Corned Beef Dip is a creamy, cheesy, slightly tangy dip generously filled with chunks of corned beef along with a bit of sauerkraut and caraway to give it that unmistakable Reuben flavor.
Served with toasted rye bread, rye chips, crackers, or bagel chips this is a dream-come-true snack for everyone who loves a great Reuben sandwich!
Hot Reuben Dip
Have we established well enough just how much my family enjoys Reubens? The idea of a hot Reuben dip might’ve been the easiest sell ever in the history of recipes we’ve tried.
My kids scraped this bowl clean just minutes after I set it in front of them. It was good that I had set aside a portion for Sean to try later, because there was nothing left at all by the time he made it to the kitchen.
Corned Beef Dip
You’ll need the following ingredients to make this recipe:
- cream cheese
- mayonnaise or sour cream
- Thousand Island dressing
- caraway seeds
- horseradish
- sauerkraut
- corned beef
- shredded Swiss cheese
- toasted rye bread, rye chips, crackers, or bagel chips
Reuben Dip Recipe
Preheat the oven to 350°F. Combine the cream cheese, mayonnaise, salad dressing, and caraway seeds in a mixing bowl.
Beat with an electric mixer until smooth and well combined. Add the horseradish and sauerkraut and beat again to combine.
Add the corned beef and cheese. Stir to mix throughout. Lightly grease an 8-inch baking dish with oil or nonstick cooking spray. Spread the dip mixture evenly into the dish.
Bake for 15-20 minutes, until lightly browned and bubbling. Remove from the oven, sprinkle with parsley, and serve warm with rye bread or crackers.
Corned Beef Recipes
For as long as I can remember, my family has enjoyed a traditional corned beef and cabbage dinner on St. Patrick’s day. However, a while back, this recipe for baked corned beef in the oven caught my eye and I saved the recipe to try.
Baked corned beef with honey mustard glaze turns out moist and juicy with a sticky sweet glaze on top that no one can resist.
Tender, salty, corned beef, bite-size chunks of potatoes, and shredded green cabbage are combined in a savory broth to make this corned beef and cabbage stew.
I don’t think I could ever have too much leftover corned beef. Crispy hot potatoes and cabbage are combined with bites of tender, salty, corned beef to create the corned beef and cabbage breakfast skillet of your dreams.
Another of our favorite ways to use leftover corned beef (if we’re lucky enough to have leftovers!) is in Reuben soup. This soup takes all of the sandwich flavors you love and combines them in a steaming hot bowl of soup, perfect for these chilly nights.
Corned Beef Dip
Ingredients
- 8 ounces cream cheese room temperature
- ½ cup mayonnaise or sour cream
- ¼ cup Thousand Island dressing
- ½ teaspoon caraway seeds
- 1 tablespoon horseradish
- 1 cup sauerkraut drained and squeezed dry
- 8 ounces corned beef chopped into ½-inch pieces
- 8 ounces Swiss cheese shredded
For Serving
- toasted rye bread
- rye chips, crackers, or bagel chips
Instructions
- Preheat the oven to 350°F. Combine the cream cheese, mayonnaise, salad dressing, and caraway seeds in a mixing bowl. Beat with an electric mixer until smooth and well combined. Add the horseradish and sauerkraut and beat again to combine.
- Add the corned beef and cheese. Stir to mix throughout. Lightly grease an 8-inch baking dish with oil or nonstick cooking spray. Spread the dip mixture evenly into the dish.
- Bake for 15-20 minutes, until lightly browned and bubbling. Remove from the oven, sprinkle with parsley, and serve warm with rye bread or crackers.
Nutrition
Lisa Fischer says
Could this recipe be made in a slow cooker? And if so, would I need to keep the lid on?
Mary Younkin says
Yes, you would need the lid. I’d try it on low and check it and stir periodically.