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.

5 from 1 vote

Print Pin

Course: Appetizer

Cuisine: American

Keyword: Reuben Dip

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 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.

Nutrition