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Hot Reuben Dip for St. Patrick’s Day

This Hot Reuben Dip with layers of corned beef and sauerkraut is perfect for St. Patrick's Day. 

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 12 servings


  • 8 ounces cream cheese softened
  • cups shredded Swiss cheese (6 ounces)
  • 4 ounces deli sliced corned beef chopped
  • ½ cup Thousand Island dressing
  • ½ cup drained sauerkraut my family liked a little more...around 3/4 cup
  • cocktail size rye bread squares (found in the deli section)


  1. Preheat oven to 400 degrees.

  2. In a large bowl mix together the cream cheese, 1 cup of Swiss cheese, the dressing and chopped corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.

  3. Bake for about 15 minutes, or until bubbly around the edges. Serve on cocktail-size rye bread squares.

Recipe Notes

Source: Brown Eyed Baker
Notes: Just ask your deli for sliced corned beef then give it a chop before you add it to the dip.