Hot Corned Beef Reuben Dip

This corned beef dip is the perfect way to use up any leftover corned beef from St. Patrick's Day, but can also be made whenever the craving hits using deli corned beef.

Bake it in the oven, or go for an easier route by making this reuben dip in the crock pot or slow cooker. It's the perfect dip for game day, New Years Eve, Christmas, or any party.

Want another idea to use up any leftover corned beef? Try these Reuben Hand Pies!

Leftover corned beef - this recipe is the perfect way to use up that leftover corned beef. However, you can make this any time by swinging by the deli counter and having them slice you some.

Easy dip recipe - all ingredients get added to one bowl, then added to a casserole dish to bake. No pre-cooking or sautéing. It doesn't get any easier than this!

Deconstructed reuben - if you love a reuben sandwich, this dip is for you! It has all components of the classic sandwich but is made into a dip. I love to use swirled rye bread for the dippers to tie all of the flavors together.

• Corned beef. I love to use leftover corned beef, cut up rather chunky. Don't have any leftovers? Go to the deli counter or use canned corned beef as a last resort, but you'll lose out on a lot of texture.
• Sauerkraut. Use any type, and drain it well so you don't add any extra liquid.
• Swiss cheese. Buy a block and shred it yourself. Pre-shredded cheese doesn't melt as well!
• Dill pickle relish. Be sure to get dill pickle rather than sweet - this is key.

See recipe card for full ingredients list and quantities.

• Use corned beef from the deli counter, or even canned corned beef.
• Hollow out a round pumpernickel bread loaf and bake it in a bread bowl! Cut up the center for dippers.
• Serve it with rye bagel chips, or toasted rye or pumpernickel bread. Alternatively (or in addition), enjoy with celery or carrot sticks.

One: Mash down the softened cream cheese in a bowl until smooth.

Two: Add the thousand island ingredients and mix to combine.

Three: Add the sauerkraut and Swiss cheese and mix again.

Four: Gently fold in the corned beef (so it doesn't break up).

Five: Transfer to a casserole dish and top with the remaining Swiss cheese.

Six: Bake until golden brown and bubbly. Serve with toasted rye bread.

• Buy a block of Swiss cheese and shred it yourself. Pre-shredded cheese has additives that prevent melting.
• Use a casserole dish that allows the dip to be at least 1" high.
• Once the reuben dip is bubbling around the edges and the cheese on top has melted, it's done.
• Transfer the dip to a small crock pot to keep it hot. Otherwise, reheat it in the oven or microwave, as needed.

To make this dip in a slow cooker, simply mix all ingredients (including the entire amount of cheese) and transfer it to the bowl of the slow cooker.

Cook on high for 1-2 hours, or on low for 3-4 hours, stirring every 30 minutes.

Turn the crockpot to warm once ready to serve. A 1.5-2qt slow cooker is best for this recipe.

Yes. Ask the counter to cut the corned beef rather thick for best results.

Yes, this dip can be frozen and also baked directly from frozen. Stir a few times during the cooking process until hot and bubbly. Add the cheese to the top in the last 15 minutes of baking.

I don't suggest serving this dip cold, as the ingredients and flavors meld together best when hot.

Store the reuben dip covered in the fridge for up 5 days. Reheat in the microwave or oven until completely hot. Stir occasionally.

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