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Easy Sauerkraut Dip Recipe
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.
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Total Time 30 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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