I first made this Easy Sauerkraut Dip Recipe on a lazy Sunday when I had leftover deli corned beef and a can of kraut sitting in my pantry. Five ingredients, one bowl, and about thirty minutes later, my whole kitchen smelled like a Reuben sandwich shop.

I scooped it up with mini rye slices and honestly could not stop going back for more. This is the kind of reuben dip recipe that vanishes first at any party. If you love a tangy german sauerkraut dip, I think you will love this one just as much as I do.

Easy Sauerkraut Dip Cooking Time

This dip is fast, which is exactly why I keep it in my back pocket for surprise guests. Here is how the time breaks down.

Prep Time: 10 minutes
Cooking Time: 20 to 25 minutes
Total Time: About 30 minutes

Ingredients for Sauerkraut Dip

You only need five simple ingredients, and most of them are easy to find at any grocery store. Here is what goes into the pan.

4 packages (3 1/2 ounces each) corned beef, cut into small pieces: Gives the dip its salty, meaty flavor, and Buddig brand works best.
1 can (16 ounces) sauerkraut, drained: Adds the signature tang, so squeeze out the extra liquid well.
2 cups shredded Swiss cheese: Brings that nutty, melty Reuben flavor, so grate it fresh.
2 cups shredded cheddar cheese: Adds sharpness and a golden top, so skip the bagged kind if you can.
1/2 cup mayonnaise: Holds everything together and keeps the dip creamy.

Note: serves several

Equipment You Need

You do not need anything fancy here. Most of this is already in your kitchen.

9 x 13 inch baking pan: Holds the dip and bakes it into a bubbly, golden layer.
Large mixing bowl: Gives you plenty of room to stir everything together.
Sharp knife and cutting board: Helps you chop the corned beef into small, even pieces.
Box grater: Lets you shred the Swiss and cheddar fresh.
Sturdy spatula or spoon: Mixes the dip and spreads it evenly in the pan.
Oven mitts: Keeps your hands safe when you pull the hot pan out.

How to Make an Easy Sauerkraut Dip Recipe?

This recipe is a simple mix-and-bake job, and it works even if you are new to party food. Everything happens in one bowl before it goes into the oven. Follow the steps below and you will have a hot, cheesy dip in about half an hour.

Preheat the Oven

Set your oven to 350°F before you do anything else. A properly heated oven means the dip bakes evenly and the cheese melts right on schedule. While it warms up, you can get all your ingredients ready on the counter.

Prepare the Corned Beef

Stack the corned beef slices and cut them into small, bite-sized pieces. I like them tiny so you get a little bit of meat in every scoop. If your store does not carry Buddig, good deli corned beef works just fine.

Drain the Sauerkraut

Open the can and pour the sauerkraut into a strainer. Press down with a spoon to squeeze out as much liquid as you can. This step matters a lot, because wet kraut will turn your dip soggy.

Shred the Cheese

Grate the Swiss and cheddar cheese with a box grater. Freshly shredded cheese melts smoother and tastes better than the pre-shredded kind. Measure out two full cups of each and set them aside.

Mix Everything Together

Add the corned beef, drained sauerkraut, both cheeses, and mayonnaise to a large bowl. Stir well until every piece is coated and the mixture looks even. It will look thick and chunky, and that is exactly how it should be.

Spread the Mixture in the Pan

Scoop the mixture into a 9 x 13 inch baking pan. Use the back of a spoon to spread it into an even layer all the way to the edges. An even layer helps the dip heat through at the same speed.

Bake Until Bubbly

Slide the pan into the preheated oven and bake for 20 to 25 minutes. You will know it is ready when the cheese is melted and the edges start to bubble. I peek at the 20-minute mark and pull it out when it looks golden.

Serve It Warm

Let the dip sit for a couple of minutes so it cools just enough to scoop. Bring it straight to the table with mini slices of rye bread or crunchy bagel chips. Watch how quickly the pan empties.

Additional Tips for Making This Recipe Better

After making this dip several times, I picked up a few small tricks that make a big difference. These are the ones I always follow now.

I always squeeze the sauerkraut in a clean kitchen towel, and it makes the dip noticeably thicker and creamier.
I grate my own cheese every time, because the fresh shreds melt into a smoother layer.
I chop the corned beef very small, since big pieces make the dip hard to scoop.
I toast my rye bread slices lightly, and the extra crunch holds up so much better in the dip.
I let the dip rest for five minutes after baking, which keeps it from sliding off the bread.
I taste the sauerkraut before draining it, because some brands are saltier and sharper than others.

Common Mistakes to Avoid

This dip is simple, but a few small slips can change the result. Here are the mistakes I have made, so you do not have to.

Not draining the sauerkraut well: I once skipped the squeezing, and the dip came out watery, so now I always press it dry.
Using pre-shredded cheese: I found it melts unevenly and can taste a little dusty, so I grate fresh.
Leaving the corned beef in big pieces: My first batch was hard to scoop, so I now chop it small.
Overbaking the dip: I left it too long once, and the edges got dry, so I pull it out at 25 minutes at the latest.
Serving it with flimsy crackers: They snapped in my first batch, so I now use sturdy rye slices or bagel chips.

How to Serve Easy Sauerkraut Dip?

Presentation is where this dip really shines, and it takes almost no effort. A few simple touches will make the pan look party-ready.

Serve it warm in the baking pan, or spoon it into a smaller dish for a neater look. I like to scatter a little chopped fresh parsley on top for color. A light sprinkle of caraway seeds adds a nice touch and leans into that German flavor.

Arrange mini rye bread slices, bagel chips, and pretzel crisps around the dish so guests can grab and scoop. You can also add a small bowl of pickles or mustard on the side for extra Reuben energy. If you want a showstopper, hollow out a small round rye loaf and fill it with the hot dip.

Variations

This recipe is easy to tweak based on what you have at home. Here are a few ways to switch it up.

Cream cheese version: Stir in 4 ounces of softened cream cheese for a richer sauerkraut dip with cream cheese.
Crockpot Reuben dip: Mix everything in a slow cooker and cook on low until melted, then keep it on warm for parties.
Cold Reuben dip: Skip the oven and serve a chilled version by mixing the corned beef, mayo, and a little cheese, then chilling it well.
Dairy-free option: Use dairy-free shredded cheese and a plant-based mayo for a lighter version.
Extra flavor: Add a spoonful of Thousand Island dressing, a pinch of caraway seeds, or a little chopped onion.
Pastrami swap: Use chopped pastrami instead of corned beef for a smokier bite.

Nutritional Information

Here is a rough estimate for one serving if you split the dip into about 12 portions. Actual numbers will change based on the brands you use.

Calories: About 260
Protein: About 14 g
Carbohydrates: About 3 g
Fat: About 20 g

Make Ahead and Storage

This dip is very friendly to busy schedules. You can prep it early and bake it when guests arrive.

Make Ahead

Mix the dip and spread it in the pan, then cover it tightly and keep it in the fridge. You can bake it straight from the fridge, just add a few extra minutes. This makes party day so much easier.

Storage

Keep leftovers in an airtight container in the refrigerator. The dip stays fresh for about three to four days. I always cover it well so it does not pick up fridge smells.

Reheating

Warm leftovers in a 350°F oven for about 10 minutes, or until hot and bubbly. You can also microwave a small portion in short bursts, stirring in between. Add a little fresh cheese on top if it looks dry.

Freezing

I do not recommend freezing this dip, because the mayo and cheese can separate when thawed. If you must freeze it, use a freezer-safe container and use it within a month. Thaw it in the fridge overnight and reheat it well.

Why You’ll Love This Recipe?

There are so many reasons this dip keeps coming back to my table. Here are my favorites.

Super easy to make: You only need five ingredients and one bowl. There is no cooking on the stove and no complicated steps.
Full of Reuben flavor: It has the same salty, cheesy, tangy taste as the classic sandwich. Every scoop feels like a bite of a deli favorite.
Perfect for parties: It feeds a crowd and stays warm for a while. It is a hit for game day, holidays, and potlucks.
Easy to customize: You can add cream cheese, swap the meat, or try it in the slow cooker. It is flexible for whatever you have on hand.
Quick to bake: It is ready in about 30 minutes from start to finish. That makes it great for last-minute guests.

FAQs

Can I use fresh deli corned beef instead of Buddig?

Yes, deli corned beef works well in this dip. Just chop it small so it mixes evenly.

Can I make this dip with cream cheese?

Yes, stir in a few ounces of softened cream cheese for a creamier texture. It gives the dip a richer, spreadable feel.

Can I make a crockpot Reuben dip from this recipe?

Yes, combine everything in a slow cooker and cook on low until the cheese melts. Keep it on warm while serving.

Can I serve this reuben dip cold?

You can serve a chilled version if you skip baking and mix it well, then refrigerate. Bake it if you want that melted, bubbly texture.

What should I serve with this sauerkraut dip?

Mini rye bread slices and bagel chips are my top picks. Pretzels and sturdy crackers work nicely too.

Ash Tyrrell

Easy Sauerkraut Dip Recipe

I first made this sauerkraut dip on a lazy Sunday when I had leftover deli corned beef and a can of kraut sitting in my pantry. Five ingredients, one bowl, and about thirty minutes later, my whole kitchen smelled like a Reuben sandwich shop. I scooped it up with mini rye slices and honestly could not stop going back for more.

Print Recipe Pin Recipe

Total Time 30

Ingredients Method Notes

Ingredients

4 packages 3 1/2 ounces each corned beef, cut into small pieces: Gives the dip its salty, meaty flavor, and Buddig brand works best.
1 can 16 ounces sauerkraut, drained: Adds the signature tang, so squeeze out the extra liquid well.
2 cups shredded Swiss cheese: Brings that nutty melty Reuben flavor, so grate it fresh.
2 cups shredded cheddar cheese: Adds sharpness and a golden top so skip the bagged kind if you can.
1/2 cup mayonnaise: Holds everything together and keeps the dip creamy.

Method

Set your oven to 350°F before you do anything else. A properly heated oven means the dip bakes evenly and the cheese melts right on schedule. While it warms up, you can get all your ingredients ready on the counter.
Stack the corned beef slices and cut them into small, bite-sized pieces. I like them tiny so you get a little bit of meat in every scoop. If your store does not carry Buddig, good deli corned beef works just fine.
Open the can and pour the sauerkraut into a strainer. Press down with a spoon to squeeze out as much liquid as you can. This step matters a lot, because wet kraut will turn your dip soggy.
Grate the Swiss and cheddar cheese with a box grater. Freshly shredded cheese melts smoother and tastes better than the pre-shredded kind. Measure out two full cups of each and set them aside.
Add the corned beef, drained sauerkraut, both cheeses, and mayonnaise to a large bowl. Stir well until every piece is coated and the mixture looks even. It will look thick and chunky, and that is exactly how it should be.
Scoop the mixture into a 9 x 13 inch baking pan. Use the back of a spoon to spread it into an even layer all the way to the edges. An even layer helps the dip heat through at the same speed.
Slide the pan into the preheated oven and bake for 20 to 25 minutes. You will know it is ready when the cheese is melted and the edges start to bubble. I peek at the 20-minute mark and pull it out when it looks golden.
Let the dip sit for a couple of minutes so it cools just enough to scoop. Bring it straight to the table with mini slices of rye bread or crunchy bagel chips. Watch how quickly the pan empties.

Notes

I always squeeze the sauerkraut in a clean kitchen towel, and it makes the dip noticeably thicker and creamier.
I grate my own cheese every time, because the fresh shreds melt into a smoother layer.
I chop the corned beef very small, since big pieces make the dip hard to scoop.
I toast my rye bread slices lightly, and the extra crunch holds up so much better in the dip.
I let the dip rest for five minutes after baking, which keeps it from sliding off the bread.
I taste the sauerkraut before draining it, because some brands are saltier and sharper than others