This Hot Reuben Dip is perfect for your next party! It packs the tangy and delicious flavors of a Reuben sandwich into a creamy and cheesy dip!
I think I found my new favorite party dip! This Hot Reuben Dip is quite possibly the greatest thing to ever go on a cracker, except for that one time when I stepped on a cracker. But that was unintentional. Regardless, this dip is dead simple to make, which is ideal when you are frantically getting prepared for a party, and most importantly it tastes great!
All of your favorite Reuben sandwich flavors are combined in this dip. It is like someone took a Reuben from your favorite deli and dumped it in a blender with a bar of cream cheese! Wait, that doesn’t actually sound that appetizing at all, does it? Who writes this stuff?!?
Either way, this hot Reuben dip is perfect for serving a crowd and is sure to be a hit at your next party. If you really want to impress, serve it in a bread bowl. I personally recommend serving it with toasted rye bread for dipping, but pumpernickel is also a fantastic choice, or simply use crackers.
This week I am celebrating Reubens in my house. I boiled up a large flat cut of corned beef and sliced it up for these glorious Reuben Sandwiches, then used the leftovers to make Reuben Quesadillas! If you like Reubens, you need to try both recipes!
I recently found this really cool personal sized crock pot that you can use as a heated lunch box. It would work perfectly for keeping dip warm at a party! However, I’m still stuck on the idea of a heated lunch box. How cool is that? I didn’t know they made such a thing!
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Hot Reuben Dip
- 16 oz sauerkraut (drained)
- 2 cups shredded Swiss Cheese
- 2 cups shredded corned beef
- 8 oz package of cream cheese (room temperature)
- 1/2 cup Thousand Island Dressing
- Toasted Rye bread or crackers for dipping
- Combine all ingredients, minus crackers/bread, into saucepan and heat till melted. Stir occasionally.
- It is ready to serve when all ingredients have melted together.
- Serve hot with toasted rye bread or crackers.
This recipe was originally published on FoxValleyFoodie.com March 16, 2016.
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