This hot and cheesy, baked Reuben Dip has all the flavors of a classic reuben sandwich in an easy appetizer recipe. Loaded with sauerkraut, corned beef, swiss cheese, and a simple homemade thousand island dressing. Scoop it up with your favorite gluten-free tortilla chips or crackers.
Gluten-Free Baked Reuben Dip
A classic deli sandwich gets turned into a warm, cheesy dip that's naturally gluten-free because no bread is needed! It's a unique and irresistible appetizer that will be a hit at any game day, holiday or party.
This easy dip recipe only uses a few ingredients and is prepped in no time! Here's what you'll need:
Sauerkraut. Fermented sauerkraut is so good for your gut health and adds tons of flavor too. Any can of sauerkraut will work in this recipe just as well.
Corned Beef. Deli corned beef works great, or use leftover homemade corned beef if you have it on hand!
Swiss Cheese. I used freshly grated cheese for this dip, but feel free to grab a bag of pre-shredded cheese.
Thousand Island Dressing. I make my own recipe in this version, but if you want to take a shortcut, go ahead and combine ½ cup mayo plus ½ cup store bought Thousand Island dressing. Be sure your dressing is gluten-free.
Don't forget to grab your favorite gluten-free tortilla chips or crackers for serving.
How Do You Make This Reuben Dip Recipe?
This dip is a combo of sauerkraut, corned beef, swiss chesse and thousand island dressing. All you have to do is layer everything in a baking pan in this order:
- corned beef
- swiss cheese
Then bake until hot and bubbly!
Want to make this dip ahead of time? Go ahead and assemble the dip up to 3 days before you plan to serve it. Leave the dressing stored separately then add to the dip right before baking.
Have you tried this recipe? Be sure to tag me on instagram @thrivingglutenfree so I can see how it turned out!
Baked Reuben Dip
- ¾ lb Corned Beef medium sliced deli corned beef, chopped into bite sized pieces.
- 2 cups Swiss Cheese shredded
- 16 oz Sauerkraut 1 large can rinsed and drained
Thousand Island Dressing
- ½ cup Mayo
- 3 tablespoon Ketchup
- 2 tablespoon Dill Relish
- 2 teaspoon Apple Cider Vinegar
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- ¼ teaspoon Salt
- Preheat oven to 350°.
- In a baking pan, layer the sauerkraut, corned beef and swiss cheese.
- Mix together the dressing ingredients until combined, then pour evenly across the dip.
- Bake for about 20 minutes until hot and bubbly. Serve with your favorite gluten free tortilla chips or crackers.