Growing up at a young age, my parents introduced me to the classic Reuben sandwich through a grilled Reuben sandwich that was always served warm and sometimes enjoyed at room temperature. That memory shaped how I approach this recipe today. To make this hot baked Reuben Dip, I start with a twist—using pastrami for a spicier bite or corned beef, including chopped corned beef, to keep the same flavors everyone expects. I’ve learned there’s a great reason this dip works so well: it turns a familiar sandwich into a shareable hot dip that feels both comforting and special.
From experience, the magic is in how everything comes together once it’s baked. A good Reuben Dip should be ooey, gooey, and super cheesy, with a cheesy, creamy, and tangy balance that tastes delicious and honestly undeniably delicious. I still remember my mom talking about a four-gallon crock of fermenting cabbage kept in the basement, passed down from grandma, which taught me the real goodness of this dish. Today, I use store-bought sauerkraut options, and once the hot baked Reuben Dip comes out of the oven, it’s the kind of hot appetizer that will disappear fast.
How to Make Baked Reuben Dip
Making a perfect dip starts with handling the sauerkraut properly. I always drain and squeeze the saurkraut to remove as much liquid as possible, because nothing ruins a dip faster than a runny texture. Once that’s ready, I take my leftover corned beef or sliced corned beef from the deli counter at the grocery store and give it a good chop, cutting it into small pieces so that every bite has the right balance of flavors. The key here is to make sure your corned beef is finely chopped but still juicy.
Next, I combine everything in a large bowl, using a large spoon or spatula to mix it well until mixed until combined. I love seeing all the ingredients come together, creating a creamy, flavorful base that will turn golden in the oven. It’s a simple step, but taking a moment to mix thoroughly makes a huge difference in the final dip.
Finally, I spread the mixture into a pie plate or square baking dish (you can even check my affiliate link for my favorite pan), then bake in a 400°F oven for 25 minutes to 30 minutes until the top is hot and bubbly. After letting it cool for five minutes, it’s time to serve. I like to serve party style with bowls of flat pretzels, rye crackers, rye chips, or chunks of rye bread, alongside crunchy veggies like cucumber slices and carrot sticks. It’s always a hit and makes every gathering a little more special.
Key Ingredients for the Dip
For a creamy and flavorful hot baked reuben dip, start by combining deli, sliced, corned beef, or pastrami, about 1 pound, cut into small 1-inch pieces, with a package of cream cheese, 8 ounce, softened. Add sauerkraut, 1 cup, drained, well, and squeezed until very dry, then fold in Gruyère cheese, shredded, 4 ounces, and Emmenthaler cheese, shredded, 4 ounces. Mix in sweet pickle relish, ¼ cup, mayonnaise, 2 tablespoons, sour cream, 2 tablespoons, ketchup, 1 tablespoon, Dijon mustard, 1 tablespoon, Worcestershire sauce, 1 teaspoon, freshly ground black pepper, 1 teaspoon, and cayenne pepper, 1 pinch, or to taste for a little heat. Once mixed, spread it into your baking dish and serve with crackers or bread for easy dipping and sharing.
Step-by-Step Directions
Start by preheating your oven to 400 degrees F (200 degrees C). In a large bowl, combine cream cheese with meat, sauerkraut, Gruyère, Emmenthaler, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, and cayenne pepper, then mix thoroughly with a wooden spoon until well blended, about 2 minutes to 3 minutes. Transfer the mixture to a baking dish and spread it evenly, making the top smooth. Lightly roughen the surface with the tines of a fork to increase surface exposure, add texture, and encourage browning. Bake in the preheated oven until bubbling and browned, about 25 minutes to 30 minutes, then cool slightly, around 15 minutes, before serving. Serve with crackers or bread for an easy and delicious appetizer.
Hot Baked Reuben Dip Without Mayo
For a hot baked reuben dip without mayonnaise, I like to use a mix of corned beef and pastrami, two popular deli meats made from beef that’s prepared and flavored differently. The corned beef comes from beef brisket, cured in a saltwater brine with spices, peppercorns, mustard seeds, and bay leaves, then boiled or simmered until tender and fully cooked, while pastrami is rubbed with a blend of spices like black pepper, coriander, and garlic, then smoked to give it a rich, smoky flavor and reddish-brown color.
Together, they create a texture that is salty, briny, with a subtle hint of spice and a complex flavor with peppery taste. I like to fold in a mix of Russian dressing or Thousand Island dressing, ketchup, horseradish, Worcestershire sauce, spices, seasonings, paprika, garlic, onion powder, and sweet pickle relish for a tangy, slightly spicy, creamy, slightly sweet dip with a reddish-pink color and light orange color, balancing a spicier flavor, thinner consistency, sweeter, and pronounced pickle flavor that makes the dip versatile and interchangeable with other Reuben-style recipes.