Hot Reuben Dip

The beloved sandwich with sauerkraut and corned beef turns into a hot baked dip, complete with rye toasts. This is a crowd-pleasing appetizer for a Game Day party, holiday party, or any cold-weather gathering.

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: 8 to 12 servings

Ingredients

  • 10 ounces corned beef, from the deli counter or homemade, chopped
  • 10 ounces cream cheese, room temperature
  • 6 ounces Swiss cheese slices from the deli counter, cut into small pieces
  • 3/4 cup sauerkraut, drained
  • 1/2 cup Thousand Island dressing, homemade or store-bought
  • 1 teaspoon caraway seeds
  • 8 slices rye bread, divided
  • 3 tablespoons butter, plus more for the toast
  • 1/2 teaspoon kosher salt, plus more for sprinkling
  • 1/2 tablespoon minced chives, for garnish

Special equipment:

Method

1 Heat the oven to 400°F.

2 Mix the dip: In a large bowl, combine corned beef, cream cheese, cubed Swiss cheese, sauerkraut, dressing, and caraway seeds with a sturdy spoon or spatula.

Spread evenly into a 2-quart oven-safe dish. Set aside.

Hot Reuben Dip

3 Make the bread crumbs: Tear two slices of rye bread into pieces and pulse in a food processor or spice grinder until coarsely ground. You need about 1 1/4 cups of crumbs; process additional slices of bread as needed.

Melt the butter over medium heat in a medium skillet. Add the crumbs and stir to coat. Continue cooking, stirring occasionally, for 5 to 10 minutes until the crumbs are dry and crisp. Remove from heat.

4 Bake the dip: Sprinkle the crumbs evenly over the dip. Bake for 25 to 35 minutes until the top is golden and the edges are bubbling.

5 Make the toasts: Lightly butter the remaining slices of rye bread and sprinkle with a bit of kosher salt. Stack slices on top of one another, and then slice into triangles or rectangles. Place a metal cooling rack inside a baking sheet and arrange the bread slices on top.

When there is about 10 minutes left on the dip, place the bread in the oven alongside the dip to toast. (It's fine to toast on a separate oven if you can't fit both the toasts and the dip on the same rack.)

Hot Reuben Dip

6 Serve the dip: Remove the dip and the toasts from oven. Top the dip with minced chives, stick in a spoon, and serve immediately while hot. Instruct guests to eat by scooping out a bit of the dip with the spoon and topping pieces of toast.

Hot Reuben Dip

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Comments

  • Maureen Thomas

    I’m gonna try this. Grew up just down the street from the Blackstone Hotel, Reubens are in my blood. We make Reubens all the time with my homemade corned beef and sauerkraut, Thousand Island dressing. Major comfort food. This will hit the spot for card parties.

    • Lucy Petterson

      I loved going to the Blackstone Hotel for reubens-they were the best! Can’t wait to try this as a dip!

      • Summer

        Hi, Lucy! You must be from Omaha! I hope you enjoy the dip!

    • Summer

      Hi, Maureen! Your reuben sounds delicious! I hope you enjoy the dip!

  • denise

    This looks amazing. Lenny loves a good reuben, so I am going to have try this dip out on him! Will be great for Super Bowl!

    • Summer

      Hi, Denise! I hope Lenny loves the dip. You are right, it’s perfect for a party!

  • Linda

    I’m from Omaha too and agree that the Rueben was born I. Nebraska…I understood the Rose Bowl but later heard it was at the Blackstone Hotel…which is probably long gone by now.

    I am going to sere this to my book lab next week!,

    • Summer

      Hi, Linda! I hope your book lab liked the dip. You are correct, it was the Blackstone Hotel. Unfortunately, the Rose Bowl is gone, but the Blackstone is still there. The whole area has been turned into an eating/dining/entertainment area called The Blackstone District.

  • Kay Nguyen

    This looks too good and my diet doesn’t like it haha! Thanks for sharing <3

    • Summer

      Hi, Kay! Everything in moderation, right?