Description
Hot Reuben Dip is a warm, creamy appetizer inspired by the classic Reuben sandwich, combining cream cheese, sour cream, Thousand Island dressing, Swiss cheese, corned beef, and sauerkraut. Baked until bubbly and golden, this dip is perfect for serving with rye bread or crackers at gatherings and parties.
Ingredients
Scale
Main Ingredients
- 8 ounces cream cheese (softened)
- 1/2 cup sour cream
- 1/2 cup Thousand Island dressing
- 2 cups shredded Swiss cheese (divided)
- 1 1/2 cups chopped corned beef
- 1 cup sauerkraut (drained and squeezed dry)
- 1 teaspoon caraway seeds (optional, for authentic Reuben flavor)
Garnish
- Finely chopped fresh parsley (for garnish)
Instructions
- Prep: Heat your oven to 425°F (220°C). Grease a small baking dish or skillet to prevent the dip from sticking during baking.
- Mix base: In a large bowl, combine the softened cream cheese, sour cream, and Thousand Island dressing. Mix thoroughly until the mixture is smooth and creamy.
- Add fillings: Stir in 1 1/2 cups of shredded Swiss cheese, the chopped corned beef, drained sauerkraut, and caraway seeds if using. Mix everything thoroughly to evenly distribute all ingredients.
- Assemble dip: Spread the combined mixture evenly in the prepared baking dish. Sprinkle the remaining 1/2 cup of Swiss cheese evenly over the top to create a cheesy crust.
- Bake: Place the dish in the preheated oven and bake for 15 to 20 minutes until the dip is bubbly and the cheese topping is melted and golden brown.
- Garnish and serve: Remove from the oven, sprinkle with finely chopped fresh parsley for color and freshness, and serve the dip hot alongside rye bread pieces or crackers for dipping.
Notes
- Drain and squeeze the sauerkraut well to avoid excess moisture in the dip.
- Caraway seeds are optional but add authentic Reuben flavor.
- Serve immediately for best texture and flavor.
- Can be made ahead and refrigerated; bake just before serving.
- Pair with rye bread or sturdy crackers to scoop up the rich dip.
