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Corned Beef Reuben Dip

Recipe and photos provided by Sally Roeckell of Table and Dish and originally published on 365Barrington.com.

This dip is like a deconstructed Reuben sandwich with corned beef, a tangy sauce, sauerkraut, Swiss cheese and crusty rye bread for dipping. Serve it with pickle slices! What respectable deli serves a Reuben without a pickle?

One of the things I love about Heinen’s is that they find the best brands and stock their shelves with quality products. I came across Terrapin Farms sauces and have now tried several. Each has been wonderful. Today I am using their Roasted Garlic Horseradish to create this amazing Corned Beef Reuben dip. If you can’t find it at your Heinen’s, you can substitute 6 oz. of sour cream, one clove of garlic and two Tbsp. of horseradish. Ready-made sauces and dips are great because they eliminate several items on the ingredient list and the combination of flavors have already been tested for perfection.

This Corned Beef Reuben Dip is so easy. You can throw it together and be ready to serve in minutes. To really amplify the presentation, serve it in a loaf of bread.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Corned Beef Reuben Dip
Corned Beef Reuben Dip
Cook time:
30min
Prep time:
10min
Total time:
40min

Servings:
10

Ingredients

  • 14 oz. sauerkraut, drained
  • 1/4 cup mayonnaise
  • 8 oz. Terrapin Ridge Farms roasted garlic horseradish dip
  • 2 cups Swiss cheese, shredded (or a combination of swiss and gruyère cheese)
  • 4 oz. corned beef, chopped
  • One rye loaf, optional
  • Chopped parsley, optional

Instructions

  1. Mix first 5 ingredients together and bake in a covered dish at 350°F for 15–20 minutes. Uncover and continue baking for 10–15 minutes. Serve with crackers or corn chips.
  2. Top with chopped parsley, if desired.
  3. If desired, scoop the cooked dip into a hallowed load of rye bread and top with a bit more shredded cheese. Heat under the broiler until cheese is melted.

Corned Beef Reuben Dip with Chips and Pickles

By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at TableAndDish.com.

Recent Reviews

5
  1. 5

    This recipe is delicious and tastes just like a Reuben. I didn’t have the Terrapin Ridge product so used the suggested substitute. I served the dip with lightly-buttered grilled rye bread cut into wide strips.

  2. Was disappointed that my Heinen’s didn’t have the garlic horseradish dip but I substituted a little horseradish mayo and used a little extra regular mayo. I also doubled the amount of corned beef. It was bubbly and delicious! I will definitely make this again.

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