Hot Reuben Sandwich Dip

Hot Reuben Sandwich Dip

All the ingredients of a reuben sandwich, served in this piping hot dip with rye bread on the side for dipping! The flavors of a reuben lend themselves to this hot dip really well. The sauerkraut is just what you need to have something tart to cut through how heavy this dip is.

The inspiration for this recipe

I needed something good to bring to friendsgiving this year. I haven’t revisited my “sandwich-as-dip” series in a while, and I thought a hot pastrami dip would be a great way to bring it back. After thinking it over a bit, I decided that Reuben would be even more fun! I brought it to the party this weekend and it went over pretty well. It was no turducken, but people seemed to like it anyways.

Start with the base for the hot reuben sandwich dip

I used a thickened evaporated milk to hold everything in this hot reuben sandwich dip together. Just stir some cornstarch into the cold evaporated milk, then bring it to a simmer and you have the base!

start with the base

Add the reuben sandwich ingredients to the dip base

Chop up the sauerkraut, corned beef, and swiss and add it to the thickened milk. You could also do this in a blender. You could also use freshly cooked corned beef instead of this deli version that I grabbed. It would probably make the dip much better!

add all the reuben ingredients

Add hints of thousand island

Reuben sandwiches typically have russian or thousand island dressing on them so I wanted to add a few ingredients that would give this whole dip a thousand island vibe. Relish, onion, ketchup, and paprika did the trick!

thousand island ingredients

Bake the hot reuban sandwich dip

Get this into a pan and bake at 400 for about 30 minutes. It’s pretty ugly at this point but it tastes good!

Hot Reuben Sandwich Dip before the oven

Toast the rye bread dippers

Slice the bread into quarters and toast it in the oven alongside the dip.

toast up the rye bread

Serve the Hot Reuben Sandwich Dip

Pop the dip down next to the bread and serve! Make sure you wait 5 minutes so you don’t burn you face off!

Hot Reuben Sandwich Dip

This hot reuben sandwich dip is SO GOOD! It hits all the things I love about hot dip, and all the things I love about a good reuben. What more could I ask for?

Hot Reuben Sandwich Dip

Twists on this recipe

You could make a pastrami sandwich version of this with pastrami and pickles. You could also do a Rachael with cabbage and turkey

If you have never made a reuben before, this is a good guide.

Check out my Korean Reuben for more reuben goodness!

Hot Reuben Sandwich Dip

A hot cheese dip made with all the Reuben sandwich ingredients including sauerkraut
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Snack
Cuisine: American, Jewish
Keyword: Dip, Mash-Up
Servings: 8 people
Calories: 206kcal


  • 12 ounces evaporated milk
  • 1 teaspoon corn starch
  • 1/2 pound corned beef
  • 1 cup sauerkraut
  • 2 ounces swiss cheese
  • 1 cup grated jack cheese
  • 1 tablespoon minced onion
  • 2 tablespoons sweet relish
  • 1 tablespoon ketchup
  • 1 teaspoon smoked paprika
  • 1 loaf rye each slice cut into quarters


  • Mix the cornstarch into the evaporated milk and whisk to combine. Pour into a pan and bring to a simmer, stirring constantly, until it thickens. Pour into a bowl and allow to cool for 10 minutes.
  • Add the corned beef to a cutting board with the slices of swiss and the sauerkraut. Chop he ingredients all together until they are all very small pieces.
  • Stir the corned beef mixture into the sauce. Add the jack cheese, onion, ketchup, relish, and paprika and stir to combine.
  • Add the mixture to a small baking dish or cast iron and bake at 400 for 30 minutes.
  • Meanwhile, put the bread onto a baking sheet and spray or brush with oil. Bake in the same oven for about 8 minutes until lightly toasted
  • Serve the dip with the bread for dipping.


Calories: 206kcal | Carbohydrates: 8g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 653mg | Potassium: 273mg | Fiber: 1g | Sugar: 6g | Vitamin A: 451IU | Vitamin C: 11mg | Calcium: 288mg | Iron: 1mg

One Comment

  1. I am in love with this dip! Hot pastrami sandwiches are one of my favorite comfort foods. My mom used to make them for us all the time. I still ask her to make them sometimes when I’m home.

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