Cheesy Reuben Dip

Cheesy Reuben Dip

Turn the classic Reuben sandwich into a Cheesy Reuben Dip!  The perfect St. Patrick’s Day appetizer.


  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup Thousand Island dressing
  • 1 1/2 cups shredded Swiss cheese (divided)
  • 1/2 cup sauerkraut, drained
  • 1/2 cup Greek yogurt or sour cream
  • 8 ounces deli corned beef, chopped
  • Rye bread, sliced and toasted


To make Cheesy Reuben Dip in oven:
  1. Preheat oven to 400 degrees. Spray baking dish with nonstick cooking spray.
  2. Combine cream cheese, dressing, a cup of Swiss cheese, sauerkraut, Greek yogurt, and corned beef in large bowl. Mix well.
  3. Spread mixture in baking dish. Sprinkle 1/2 cup Swiss cheese over mixture.
  4. Bake for 15-20 minutes.
To make in slow cooker:
  1. Add all ingredients to slow cooker except rye bread. Cook on low for 4 hours or high for 2 hours.
To toast rye bread:
  1. Preheat oven to 400 degrees.
  2. Cut slices of rye bread in half. Then cut each half slice into 4 triangles. Place on baking sheet.
  3. Bake for 8-10 minutes.