. It’s one of those appetizers that tends to gather people around the table pretty quickly.
And if you’re into cozy gatherings, signature cocktails, and recipes that keep your crew well fed, come join the Cozy Crew. That’s where I share all the good stuff happening in the kitchen and at the cabin.
Reuben Dip
Equipment
- small cast-iron skillet or 8×8 casserole dish
Ingredients
- 1 tbsp butter
- 2 scallions chopped
- 4 oz cream cheese softened
- 2 tbsp ketchup
- 2 tbsp mayonnaise
- 2 tbsp dijon mustard
- 1 cup sauerkraut well-drained and squeezed dry
- 1½ cup swiss cheese divided, shredded
- ½ pound corned beef diced into small cubes
- ¼ tsp black pepper
- 1 tbsp fresh chives chopped, optional
Instructions
- Preheat the oven to 375°F.
- Melt the butter in a small skillet over medium heat. Add the chopped scallions and sauté until softened and fragrant, about 2 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the cream cheese, ketchup, Dijon mustard, and mayonnaise until smooth and creamy.
- Stir in the sautéed scallions, making sure to scrape in all the buttery goodness from the skillet.
- Fold in the drained sauerkraut, one cup of the grated Swiss cheese, chopped corned beef, and black pepper. Mix gently until everything is well combined.
- Spoon the mixture into a cast-iron skillet or small casserole dish and smooth the top. Sprinkle with the remaining shredded Swiss cheese.
- Bake uncovered for about 30 minutes, until the dip is hot and bubbling around the edges and the cheese on top has melted.
- Remove from the oven and sprinkle with chopped chives if using. Serve warm with toasted pumpernickel, rye bread, bagel chips, or sturdy crackers.
