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Hot Reuben Dip with Sauerkraut

A warm and rich dip that captures the classic Reuben flavor, perfect for parties and gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the dip
  • 1 package 8-ounce package cream cheese, softened
  • 0.5 pound sliced corned beef or pastrami, chopped (about 1 1/4 cups) Use tender slices for best results.
  • 8 ounces Swiss cheese, grated
  • 0.25 cup Thousand Island dressing
  • 0.5 cup sour cream
  • 1 cup sauerkraut, well drained Ensure it is well drained to avoid a watery dip.
  • Chopped parsley, for garnish
For serving
  • Rye toast or rye crackers
  • Pretzels
  • Celery, radishes, cucumbers, or carrots These add a fresh crunch.

Method
 

Preparation
  1. Heat your oven to 400°F. Prepare a 9-inch pie plate or a square baking dish.
  2. In a large bowl, combine the softened cream cheese, chopped corned beef or pastrami, grated Swiss cheese, Thousand Island dressing, sour cream, and well-drained sauerkraut. Mix until smooth.
  3. Spread the mixture into your baking dish in an even layer.
Cooking
  1. Place the dish in the oven and bake for 25 to 30 minutes until hot and bubbly.
  2. Once done, sprinkle chopped parsley over the top.
Serving
  1. Serve warm with rye crackers, rye toast, pretzels, or fresh vegetables.
Slow Cooker Option
  1. Combine all ingredients in a slow cooker. Cook on HIGH for 1 1/2 to 2 hours or LOW for 3 to 4 hours, stirring halfway through.
Make-Ahead Option
  1. Assemble the dip ahead of time, cover it, and refrigerate for 1 to 2 days before baking.
  2. Alternatively, freeze it unbaked and thaw overnight before cooking.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months. Reheat in the microwave or on the stovetop over low heat, stirring often.