Got leftover corned beef? This low-carb Reuben Dip is the perfect way to turn it into a hot, cheesy, and flavor-packed appetizer. It has all the classic flavors of a Reuben sandwich but in a creamy, scoopable form. Whether you’re serving it at a party, game night, or just craving something indulgent, this dip is always a hit.
What makes this keto-friendly dip so irresistible is the perfect balance of salty, tangy, and creamy flavors. The corned beef brings that unmistakable savory bite, while the sauerkraut adds a bit of tang to cut through the richness of the melted Swiss cheese and creamy base. A touch of Thousand Island dressing ties it all together, giving it that signature Reuben flavor. Serve it with your favorite low-carb crackers, or keep it keto with celery sticks or cucumber slices.
It’s also incredibly easy to throw together. Just mix everything up and bake until bubbly and golden. You can even prep it ahead of time and pop it in the oven when guests arrive. The melty cheese is enough to tempt everyone!
Ingredients
- Cream cheese – Softened. I use full fat cream cheese for the best texture.
- Thousand Island dressing – You can use any brand.
- Sauerkraut – Drained and squeezed dry. Make sure it’s really dry so it dosn’t make your dip watery.
- Corned beef – Use leftover corned beef chopped small, or buy some slices from the deli and chop it up.
- Swiss cheese – Shredded. I always shred my own cheese. If you use pre shredded, your dip could be grainy because of the non-caking agents they add to shredded cheese.
- Green onions – Just one green onion adds a bit more flavor that’s so delish in this dip. Use the white and green parts.
- Pickles – Chopped small. Get good dilly pickles, not sweet pickles, and they’re the perfect finish to this dip.
- Low-carb crackers – Or veggies for dipping.
How To Make Hot Reuben Dip
- Preheat the oven to 350°F (175°C) 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 baking dish.
- Place in the oven and bake for 20-25 minutes, or until bubbly and lightly golden on top.
- Sprinkle with diced pickles and serve warm with your favorite dippers.
Step-By-Step Process
Chef Jenn’s Tips
- Bring cream cheese to room temperature for easier mixing. If needed, microwave it for 20-30 seconds.
- Squeeze out as much liquid as possible from the sauerkraut to avoid a watery dip.
- Freshly shredded Swiss cheese melts better than pre-shredded varieties.
- Add a smoky touch by using smoked Swiss cheese or a pinch of smoked paprika.
- If the top browns too quickly, cover it loosely with foil while baking.
Recommended
Serving Suggestion
I love serving this hearty dip with low-carb bread, rye bread if you can find it! Or, use your favorite low-carb crackers, tortillas, or veggies.
Storage
Store any leftover dip 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 as needed. Freezing isn’t recommended due to the dairy content, so enjoy it fresh!
Low-Carb Reuben Dip
Ingredients
- 8 ounces cream cheese softened
- 1 cup Thousand Island dressing
- 1 cup sauerkraut drained and squeezed dry
- 1 ½ cups cooked corned beef chopped, or deli corned beef, finely chopped
- 1 ½ cups Swiss cheese shredded
- ¼ cup green onions chopped; optional, for garnish
- ¼ cup pickles chopped small
- Dippers use your favorite dippers
Instructions
- Preheat the oven to 350°F (175°C) 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 baking dish.
- Place in the oven and bake for 10-15 minutes, or until bubbly and lightly golden on top.
- Sprinkle with diced pickles and serve warm with your favorite dippers.
Notes
Chef Jenn’s Tips
- Bring cream cheese to room temperature for easier mixing. If needed, microwave it for 20-30 seconds.
- Squeeze out as much liquid as possible from the sauerkraut to avoid a watery dip.
- Freshly shredded Swiss cheese melts better than pre-shredded varieties.
- Add a smoky touch by using smoked Swiss cheese or a pinch of smoked paprika.
- If the top browns too quickly, cover it loosely with foil while baking.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
