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Hot Reuben dip with corned beef, sauerkraut, and melted Swiss cheese in a creamy Thousand Island and cream cheese base.

Hot Reuben Dip with Corned Beef and Sauerkraut

Cream cheese and corned beef hot reuben dip with sauerkraut and Swiss cheese, baked in 25 minutes. Serves 10 at 210 calories per serving.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Method

Ingredients
  

  • 8 oz cream cheese 227 g, brought to room temperature until soft
  • ¼ cup mayonnaise 60 g
  • 3 to 4 tbsp Russian dressing or Thousand Island dressing
  • 1 cup Swiss cheese 113 g, shredded or crumbled
  • 12 oz cooked corned beef, diced, or deli pastrami 340 g, about 1½ cups
  • ¾ cup sauerkraut 170 g, well drained, homemade or store-bought
  • 10 slices rye bread, cubed, or vegetables for dipping

Method
 

  1. Set oven to 350°F (175°C). In a medium bowl, combine the cream cheese, mayonnaise, and 2 to 4 tbsp Thousand Island dressing, stirring until smooth.
  2. Add the chopped pastrami or corned beef, sauerkraut, and shredded Swiss cheese, mixing until uniformly incorporated.
  3. Move the mixture into a small baking dish or slow cooker and sprinkle an additional handful of Swiss cheese on top.
  4. Baked Reuben dip: Place in the oven at 350°F (175°C) for 20 to 25 minutes, until heated through and bubbling. Crock pot Reuben dip: Transfer to a slow cooker and cook on LOW for 1 to 2 hours, stirring from time to time.
  5. Optional: Garnish with diced pickles. Serve warm alongside your choice of dippers, such as vegetables, crackers, or bread slices.