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Creamy Hot Reuben Dip with corned beef, sauerkraut, Swiss cheese, and rye bread for dipping.

Hot Reuben Dip Party Appetizer

This Hot Reuben Dip transforms the classic deli sandwich into a warm, communal, and scoopable party appetizer. It features a creamy base of cream cheese and sour cream loaded with savory corned beef, tangy sauerkraut, Swiss cheese, and Thousand Island dressing, all baked until bubbly. Perfect for serving with toasted rye bread, pretzels, or fresh vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup Thousand Island dressing
  • 8 oz corned beef, chopped
  • 1 cup sauerkraut, very well drained and squeezed dry
  • 1 1/2 cups Swiss cheese, shredded divided
  • 1 teaspoon caraway seeds optional
  • For serving: Sliced rye bread, toasted pumpernickel, sturdy pretzel chips, or sliced bell peppers and celery

Equipment

  • Large mixing bowl
  • Sturdy spatula or hand mixer
  • Small skillet
  • Shallow oven-safe baking dish (e.g., 9-inch pie plate or small cast-iron skillet)
  • Measuring cups and spoons
  • Kitchen towel or paper towels
  • Cutting board
  • Knife

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened cream cheese, sour cream, and Thousand Island dressing. Blend with a spatula or hand mixer on low until completely smooth and lump-free.
  3. Heat a small skillet over medium heat. Add the chopped corned beef and cook for 2-3 minutes until fragrant and slightly crispy at the edges. Let cool for a minute.
  4. To the smooth cream cheese base, add the sautéed corned beef, the well-drained sauerkraut, 1 cup of the shredded Swiss cheese, and the caraway seeds (if using). Gently fold everything together until uniformly combined.
  5. Transfer the mixture to a shallow, oven-safe baking dish. Smooth the top with a spatula.
  6. Sprinkle the remaining 1/2 cup of Swiss cheese evenly over the top.
  7. Bake for 20-25 minutes, until the dip is hot through, the edges are bubbling, and the top cheese is melted and lightly golden.
  8. Let cool for a few minutes before serving with your choice of dippers.

Notes

Draining the sauerkraut thoroughly in a clean kitchen towel is crucial to prevent a watery dip. For a quick shortcut, soften cream cheese in the microwave at 50% power in 15-second intervals. The dip can be assembled (without the final cheese topping) a day ahead, covered, and refrigerated; let sit at room temperature for 30 minutes before adding topping and baking (add ~5 extra minutes). Use a shallow dish for more crispy top surface and even heating. Substitutions: For Thousand Island, mix 1/2 cup mayo, 2 tbsp ketchup, 1 tbsp sweet pickle relish, and a dash of onion powder. Gruyère or mild white cheddar can substitute for Swiss. For a lighter version, use Neufchâtel cheese and light sour cream.