This hot, melty, cheesy, Reuben dip is as good as it’s namesake, or in my opinion, it’s even better! This gooey appetizer comes together nice and quick, I guarantee the taste will have you making this dip over and over again!
Sometime’s I miss St. Patrick’s Day. I mean the college way of doing St. Patrick’s Day. You know, when your day started with a beer early in the morning and it ended with green beer early the next morning.
It’s not that I miss that kind of party because I don’t. What I DO miss is the carefree attitude that came with a day like that. All that mattered was living in the moment and having fun. There weren’t any responsibilities.
I wouldn’t trade my current reality to go back in time. But I would love to be that happy-go-lucky (no pun intended) and forget my cares for just a moment.
But I can’t, so I will celebrate St. Patrick’s Day with good food instead!
What Is A Reuben Dip?
Before we talk about this Reuben dip, we need to know more about a deli favorite sandwich; the Reuben!
A traditional Reuben sandwich is made up of corned beef, Swiss cheese, sauerkraut, and Russian dressing all stuffed between two pieces of rye bread. The sandwich is served warm and the melted cheese combined with the warm dressing is really quite divine!
This dip has many of the same flavors as the classic sandwich, but it is much cheesier and way more fun to eat!
How To Make This Reuben Dip
You are going to love how simple this cheesy dip is to make!
In a bowl, stir together softened cream cheese and shredded fontina cheese as well as Monterey Jack cheese. Mix in chopped corned beef, sauerkraut, and place the dip in a shallow baking dish.
The dip will take about 15 – 20 minutes to bake up all melted, hot and bubbly. Top this Reuben dip with crunch onion straws and serve!
What To Serve With Reuben Dip?
This hot Reuben dip can be served with a variety of crackers (especially rye crackers) or even tortilla chips.
Toasted rye bread squares, sturdy chips, or bread rounds would also be wonderful!
This Reuben Dip can easily be made in a slow cooker and kept on low heat all day.
I chose fontina and Monterey Jack cheese because I think they melt nicely, but Swiss cheese or Gruyere would be great substitutions.
Pastrami can be used in place of the corned beef.
Make sure that before you add the sauerkraut, that it is FULLY drained. You don’t want to add liquid to your dip; the extra liquid will ruin the consistency of your dip.
Want More Dip Ideas?
Hot Crab Dip – This creamy crab dip is a crowd favorite! Old Bay seasoning, cream cheese and lots of cheese make this hot dip an appetizer to make over and over again
Cheesy Garlic Bread Dip – Sometimes the best part of the meal is the garlic bread served on the side! This ultra gooey cheese dip takes the best part of the bread and turns into a dippable and shareable appetizer!
Hot Gouda Shrimp Dip – This shrimp dip recipe is outrageously good! You can’t go wrong with gouda and bacon in a hot, bubbly, dip!
Hot Bacon and Pimento Cheese Dip – This pimento cheese dip takes a southern classic and makes it better! Bacon is added to homemade pimento cheese then the whole dip gets backed until the cheese is hot and melted. Gooey never looked so good!
- 1 8 oz block cream cheese
- 1 cup shredded fontina cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup drained sauerkraut
- ¾ cup chopped corned beef
- ½ cup onion straws
- Preheat the oven to 350 degrees.
- In a bowl, stir together cream cheese, shredded cheeses, sauerkraut, and corned beef.
- Place cheese mixture in a baking dish and bake for 15-20 minutes or until bubbly.
- Remove and stop with onion straws.
- Serve immediately
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 137Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 40mgSodium 329mgCarbohydrates 2gFiber 0gSugar 1gProtein 7g