This Easy Reuben Dip is a great way to use leftover smoked corned beef or pastrami! It’s easy to assemble and makes the perfect party dip or snack!
This Reuben Dip has a creamy consistency with a hint of saltiness, cheesiness, and tanginess from the sauerkraut. You can easily assemble the dip and then either bake it in the oven or warm it to perfection in your slow cooker. If you do not have smoked corned beef or pastrami on hand, good quality deli meat will work in a pinch! Simply chop, assemble, cook, and enjoy.
Dip Ingredients
- 8 ounces package of cream cheese, softened at room temperature
- Smoked corned beef or pastrami, sub with good quality sliced variety found in most grocery store delis
- Sauerkraut (for this Reuben Dip, we recommend Bubbies brand)
- Gruyere cheese, sub with swiss cheese
- Sour cream
- Thousand Island dressing
- Garlic powder
- Black pepper
- Italian parsley, sub with chives
- Rye toast, crackers, or chopped vegetables
How to Make Reuben Dip
- Preheat oven to 350 degrees F.
- Combine ingredients: Squeeze excess liquid from sauerkraut and place it into a large bowl and combine with softened cream cheese, sour cream, dressing, chopped corned beef (or pastrami), gruyere, garlic powder and black pepper. Transfer Reuben Dip mixture to a 9 X 9 casserole baking dish, even out with a spatula.
- Bake: Place into the oven and bake for 25-30 minutes, or until it starts to bubble around the edges and hot and melted all the way through.
- Serve: Remove from the oven, and let dip rest for 10 minutes. Garnish with chopped parsley and serve with toasted rye bread crackers or chopped carrots, celery sticks, and cucumbers.
- Leftovers: Store leftover dip in an airtight container in the fridge for up to 4 days. Reheat in the microwave or enjoy cold.
Smoker Option
- If you are using chopped deli meat and would like to infuse a little extra smoky flavor in this Reuben Dip, then our smoker option is for you!
- Heat your smoker to 350 degrees F. Use mild to moderate smoke-flavored wood pellets (or chips) like oak or cherry.
- Assemble the dip as instructed in the recipe card, and transfer it to a disposable aluminum pan or cast-iron skillet. Place it in your smoker for 30 minutes until it’s good and bubbly around the edges. And voila! Your smoked Reuben Dip is ready to serve.
This Easy Reuben Dip recipe is a must-try for anyone looking for a delicious and easy homemade appetizer. Whether you prefer to cook it in the oven or smoker, this ooey-gooey dip is versatile and flavorful. Use it as a sandwich spread or burger topper. Simply delicious!
More recipes to try!
- Smoked Corned Beef Hash
- Smoked Brisket Reuben Sandwich
- Easy Pastrami Burgers
- Smoked Pastrami Steak
- Pastrami Spice Rub
Easy Reuben Dip
This Easy Reuben Dip is a great way to use leftover smoked corned beef or pastrami! It’s easy to assemble and makes the perfect party dip or snack! Cook this fantastic dip in your oven, or smoker.
Print Pin RateServings: 10 servings
Calories: 164kcal
Ingredients
- 8 ounces package of cream cheese softened
- 1 1/4 cups finely chopped smoked corned beef or pastrami
- 1 cup sauerkraut Bubbies recommended
- 1 cup grated Gruyere cheese
- 1/2 cup sour cream
- 1/3 cup Thousand Island dressing
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons chopped parsley garnish
- Rye toast crackers, or chopped vegetables
Instructions
- Preheat your oven to 350 degrees F.
- Squeeze excess liquid from sauerkraut and place it into a large bowl and combine with softened cream cheese, sour cream, dressing, chopped corned beef (or pastrami), gruyere, garlic powder and black pepper.
- Transfer the mixture to a 9 X 9 casserole dish, even out with a spatula.
- Place into the oven and bake for 25-30 minutes, or until it starts to bubble around the edges and hot and melted all the way through.
- Remove from the oven, and let dip rest for 10 minutes. Garnish with chopped parsley and serve with toasted rye bread crackers or chopped carrots and celery.
- Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold.
Notes
Smoker Option If you are using chopped deli meat and would like to infuse a little extra smoky flavor in this Reuben Dip, then our smoker option is for you!
Heat your smoker to 350 degrees F. Use mild to moderate smoke-flavored wood pellets (or chips) like oak or cherry.
Assemble the dip as instructed in the recipe card, and transfer it to a disposable aluminum pan or cast-iron skillet. Place it in your smoker for 30 minutes until it’s good and bubbly around the edges. And voila! Your smoked Reuben Dip is ready to serve.
Heat your smoker to 350 degrees F. Use mild to moderate smoke-flavored wood pellets (or chips) like oak or cherry.
Assemble the dip as instructed in the recipe card, and transfer it to a disposable aluminum pan or cast-iron skillet. Place it in your smoker for 30 minutes until it’s good and bubbly around the edges. And voila! Your smoked Reuben Dip is ready to serve.
Nutrition
Calories: 164kcal | Carbohydrates: 4g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 603mg | Potassium: 168mg | Fiber: 1g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 7mg | Calcium: 232mg | Iron: 1mg
