Beef Reuben Dip Recipe

Ever scraped the crispy cheese off the side of a Reuben sandwich and thought—this, just this, in a bowl? That’s Beef Reuben Dip. It’s the sloppy, indulgent cousin of the classic deli sandwich—except now it’s hot, creamy, scooped up with rye toast or crackers, and disappears in minutes flat at any party. I once made it for a game day crowd and, not exaggerating, someone licked the bowl.

Beef Reuben Dip is an ooey-gooey baked dip loaded with tender corned beef, Swiss cheese, sauerkraut, and a creamy, tangy base that mimics Thousand Island dressing. You get everything you love in a Reuben, minus the bread—and even that’s optional ’cause we dip things now. It’s perfect for tailgates, potlucks, holidays, and “why-the-heck-not” weeknights.

Ingredients & Substitutions

Beef Reuben Dip starts with bold, briny, rich ingredients. The flavor’s not shy—it leans all the way in.

• 8 oz cooked corned beef, chopped (Use deli-sliced, homemade, or canned if desperate. Pastrami works, too, if you’re feelin’ spicy.)
• 1 cup sauerkraut, well-drained and squeezed (Dry it, or you’ll be swimming in sad soup.)
• 1 ¼ cups shredded Swiss cheese (Jarlsberg or Gruyère will make it even fancier.)
• 4 oz cream cheese, softened (Full-fat. Don’t play games.)
• ½ cup sour cream (Greek yogurt works in a pinch, but less luscious.)
• ¼ cup mayonnaise (Yes, mayo. It’s not optional.)
• 2 tbsp ketchup (Or sub in Thousand Island for a shortcut.)
• 1 tbsp finely chopped dill pickles or relish
• ½ tsp garlic powder
• ¼ tsp black pepper
• Rye crackers, baguette slices, or tortilla chips, for serving

Beef Reuben Dip can be tweaked for dietary needs—sorta. For dairy-free folks, use vegan cream cheese and cheese (good luck finding melty Swiss-style vegan cheese, tho). Gluten-free? Serve with GF crackers, duh. But corned beef… well, there’s no sub for that salt-cured goodness.

Step-by-Step Instructions

Beef Reuben Dip doesn’t require a culinary degree, but a little know-how goes a long way.

Step 1 – Prep the Oven Preheat your oven to 375°F (190°C). If you’re using a glass dish, don’t stick it in a cold oven—just trust me on this one.

Step 2 – Mix the Creamy Base In a big ol’ bowl, beat the cream cheese, sour cream, mayo, ketchup, garlic powder, and black pepper until smooth. Don’t just stir—mash it like it owes you money. Lumps are the enemy.

Step 3 – Fold in the Fillings Add in the chopped corned beef, drained sauerkraut, shredded Swiss, and dill pickles. Fold gently. Don’t overmix or it’ll look like cat food.

Step 4 – Bake That Beauty Spread the mixture evenly into a greased 8-inch baking dish or pie pan. Top with a sprinkle of extra Swiss if you’re wild. Bake uncovered for 20–25 minutes until bubbly and golden at the edges. The top should be browned and smell like the inside of Katz’s Deli.

Step 5 – Serve Hot (and Fast) Let it cool for 5–10 minutes—it’ll thicken a little. Serve with toasted rye slices, buttery crackers, or chips. Be ready to guard the bowl.

Beef Reuben Dip tip: If your sauerkraut’s still juicy, blot it with paper towels until it’s bone dry. Wet kraut ruins the whole vibe.

Cooking Techniques & Science

Beef Reuben Dip works ’cause of texture contrast and balance. You’ve got salty meat, sharp cheese, tangy kraut, creamy base—all fighting, then harmonizing.

Melting Swiss cheese gets stringy and nutty when baked, which adds a complex richness. It’s not like cheddar—Swiss doesn’t oil out, it smooths out. That’s critical.

Souring agents like sauerkraut and pickles add lactic acid, cutting through the fat. Without ’em, the dip’s just beefy mush. Pickled things keep your palate awake.

Cream cheese and mayo emulsify the dip. Mayo might seem odd, but it lends body and helps everything hold together. Think of it as edible glue (but tastier).

Baking uncovered is non-negotiable. You need that Maillard browning on top—those golden, toasted cheese bits? That’s flavor gold.

Pro tip: Make this in a cast iron skillet for even browning and a dramatic table moment. Just don’t touch the handle. You will forget it’s hot.

Serving & Pairing Suggestions

Beef Reuben Dip screams casual, but that doesn’t mean it can’t be dressed up.

Serve it in a warm cast iron skillet or a ceramic baking dish with toasted rye rounds artfully stacked nearby. No plastic trays here—make it feel like a mini NY deli.

Pair with:

• Rye or pumpernickel toast points (warm ’em up, brush with butter, sprinkle caraway if you’re feelin’ boujee)
• Classic potato chips, thick-cut
• Pretzel crisps
• Ice-cold beer, especially a malty brown ale or porter
• Dry white wine like Riesling or Grüner Veltliner if you’re classy like that

Beef Reuben Dip is also killer on baked potatoes, stuffed into sliders, or as a next-day grilled sandwich filling. Not kidding—spread leftovers on rye, grill with butter, and watch your life change.

Conclusion

Beef Reuben Dip isn’t shy, isn’t subtle, and isn’t ever left over. It’s a gooey, beefy, pickle-spiked tribute to everything great about a Reuben—melted into one mess of a perfect bite.

It balances salt, fat, acid, and crunch. It’s unfussy but rich, familiar yet indulgent. And best of all? You just dump, mix, and bake. Minimal effort, max payoff.

Final tip from the trenches: make a double batch. You’ll think you won’t need it. You will.

FAQs

Can I make Beef Reuben Dip ahead of time?

Yes. Mix everything, cover, and refrigerate up to 2 days. Bake just before serving. Add 5 extra mins if cold.

What’s the best substitute for corned beef?

Pastrami is solid. Deli roast beef can work in a pinch, but you’ll lose that signature briny punch.

Can I freeze Beef Reuben Dip?

Not really. The creamy base might split when thawed. It’s best fresh, but you can freeze, then reheat slowly and stir it smooth again.

Is there a cold version of this dip?

Kinda. Mix all the ingredients without baking and chill—more like a Reuben spread. Still tasty, just less molten.

How do I prevent my dip from being watery?

Drain and squeeze the sauerkraut. Even an extra teaspoon of juice can turn your dip into soup.