Appetizer: United States – Great Plains United States (Nebraska) – Reuben Dip

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 12 oz (340 g) cooked corned beef, chopped into small pieces
- 8 oz (225 g) Swiss cheese, shredded, divided
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) Thousand Island dressing
- 1/2 cup (120 ml) sour cream
- 1 cup (140 g) sauerkraut, well drained and squeezed dry
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) caraway seeds (optional, for rye flavor)
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 tsp (1.5 ml) kosher salt, or to taste
- 2 tbsp (30 g) unsalted butter, melted
- 1/2 cup (56 g) extra shredded Swiss cheese for topping
- 1 small rye loaf, about 12 oz (340 g), sliced for serving (or)
- 8 oz (225 g) rye or seeded crackers, for serving

Instructions

Short Description:
A warm, cheesy dip that recreates the classic Reuben sandwich by combining chopped corned beef, shredded Swiss, sauerkraut, and Thousand Island dressing into a creamy bake, served with rye bread or crackers for dipping.

Regional Notes:
This Great Plains/Nebraska take preserves the essential Reuben elements—corned beef, Swiss cheese, sauerkraut, and Thousand Island—assembled into a shareable warm dip popular for gatherings and game-day tables across the region. It emphasizes hearty chopped corned beef and rye accompaniments, reflecting local sandwich-to-dip adaptation rather than a generic deli spread.

1. Preheat the oven to 375°F (190°C). Lightly grease a 1-quart (approx. 1 L) shallow baking dish or an 8-inch (20 cm) cast-iron skillet.
2. In a large bowl, beat the softened cream cheese until smooth. Stir in the Thousand Island dressing, sour cream, Dijon mustard, Worcestershire sauce, salt, and black pepper until fully combined.
3. Fold in the chopped corned beef, drained sauerkraut, caraway seeds (if using), and 3/4 of the shredded Swiss cheese. Mix until evenly distributed; break up any large corned beef pieces so the dip is easy to scoop.
4. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining 1/4 cup (about 56 g) shredded Swiss cheese over the top, then drizzle with the melted butter.
5. Bake on the center rack until hot and bubbly and the top is lightly golden, about 18–22 minutes. For a browned top, finish under the broiler for 1–2 minutes—watch closely to avoid burning.
6. Remove from the oven and let rest 3–5 minutes. Serve warm with slices of rye loaf or rye/seeded crackers for dipping. Garnish with an extra pinch of caraway seeds or chopped parsley if desired.