A twist on the classic Reuben sandwich with this Hot Reuben Cheese Dip. Pastrami, Swiss cheese, sauerkraut, mashed potatoes, mayo and mustard. Serve with rye bread for dipping as an easy appetizer recipe.
You may have noticed the plethora of appetizer recipes lately. With the holidays over, I’m enjoying these quick and easy recipes. Elaborate entrees and sides are a wonderful way to spend time with family, but if you’re hosting for a party or the upcoming Big Game, then quick and easy is what you want. This Hot Reuben Cheese Dip is just that.
It provides plenty of big flavor while putting a fun twist of a classic recipe. Reuben sandwiches are typically a combination of corned beef, swiss cheese, sauerkraut, and mustard on rye bread, here’s what you need to transform it into a dip:
Ingredients for making Hot Reuben Cheese Dip
- Mayonnaise – I like using organic
- Swiss cheese – diced
- Deli pastrami – diced (or corned beef)
- Sauerkraut – homemade or store-bought (make sure it’s drained well)
- Brown mustard & black pepper – adds a spicy and peppery flavor
- Relish or diced pickles – as garnish
- Rye bread – for dipping
I used pastrami, which provides comparable flavor to corned beef in this recipe. For the sauerkraut you can use store-bought or homemade. I’ve been experimenting with lacto-fermented veggies, including sauerkraut.
The twist comes as party-friendly cheese dip. Natural mayonnaise creates a creamy sauce that holds all the ingredients together.
Whether you’re hosting or attending the big game, or just looking for an easy party appetizer, this Hot Reuben Cheese Dip will make things a breeze. Just mix together and heat for an easy, shareable party recipe.
How to make Reuben Dip
- Stir together mayonnaise and Swiss cheese. Stir in remaining ingredients except rye bread.
- Place pastrami cheese mixture in a greased oven-safe dish. Bake until heated through and top is slightly browned.
- Top with relish or pickles if desired. Toast rye bread then cut into pieces for dipping
How can I store leftovers?
Leftovers will store well in the fridge for around 3 days just make sure to keep it covered in a suitable container. You can easily reheat the dip in a pan on the stove. I don’t recommend freezing this dip as dairy can often split and curdle which would ruin the texture.
Pro Tip: you may need to loosen the dip with a splash of milk when reheating (you won’t need much).
Can I make this vegetarian?
Yes, simply leave out the pastrami for a vegetarian version. It won’t have the same classic Reuben flavor but it will still be really delicious with the flavors of sauerkraut, cheese, and mustard. You could even add in extra sauerkraut if you like.
Can I make Reuben Dip in the slow cooker?
Yes, you can also make this in a slow cooker and it’s just as easy. Simply throw all ingredients (except rye bread) into a lightly oiled slow cooker and cook on low for around 2 hours. The dip will be creamy, delicious and perfectly cooked.
Tips for making Reuben Cheese Dip
- If you’re not using homemade sauerkraut try looking for a high-quality one as it’s a distinctive flavor in this dip and it’ll make all the difference.
- If you’re looking for low carb dipping options why not try celery or carrot sticks, radishes or broccoli.
- I recommend using brown mustard for an authentic flavor but you could use Dijon instead.
- The dip shouldn’t need any salt because the pastrami and sauerkraut will both give a lot of seasoning. Always taste before adding any.
Hot Reuben Cheese Dip recipe at-a-glance:
- Flavor profiles: Meaty and cheesy with a sour tang.
- Texture: Tender bits of meat in a creamy, gooey sauce.
More delicious dips you might like:
- Creamy Rice and Crab Dip Appetizer
- Slow Cooker Philly Cheese Steak Dip
- Skillet Sausage Pesto Pizza Dip
- Slow Cooker Chorizo Queso Dip
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Hot Reuben Cheese Dip
Ingredients
- ½ cup organic mayonnaise
- 4 slices Swiss cheese, diced
- 6- ounces deli pastrami, diced (or corned beef)
- ½ cup drained sauerkraut, homemade or store-bought
- 1 tablespoon brown mustard
- ½ teaspoon black pepper
- Relish or diced pickles as garnish
- 4 slices rye bread
Instructions
- Preheat oven to 425 F. In a medium bowl stir together mayonnaise and Swiss cheese. Stir in remaining ingredients except rye bread.
- Place pastrami cheese mixture in a greased oven-safe dish. Bake 10-15 minutes, until heated through and top is slightly browned. Remove from oven.
- Top with relish or pickles if desired. Toast rye bread then cut into pieces for dipping.
Notes
- If you're not using homemade sauerkraut try looking for a high-quality one as it's a distinctive flavor in this dip and it'll make all the difference.
- For a low-carb or keto dip, use celery, radishes or broccoli for dipping instead of bread.
- I recommend using brown mustard for an authentic flavor but you could use Dijon instead.
- The dip shouldn't need any salt because the pastrami and sauerkraut will both give a lot of seasoning. Always taste before adding any.
Wow, this sounds SO good. Reubens are my husband’s very favorite sandwich, he is going to go bonkers when I make this for our next game night!
Glad to hear that Elizabeth! It’s a fun way to enjoy it as an app. Thanks!
OMG – I LOVE this recipe! Like seriously – LOVE! I have not had a reuben sandwich in years, but the fact that I can dip the rye bread into the sauce is brilliant! I cant wait to make this! My hubby will love it!
I know it’s one of those classics I don’t enjoy much. I hope he does and thanks Amanda!
This sounds absolutely amazing!! I’m a big fan of sauerkraut and mashed potatoes together so thanks for this awesome recipe. 🙂
They totally work well together. Thanks Stephanie!