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The ultimate reuben dip is baked in a skillet with toasty rye bread squares for dipping. Browning some deli corned beef and finely chopping the sauerkraut plus a couple of unusual mix ins combine for a crowd-pleasing dip based on the classic reuben sandwich.
This is one of those recipes that seems easy but actually can benefit from a few updates. To begin creating this recipe for the ultimate reuben dip I actually started by trying some canned corned beef. I’d never purchased one and I was curious. Let’s just say you should thank me for ‘taking one for the team’ in this case. I quickly decided deli corned beef was the only option. Unless of course you decide to cook your own corned beef then by all means use your leftovers for this dip.
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I thought about heating my ultimate reuben dip in the slow cooker but decided that unlike my pizza dip I shared last month I wanted a smaller quantity of dip. This is an appetizer to set out anytime but obviously more often near St. Patrick’s Day – as part of a party spread. It’s best hot out of the oven and the cheese benefits with the browning an oven can provide.
Tips for making the Ultimate Reuben Dip:
- Go to your deli counter and ask for a quarter pound of the best quality deli corned beef they have
- I asked for my deli corned beef in one slice – that way I could chop it finely when I got home before browning it and mixing it into the dip
- Browning the corned beef provides extra flavor
- Chopping the sauerkraut extra fine before adding it to the mix will make the dip easier to eat
- Cooking the sauerkraut in the same pan as the corned beef was browned will help to evaporate the liquid so your dip won’t be runny – plus the sauerkraut helps to absorb even more flavor from the browned corned beef leftover in the pan
- I used a 10-inch cast iron skillet to bake my dip – like this one
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Ultimate Reuben Dip
The ultimate reuben dip is baked in a skillet with toasty rye bread squares for dipping. Browning some deli corned beef and finely chopping the sauerkraut plus a couple of unusual mix ins combine for a crowd-pleasing dip based on the classic reuben sandwich.
Course Appetizer
Cuisine Irish
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Servings 8
Calories 225kcal
Author Foodtastic Mom
Ingredients
- 8 oz cream cheese softened
- 1/4 lb deli corned beef chopped fine
- 1 cup sauerkraut drained and chopped fine
- 1/4 cup tarter sauce I used Frisch's brand
- 1 tbs chili garlic sauce
- 6 oz Jarlsberg cheese shredded
- 1 tbsp fresh parsley chopped
- 1 pkg party rye bread
Instructions
Preheat oven to 450 degrees F. Line a sheet pan with the rye bread squares. Bake the bread until toasty and lightly browned. Remove from oven and set aside until ready to serve.
Lightly grease a 10-inch cast iron skillet and set aside.
In a separate non-stick skillet over medium-high heat, cook the chopped corned beef until starting to brown, about five minutes. Add the corned beef to the bowl of stand mixer.
To the same pan add the drained sauerkraut and cook, stirring often, for about 2 minutes to steam off the rest of the liquid. Add it to the same bowl as the corned beef.
Add the cream cheese, tarter sauce, chili garlic sauce and all but 1/4 cup of the shredded Jarlsberg cheese. Mix with the whip attachment on medium-high until blended. Use a hand mixer if you don't have a stand mixer.
Evenly spread the dip into the prepared skillet. Top with the remaining 1/4 cup of Jarlsberg cheese.
Bake in the 450 degree oven until bubbly and starting to brown on top, about 20 minutes. Serve the dip with the toasted rye bread squares.
Nutrition
Calories: 225kcal
MORE MUST-MAKE DIP RECIPES:
Ultimate Pizza Dip – for the Slow Cooker
Jalapeno Popper Dip
Copycat Jarlsberg Cheese Dip
Reader Interactions
Comments
This looks yummy! That cheese omg. What a fun St. Patty’s recipe. And yes – canned corned beef is for the birds!Reply
foodtasticmom says
Haha – absolutely for the birds (or when I opened it I was thinking maybe for dogs)? Thanks for positive rating!
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Sandi says
This gooey dip looks crazy good. I bet it is hard to resist!Reply
foodtasticmom says
I hope you try it – I think you’ll love it!
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Sonal says
I am in love with your recipe. I am a vegetarian and am sure that I can skip the beef here and adapt to my taste!
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foodtasticmom says
Yes, there’s only 1/4 pound and with all the other flavors this can easily be adapted for vegetarian. Maybe add a 1/2 teaspoon of smoked paprika to the mix!
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Lisa L Bynum says
Oh gosh, that cheese! It’s making my mouth water.Reply
foodtasticmom says
It’s all about the cheese 🙂
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Sarah says
I love that you browned the corned beef, such a great step! Also this totally looks like one of those things I want to eat ALL BY MYSELF!
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foodtasticmom says
I had to restrain myself. Thanks Sarah
Reply
TasteOfNirvana says
I haven’t made the recipe yet, but you’ve given me some great ideas as I’ve looked through several variations of this dish. I’ll be incorporating your browning of the corned beef into mine & I so wish I had though to pick up jarlsberg instead of swiss. Que sera sera! Love you variation & I’ll refer back to it next time I want to whip this up. 🙂
Reply
foodtasticmom says
It’s always great to hear how readers make my recipes their own. Thank you!
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