Bubbly Hot Reuben Dip

Bubbly Hot Reuben Dip

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Matt Baus 1

"Got this recipe from a friend. If you love Reuben sandwiches you'll love this. Serve with bagel chips or rye toast."
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30 m servings 165 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Layer chopped corned beef in a pie plate or quiche dish.
  3. Spread sauerkraut over corned beef.
  4. Combine Thousand Island dressing and cream cheese in a bowl until smooth; mix in Swiss cheese. Pour over sauerkraut layer.
  5. Bake in preheated oven until bubbly, 20 to 25 minutes.



Although I like the base recipe, it needs improvement. I added caraway seeds (love them in sauerkraut and Dr. Oz says they help reduce bloating, in case you get that). I used Kraft's 1000 isl...

I halved the thousand island dressing and still it's flavor was overpowering. May attempt this one again and omit it all together.

We thought this was good! I really prefer the dips that you mix everything together b/c I feel the flavors are better distributed that way, but this was nice too. Thanks for sharing. ;)

The only thing that I changed was in the preparation of the final product, I added my cheese on top instead of mixing it.

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