Reuben Dip Recipe -
Reuben Dip Recipe
  • READY IN 30 mins

Reuben Dip

Recipe by  

"This is a party favorite. Everyone fights over the pan as soon as it comes out of the oven! Serve it with wheat crackers or small pieces of rye bread."

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Original recipe makes 8 to 10 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, combine mayonnaise and dressing.
  3. Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
  4. Bake for 20 to 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 17, 2004

I have used this recipe before and I put all the ingredients together and then let cook in my crock pot for 4 hours. Then I serve it in my mini crock pot in order to keep it warm.

Most Helpful Critical Review
Nov 02, 2003

This dip tastes just like a Reuben sandwich, but unless you keep it hot, the cheese congeals into a gluey, impossible-to-scoop-up mess. Make sure to serve this in a hot chafing dish or keep the baking dish on an electric hot tray.

Feb 04, 2005

I used 8oz cream cheese instead of mayo. I made in a crockpot on low and served with party rye bread and triscuits. It was a HUGE hit at work and at a school function!

Nov 03, 2003

What a hit! I made this for the adults at my son's birthday party, and figured a few people would enjoy it. What an understatement. When it came out of the oven, I couldn't get anyone away from this dish! They all hovered over it until every last bite had been consumed. I toasted rye bread and cut them into quarters for dipping. I also used a combination of swiss and mozzarella cheese for the topping, as I knew not everyone was crazy about swiss cheese. It was fantastic and I know it will be a requested dish in the future.

Nov 03, 2005

My mom has been making this for years, so I took pieces of her version and added it to this one. I skipped the Thousand Island dressing and used 2 cups of mayo with 1 can of drained and rinsed sauerkraut, a pound of shredded corned beef, one pound of shredded Swiss, 8 oz. shredded cheddar and 8 oz. of mozzarella. I mixed it altogether and baked it in a greased 9x13 for 1/2 hour and it was out of this world. I served it with Triscuits and cocktail rye, which my guests really enjoyed.

Apr 10, 2003

Wow, I've never had so many people beg me for more! It's definitely worth it to cook up a brisket - quality corned beef makes for quality dip. I spread a small amount of Jack Daniels dijon mustard over the corned beef before putting on the top layer to add a little zest. For a party, I make it in several small casserole dishes so while people are enjoying the first batch, another one can be warming up in the oven. Thank you Karen!

Nov 26, 2004

Grandpa and I liked this. I made a sample batch using canned corned beef. I can see that you would have to chop and drain the good quality bag or jar kraut you find in the deli or dairy case, in a strainer overnight and also use good deli corned beef shredded for best results. The dressing/cheese topping is what makes it really yummy so don't skimp, but don't overdo either. I would use REAL mayonnaise and good name brand Thousand Island. NO nonfat stuff, that is what gives it flavor!

Feb 12, 2004

I'm not a Reuben lover, so I didn't even get a chance to taste this, however, my Reuben lovin' guests gave this five stars. I ran my kraut thru the food processor to help make it easier to eat and served on party pumpernickel. A nice change from the run of the mill appetizer. Thanks Karen!


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  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 830 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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