Description
Celebrate St. Patrick’s Day with this comforting Hot Reuben Dip, blending creamy cheese, savory corned beef, tangy sauerkraut, and zesty Thousand Island dressing. Perfectly melted and served warm, it pairs wonderfully with rye crackers, pretzels, or fresh veggies for dipping.
Ingredients
Scale
Main Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ pound sliced corned beef or pastrami, chopped (about 1 ¼ cups)
- 8 ounces Swiss cheese, grated
- ¼ cup Thousand Island dressing
- ½ cup sour cream
- 1 cup sauerkraut, squeezed well to drain
- Chopped parsley for garnish
For Serving
- Rye toast or rye crackers
- Pretzels
- Celery, radishes, cucumbers, or carrots for dipping
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the dip.
- Mix Ingredients: In a large bowl, combine the softened cream cheese, chopped corned beef or pastrami, grated Swiss cheese, Thousand Island dressing, sour cream, and well-drained sauerkraut. Stir thoroughly until all ingredients are evenly mixed.
- Transfer to Baking Dish: Spread the mixture evenly in a 9-inch pie plate or a square baking dish, ensuring a uniform layer for even baking.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese has melted completely and the dip is hot throughout.
- Garnish and Serve: Remove from oven and sprinkle chopped parsley over the top for a fresh touch. Serve warm with rye crackers, pretzels, or fresh vegetable sticks like celery, radishes, cucumbers, or carrots.
- Slow Cooker Option: Alternatively, combine all ingredients in a crockpot. Cook on HIGH for 1 ½ to 2 hours or on LOW for 3 to 4 hours, stirring halfway through, until the cheese is melted and the dip is heated through.
Notes
- Make-Ahead: Assemble the dip and cover with plastic wrap; refrigerate for 1 to 2 days before baking. You can also freeze the assembled dip before baking—thaw overnight in the fridge before cooking.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in microwave or oven until hot and melty, stirring if separation occurs.
- Freezing: Leftovers can be frozen for up to 2 months. Thaw overnight in the fridge before reheating and serving.
