Description
This Reuben Dip is a warm, creamy appetizer combining classic Reuben sandwich flavors into an easy-to-make dip. Featuring softened cream cheese, tangy Thousand Island dressing, savory corned beef, zesty sauerkraut, and melted Swiss cheese, it’s perfect for serving with pumpernickel bread, veggies, or crackers at any gathering.
Ingredients
Scale
Reuben Dip Ingredients
- 4 oz. Cream Cheese (softened)
- 1/2 cup Thousand Island Dressing
- 1/4 lb. cooked corned beef (leftovers or deli, chopped, about 1 cup)
- 1/2 cup well-drained sauerkraut
- 1 and 1/2 cup shredded Swiss cheese (divided)
- Optional garnish – 1 Tablespoon fresh parsley
Instructions
- Preheat the oven: Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the dip.
- Mix base ingredients: In a medium bowl, combine the softened cream cheese and Thousand Island dressing until smooth and creamy, using a stand mixer or a sturdy spoon.
- Add main fillings: Stir in the chopped corned beef, well-drained sauerkraut, and 1 cup of the shredded Swiss cheese until evenly incorporated.
- Transfer and top: Spread the mixture evenly into a 9-inch pie plate or shallow baking dish. Sprinkle the remaining 1/2 cup of Swiss cheese evenly over the top.
- Bake the dip: Place the dish in the preheated oven and bake for 20 minutes, until the cheese on top is melted and bubbly.
- Serve: Remove from the oven and garnish with fresh parsley if desired. Serve warm with pumpernickel bread, vegetables, or crackers for dipping.
Notes
- Ensure the sauerkraut is well-drained to prevent the dip from becoming too watery.
- Use a stand mixer for the creamiest result, but mixing by hand works fine too.
- This dip is best served warm to enjoy the melted cheese and blended flavors.
- Leftover dip can be refrigerated and gently reheated before serving.
- For extra flavor, you can add a pinch of black pepper or a dash of garlic powder to the mixture.
