Description
Hot Reuben Dip is a creamy, cheesy appetizer inspired by the classic Reuben sandwich. It blends cream cheese, sour cream, mayonnaise, Swiss cheese, corned beef, and tangy dill pickles with bold flavors like Dijon mustard and Worcestershire sauce. Baked until hot and bubbly, it’s perfect for serving warm with rye crackers or toasted baguette slices, making it an ideal party appetizer or game day snack.
Ingredients
Scale
Dip Base
- 8 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Add-ins
- 1 cup shredded Swiss cheese, divided
- 1 cup chopped corned beef
- ½ cup chopped dill pickles
Garnish and Serving
- 2 tablespoons chopped fresh parsley
- Rye crackers or toasted baguette slices for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F and lightly grease a small baking dish to prevent the dip from sticking.
- Mix Base Ingredients: In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, and black pepper. Stir until the mixture is smooth and well blended.
- Add Cheese and Mix-ins: Fold in half of the shredded Swiss cheese, the chopped corned beef, and chopped dill pickles. Mix everything evenly to distribute the flavors.
- Prepare for Baking: Transfer the dip mixture into the greased baking dish and spread it evenly to create a uniform layer.
- Top with Cheese and Bake: Sprinkle the remaining ½ cup Swiss cheese evenly over the top. Place the dish in the oven and bake for 20 to 25 minutes, or until the dip is hot, melted, and bubbly.
- Cool and Garnish: Remove the dip from the oven and let it cool slightly so it thickens a bit. Garnish with chopped fresh parsley before serving.
- Serve: Serve the dip warm with rye crackers or toasted baguette slices for dipping.
Notes
- You can use leftover corned beef or deli-style corned beef for convenience and quick prep.
- For an extra tangy flavor, add a teaspoon of chopped sauerkraut to the dip mixture before baking.
- To make this dish gluten-free, serve with gluten-free crackers instead of traditional rye crackers or baguette slices.
