If you love the classic flavors of a Reuben sandwich but want something fun, shareable, and perfect for a party or cozy night in, this Reuben Dip Recipe is an absolute must-try. Imagine all the savory goodness of corned beef, tangy sauerkraut, melted Swiss cheese, and that signature tangy dressing, blended into a creamy, warm dip that’s perfect for scooping up with crispy, buttery rye and pumpernickel bread chips. It’s comfort food in dip form, guaranteed to have everyone coming back for more!
Ingredients You’ll Need
Gathering simple, familiar ingredients is what makes this Reuben Dip Recipe so easy and rewarding. Each component brings its own distinct character, from the creamy tang of cream cheese to the crunchy, toasted seeds that add a hint of nuttiness and texture.
- Pumpernickel cocktail bread: Provides a rich, slightly sweet base for the chips, perfect for toasting to crisp golden perfection.
- Rye cocktail bread: Adds that classic, earthy rye flavor that complements the dip beautifully.
- Salted butter, melted: Used to brush the bread triangles for that irresistible baked crispiness and buttery flavor.
- Kosher salt and black pepper: Essential for seasoning both the chips and the dip with just the right amount of savory balance.
- Nonstick cooking spray: To keep your baking dish clean and ensure the dip cooks evenly without sticking.
- Cream cheese, room temperature: The creamy, dreamy base that holds all the ingredients together.
- Thousand Island dressing: Adds the tangy, slightly sweet, and distinctive flavor that’s a cornerstone of any Reuben.
- Grainy mustard: Brings a subtle kick and complex texture that elevates the dip’s flavor profile.
- Caraway seeds, toasted: Toasting these seeds unlocks their fragrant aroma, adding a traditional touch reminiscent of Reuben sandwiches.
- Swiss cheese, grated, divided: Melts beautifully to give the dip its gooey, luscious texture and rich taste.
- Cooked corned beef or pastrami, roughly chopped: The star protein that offers savory, hearty bites throughout the dip.
- Sauerkraut, drained: Infuses the dip with that punch of tangy, fermented goodness you expect in a Reuben.
- Sour pickles, roughly chopped: Adds bursts of tart crunch that keep every bite exciting and fresh.
- Parsley, finely chopped (for serving): A bright, herbal garnish that adds a splash of color and freshness to the finished dish.
How to Make Reuben Dip Recipe
Step 1: Prepare the Chips
Start by preheating your oven to 375°F and lining two baking sheets with parchment paper. Take each slice of pumpernickel and rye bread and cut them into two triangles for perfect dipping chips. Brush the triangles generously with melted butter on both sides, then sprinkle lightly with kosher salt and black pepper. Spread them evenly on the baking sheets so each chip gets that toasty, golden crisp edge. Bake for 8 to 10 minutes, then transfer them to wire racks to cool completely. This step turns simple bread into a crunchy, flavorful vessel that will carry the dip perfectly.
Step 2: Mix the Dip Ingredients
Next, grab a medium mixing bowl and add the cream cheese, Thousand Island dressing, grainy mustard, toasted caraway seeds, kosher salt, and black pepper. Stir everything gently until smooth and well combined. Then fold in 8 ounces of the grated Swiss cheese along with the roughly chopped corned beef, drained sauerkraut, and sour pickles. This mix promises a creamy, tangy, and savory dip loaded with delightful textures and classic Reuben flavors.
Step 3: Bake the Dip
Lightly spray a 1-quart baking dish with nonstick cooking spray to prevent sticking. Spread your dip mixture evenly in the dish, then sprinkle the remaining 4 ounces of grated Swiss cheese on top for a golden, melty finish. Bake the dish on the center rack for about 20 to 25 minutes, until it’s bubbling at the edges and irresistibly warm. For that perfect cheesy crust, turn on the broiler and watch carefully as the cheese browns in just 1 to 2 minutes. Serve the dip immediately for the best experience—the gooey cheese and warm filling are simply unbeatable.
How to Serve Reuben Dip Recipe
Garnishes
To make this dip truly pop, sprinkle freshly chopped parsley over the top just before serving. The fresh herb not only looks beautiful but adds a bright, slightly peppery note that breaks up the richness of the dip.
Side Dishes
This dip is a fantastic party star, so plan some hearty sides to complement it. Alongside the freshly baked pumpernickel and rye chips, consider serving crisp vegetable sticks like celery and carrot or even some lightly salted pretzels for crunch. A cold beer or a crisp white wine can set the mood perfectly.
Creative Ways to Present
Take your presentation to the next level by serving the dip in a rustic bread bowl or individual mini cast-iron skillets for a cozy, inviting vibe. You could also layer the ingredients in a clear glass dish for guests to see all those mouthwatering layers before digging in. No matter how you plate it, this Reuben Dip Recipe will look and taste like a star.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, no worries! Transfer any unused dip into an airtight container and store it in the refrigerator for up to 3 days. This gives you enough time to enjoy any second helpings without losing quality or flavor.
Freezing
While this dip is best enjoyed fresh for its creamy, melty texture, you can freeze leftovers if needed. Simply place the dip in a freezer-safe container and freeze for up to 1 month. Thaw it overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F until warmed through, about 15 to 20 minutes. Avoid microwaving if possible to keep that rich, bubbly texture intact. Adding a few fresh slices of Swiss cheese on top before reheating helps restore that ooey-gooey goodness.
FAQs
Can I make this dip vegetarian?
Absolutely! To keep the Reuben flavor without the meat, substitute the corned beef with sautéed mushrooms or a plant-based deli meat alternative. The sauerkraut and Swiss cheese will still deliver that authentic tangy bite.
What if I don’t have Thousand Island dressing?
No problem! Mix equal parts ketchup and mayonnaise with a splash of pickle juice and a pinch of paprika to create a quick homemade version that works beautifully in this dip.
Can I use regular sandwich bread instead of rye and pumpernickel?
While rye and pumpernickel contribute traditional flavors, you can use any sturdy sandwich bread you have on hand. Just make sure to toast it well with butter so the chips hold up against the creamy dip.
Is there a gluten-free option for the chips?
Yes! Use your favorite gluten-free bread and follow the same toasting method. It’s a great way to enjoy all the classic flavors of the Reuben Dip Recipe without gluten concerns.
How spicy is the dip?
This dip has a mild tangy and savory flavor profile with just a touch of spice from the grainy mustard. If you like it spicier, try adding a pinch of cayenne or a few dashes of hot sauce to the mix.
Final Thoughts
I cannot recommend this Reuben Dip Recipe enough for anyone who loves bold, comforting flavors and the joy of sharing food with friends and family. It’s simple to make, irresistibly delicious, and perfect for every occasion—from casual gatherings to game days or just a cozy night by yourself. Give it a try, and I promise it will become your new go-to dip for years to come!
Print
Reuben Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Reuben Dip recipe combines all the classic flavors of a Reuben sandwich into a warm, cheesy dip perfect for parties and gatherings. Crispy pumpernickel and rye bread chips accompany a creamy mixture of cream cheese, Thousand Island dressing, grainy mustard, Swiss cheese, corned beef, sauerkraut, and pickles, baked to bubbly perfection with a golden broiled cheese topping.
Ingredients
Bread Chips
- 6 oz. pumpernickel cocktail bread
- 6 oz. rye cocktail bread
- 6 tbsp. salted butter, melted
- Kosher salt, to taste
- Black pepper, to taste
- Nonstick cooking spray
Dip
- 12 oz. cream cheese, room temperature
- 1/2 cup Thousand Island dressing
- 2 tbsp. grainy mustard
- 1 tbsp. caraway seeds, toasted
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 12 oz. Swiss cheese, grated, divided
- 1/2 lb. cooked corned beef or pastrami, roughly chopped
- 1 cup sauerkraut, drained
- 3/4 cup sour pickles, roughly chopped
- Parsley, finely chopped, for serving
Instructions
- Prepare the Chips: Preheat your oven to 375°F and line two baking sheets with parchment paper for easy cleanup. This will ensure your bread chips bake evenly and don’t stick.
- Cut and Butter the Bread: Slice each piece of pumpernickel and rye bread into two triangles. Arrange the triangles evenly between the prepared baking sheets. Using a brush, coat both sides of each triangle with the melted butter. Lightly season with kosher salt and black pepper to enhance their flavor.
- Bake the Chips: Place the baking sheets in the oven and bake the bread triangles for 8 to 10 minutes until they’re crisp and golden. Once done, transfer them to wire racks to cool completely before serving. These chips will provide the perfect crunchy base for your dip.
- Prepare the Dip Mixture: Lightly coat a 1-quart baking dish with nonstick cooking spray to prevent sticking. In a medium bowl, combine the room temperature cream cheese, Thousand Island dressing, grainy mustard, toasted caraway seeds, kosher salt, and black pepper. Stir these ingredients until well incorporated for a creamy, flavorful base.
- Add Remaining Ingredients: Gently fold in 8 ounces of grated Swiss cheese, the roughly chopped corned beef, drained sauerkraut, and sour pickles. Mixing carefully maintains texture while distributing all the savory Reuben components evenly throughout the dip.
- Bake the Dip: Spread the prepared dip mixture evenly into the baking dish. Sprinkle the remaining 4 ounces of Swiss cheese on top to create a melty, cheesy crust. Bake on the center rack for 20 to 25 minutes, or until the dip is bubbling around the edges indicating it’s heated through and ready to serve.
- Broil to Brown the Cheese: Turn on the broiler and place the dip under it for 1 to 2 minutes, watching closely. This step browns and crisps the cheese topping, adding a delicious golden finish. Serve immediately alongside the cooled bread chips and garnish with finely chopped parsley if desired for a fresh pop of color.
Notes
- Ensure the cream cheese is at room temperature before mixing to achieve a smooth dip.
- Toast caraway seeds gently in a dry pan to enhance their nutty aroma before adding to the dip.
- Use fresh pumpernickel and rye cocktail bread for the best crunch on the chips.
- Watch the broiler carefully as cheese can burn quickly in just a minute or two.
- Feel free to substitute pastrami instead of corned beef for a slightly different flavor profile.
