Keto Reuben Dip (Low-Carb Hot Party Appetizer)

This Keto Reuben Dip is what I make with leftover corned beef when I want it to turn into something people actually fight over at a party. Corned beef, sauerkraut, and Swiss cheese bake into one hot, cheesy dip that tastes exactly like the sandwich it’s named after.

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I make this one for game days and St. Patrick’s Day, since it comes together fast and bakes while I handle everything else on the table. It’s easy to prep ahead and pop in the oven right when guests show up, which matters when you’ve got a dozen other things going at once.

Squeeze the sauerkraut dry before it goes in. Skip that step and the dip turns watery instead of scoopable.

Chef Jenn’s Take on Keto Reuben Dip

A lot of hot dips turn out grainy or oily once they hit the oven, usually because of what’s happening with the cheese, not the rest of the ingredients. Pre-shredded cheese is coated with anti-caking agents that keep it from clumping in the bag, and those same additives keep it from melting smoothly once it’s baked.

Shredding the Swiss cheese fresh instead of using the pre-shredded bag is what actually fixes that. It melts smooth instead of grainy, and the texture difference is noticeable once the dip comes out of the oven.

The other move that matters here is squeezing the sauerkraut dry before folding it in. Skip that step and the extra liquid works its way into the dip as it bakes, leaving you with something soupy instead of scoopable. For more hot appetizer dips like this one, check out my Appetizers collection.

What You’ll Love About Keto Reuben Dip

• It tastes exactly like a Reuben sandwich in dip form, which makes it an easy sell even to people who’d normally pass on sauerkraut.
• It’s a genuinely good way to use up leftover corned beef instead of letting it go to waste in the fridge.
• It preps ahead easily, so it’s one less thing to think about the day you’re actually hosting.

Ingredients

• Cream cheese – Full fat, softened at room temperature for easier mixing.
• Thousand Island dressing – You can use any brand.
• Sauerkraut – Drained and squeezed dry. Extra liquid left in makes the finished dip watery.
• Corned beef – Leftover, chopped small, or deli corned beef chopped up works too.
• Swiss cheese – Shred it yourself. Pre-shredded cheese has anti-caking agents that can make the dip grainy once melted.
• Green onions – White and green parts, sliced.
• Pickles – Dill, not sweet. Chopped small.
• Low-carb crackers or vegetables – For serving.

How To Make Hot Reuben Dip

Scroll down for the full recipe card with exact measurements and printable instructions.

Preheat the oven to 350°F and lightly grease a small baking dish or oven-safe skillet. Stir together the softened cream cheese and Thousand Island dressing until smooth.

Fold in the sauerkraut, chopped corned beef, shredded Swiss cheese, and green onions until well combined. Spread the mixture evenly into the prepared dish.

Bake until bubbly and lightly golden on top. Check at the 15-minute mark and continue as needed. Sprinkle with chopped pickles and serve warm with your favorite low-carb dippers.

Make It A Meal

I put this out alongside Crab Rangoon Dip when I’m setting up a full party spread of hot dips. For more dip variety on the table, Keto Dill Pickle Dip gives you a cold, tangy option to balance this one’s richness. If you want a lighter dip in the mix too, Green Goddess Dressing works well as a dip for raw vegetables alongside the heavier options.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals, stirring in between. This doesn’t freeze well due to the dairy content.

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