Baked Reuben Dip

READY IN: 35mins
Recipe by Kittencalrecipezazz

If you are a lover of Reubens, then you will love this hot dip! --- serve with toasted cocktail pumpernickle or rye bread slices --- this may be made up to 24 hours in advance then baked.

Top Review by chef 882881

This turned out to be really good. I did adjust ingredients to make it taste more like a reuben sandwich. Also, I carved out the middle of a large rye bread loaf and baked it inside that. THAT part was fabulous.

Ingredients Nutrition

  • 1 (8 ounce) package cream cheese (very soft but not melted)
  • 12 teaspoon garlic powder (optional)
  • cayenne pepper (optional or adjust to taste)
  • 2 tablespoons sour cream
  • 12 cup kraft thousand island dressing (or use another popular brand)
  • 1 34 cups shredded swiss cheese, divided
  • 4 ounces sliced pastrami, chopped (or use Deli corned beef, chopped)
  • 12-34 cup sauerkraut, well drained (hand-squeeze out any excess moisture)
  • toasted pumpernickel bread, slices (use cocktail size bread slices, can use cocktail size rye bread, toasted)


  1. Heat oven to 400 degrees F.
  2. Grease a 9 or 10-inch glass pie plate.
  3. In a bowl combine the soft cream cheese with garlic powder, cayenne pepper (if using) sour cream and Thousand Island dressing; mix vigorously until very smooth.
  4. Mix in 1-1/4 cups Swiss cheese and the chopped pastrami or corned beef.
  5. Spread the mixture into the pie plate.
  6. Top with the sauerkraut, then sprinkle remaining 1/2 cup Swiss cheese on top.
  7. At this point you may cover and refrigerate for 24 hours.
  8. Bake (400 degrees F) for about 15-20 minutes or until edges are bubbly and the mixture is very hot in the middle, you may need a slightly longer baking time if the mixture was chilled.

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