The ULTIMATE party appetizer! This Baked Reuben Dip has all the the delicious flavors of a Reuben sandwich in a creamy, hearty dip that’s perfect for St. Patrick’s Day!
There’s an old saying that “everyone’s Irish on St. Patty’s Day” and the older I get, the more I believe it to be true. Because on St. Patrick’s Day… there’s fun to be had! And delicious food to be eaten! And everyone wants in on it.
Case in point: this cheesy baked Reuben Dip. Packed with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing… it has ALL the flavors of a Reuben sandwich… along with ALL the fun of a dip!
It’s the perfect recipe for your next St. Patrick’s Day party, game day get together, or late night snack. And best of all, it’s insanely easy to make. Just combine the ingredients in a baking dish, bake til it’s hot and bubbly, and scoop it up with some crispy rye chips. This dip is seriously guaranteed to be everyone’s new favorite!
what you’ll need for this recipe
Corned beef – This recipe calls for 1 pound of corned beef, which can be purchased from the deli counter at your local grocery store. I ordered a “dinner cut” slice, which is a thicker steak-like cut that can be chopped into smaller pieces. You can also use leftover or even deli sliced corned beef if you prefer.
Swiss cheese – Swiss cheese is an essential part of a Reuben sandwich, and this recipe calls for 8 ounces of shredded Swiss. I used an 8 ounce brick for the best flavor and meltability, but you can feel free to substitute pre-shredded cheese for convenience.
Sauerkraut – Sauerkraut is another essential part of a Reuben, and this recipe calls for 1 (14 ounce) can of sauerkraut, which can be found in the canned vegetable aisle at your grocery store. Be sure to drain and press the sauerkraut with paper towels to remove as much excess liquid as possible.
Mayo – Mayo, combined with the Thousand Island dressing, gives this dip a deliciously creamy texture that’s exactly what you’re looking for in a baked dip. I used 1 cup of mayo for optimal creaminess, but if you prefer a heartier, less creamy dip, you can reduce it to 3/4 cup.
Thousand Island – Thousand Island is the classic Reuben dressing and a key ingredient in this recipe. I used 2/3 cup of dressing combined with the mayo. (Feel free to add an extra squeeze for more Thousand Island flavor!)
Parsley – A touch of fresh parsley makes the perfect garnish for the finished dip. If you don’t have any on hand, you can also substitute green onions, chives, or fresh ground pepper.
how to make baked reuben dip
Prep the ingredients. Prepare the ingredients by chopping the corned beef, shredding the Swiss cheese, and draining/pressing the sauerkraut to remove excess moisture.
Combine in a large mixing bowl. Combine the prepped ingredients along with the mayo and Thousand Island in a large mixing bowl. Mix well to incorporate ingredients.
Bake and enjoy. Spread the mixture into an 8×8 inch baking dish. Bake at 350° for 30 minutes or until hot, bubbly and golden brown. Garnish with fresh parsley and enjoy with rye chips or any of your favorite dippers!
what you’ll love about this recipe
There’s so much to love about this dip! Not only is it incredibly quick and easy to make, but it’s a spin on a St. Patrick’s Day classic that’s guaranteed to be the hit of your next party.
- Substitute sliced deli corned beef or used leftover corned beef
- Substitute turkey for the corned beef (a la “Rachel Sandwich”)
- Substitute mozzarella or provolone cheese in place of Swiss
- Add up to 8 ounces of cream cheese for a creamier consistency
- Add additional Thousand Island to taste
- Enjoy with crackers, veggies, or any of your favorite dippers
The ULTIMATE party appetizer! This Baked Reuben Dip has all the the delicious flavors of a Reuben sandwich in a creamy, hearty dip that's perfect for St. Patrick's Day!
- 1 pound corned beef, chopped
- 8 ounces shredded Swiss cheese
- 14 ounce can sauerkraut, well drained
- 1 cup mayo
- 2/3 cup Thousand Island dressing
- Parsley, for garnish
- Prep the ingredients by chopping the corned beef, shredding the Swiss cheese, and draining/pressing the sauerkraut to remove excess moisture.
- Combine the prepped ingredients along with the mayo and Thousand Island in a large mixing bowl. Mix well to incorporate.
- Spread the mixture into an 8x8 inch baking dish. Bake at 350° for 30 minutes or until hot, bubbly and golden brown. Garnish with fresh parsley and enjoy with rye chips or any of your favorite dippers.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 49mgSodium: 638mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 9g
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