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Baked Reuben Dip Recipe

Baked Reuben Dip Recipe

I love a Reuben sandwich, and this recipe combines all of its flavors into a great party dip. —Jeffrey Metzler, Chillicothe, Ohio
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:32 servings


  • 1 jar (32 ounces) sauerkraut, rinsed and well drained
  • 10 ounces sliced deli corned beef, chopped
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1 cup mayonnaise
  • 1/4 cup Russian salad dressing
  • 1 teaspoon caraway seeds, optional
  • Rye crackers


  • 1. In a large bowl, mix the first six ingredients; stir in caraway seeds, if desired. Transfer to a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until bubbly. Serve with crackers. Yield: 8 cups.

Nutritional Facts

1/4 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Baked Reuben Dip

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Reviewed Mar. 22, 2016

"Made this for Girl's Night Out. Only change was I cut the sauerkraut in half as I am not a big fan. Lots of great cooks attended and all wanted the recipe. Made mine in a 9x9 casserole dish. Could be made in two smaller dishes and half of it frozen for another time. However, at a gathering of guys and gals, the larger offering would probably be gone in a flash. Great dish and very well received."

Reviewed Sep. 17, 2015

"Yummy! Made with 32 oz bag sauerkraut, 3/4 lb corned beef, 12 oz swiss, no cheddar, 1/2 cup mayo, 1/2 cup sour cream and 1/4 cup thousand island dressing. I will add more corned beef next time, maybe 1 to 1 1/2 lb. Served with Sociables crackers, but will try to find rye Melba toasts or toast my own rye mini bread."

Reviewed Mar. 4, 2014

"I prepared this recipe for the first time! I used: 2 round greased 7" foil pans to bake the dip in! I also used: 2 cups of well-rinsed and drained sauerkraut, 8 thinly sliced pieces of pastrami, finely chopped, 2 cups Mozzarella cheese, shredded, 2 cups finely shredded Swiss cheese, 1/4 cup 1000 Island salad dressing, and the 1 tsp. caraway seed! This appetizer should definitely score high-I plan to use it at the hospital for my volunteer stint on Wednesday/Thursday of this week! I bought a loaf of Jewish Rye Bread, a package of Everything Bagels and a package of Rye/Pumpernickel Swirl Bread. as dippers. I also had a deli-style cold cut/deli-style cheese challenge this week on the Cook's Corner for TOH! This dish was PERFECT to use! Thank you, Jeffrey Metzler, for sharing your recipe! I guarantee that I'll be using it again when the time is right! delowenstein"

Reviewed Feb. 11, 2014

"I made this as a trial run for St. Patrick's Day, and it was delicious! Will make this again!"

Reviewed Feb. 3, 2014

"First time making it and it was a hit!"

Reviewed Feb. 1, 2014

"I have made a similar version of this for years. I use an 8 oz. package of cream cheese, and only 1/4 cup of mayonnaise. I put it all in my small crockpot and usually serve with rye crackers, or rye cocktail bread. I never have any leftovers to bring home! The cheddar cheese just adds to the consistency and does not really affect the great reuben taste. If you only use swiss cheese, you get strings of cheese hanging when you try to dip out of it. It is definitely worth trying."

Reviewed Apr. 26, 2013


Reviewed Jan. 11, 2013

"So easy and so good!! It was a hit at my brothers and have had MANY requests for this recipe!!"

Reviewed Jan. 4, 2013

"This was delicious! I could have made a meal out of this!"

Reviewed Dec. 18, 2012

"I have made this for a few events and at each, it is a hit. I do add a full pound of meat to the recipe based on my brother in law's suggestion! I have also served with with freanch bread I had leftover from another meal and triscuits. I think any hearty cracker or bread will do. I have trouble finding the rye crackers. Next time, I may try serving with toasted/butter rye bread."

Reviewed Dec. 18, 2012

"I have ordered many, many, many reubens and never once was it served with cheddar cheese. This totally ruined it for me."

Reviewed Nov. 7, 2012

"Delicious ... A friend liked it so much she was eating it like a casserole!"

Reviewed Sep. 24, 2012 Edited Feb. 2, 2014

"I brought this recipe to a family party a few weeks ago and I am being asked to bring it again in 2 weeks for a family party. This dip is easy and awesome, and not one person did not like it....this is going to be my new go to dish. I have changed the recipe slightly and use a full pound of the corned beef, 24 ounces of swiss, cut out the cheddar and I use Thousand Island instead of Russian dressing"

Reviewed Sep. 22, 2012

"Excellent! raves from friends. I like more sauerkraut so added ectra."

Reviewed Sep. 20, 2012

"OMG what a hit! This dip is amazinggg! Even better than an actual Reuben sandwich!"

Reviewed Aug. 12, 2012

"Absolutely delicious!! I used sour cream instead of mayonnaise, that was the only change I made and it was a huge hit!! Everyone wants the recipe."

Reviewed Aug. 2, 2012

"I don't have a review, because I haven't made the recipe yet, but am wondering if Thousand Island dressing can be substituted if I can't find the Russian dressing?"

Reviewed Jul. 22, 2012

"Yum! This was a big hit. I brought it to a party and the dish was empty before I knew it! The rye crackers are a must."

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