Cold Reuben Dip Recipe
As an Amazon Associate I earn from qualifying purchases.
If you like a Reuben sandwich, you’re going to want to try this cold Reuben dip recipe. Featuring corned beef, cream cheese, and green onion, it’s the perfect easy and tasty snack.
Today I’m going to share a yummy cold Reuben dip or spread for your crackers with ya that will bring something new and delicious to any menu. Now, I’ve previously shared my hot Reuben dip recipe here. But this time we’re making a cold Reuben dip. It still has the same flavor and taste like a classic Reuben sandwich but in spreadable dip form. Sounds delicious, doesn’t it?
We’re talking diced corned beef, green onion, and cream cheese, with seasonings like Worcestershire sauce and seasoned salt. This is also one of the easiest dips you’ll ever make. Just dice the beef, chop the onion, combine the ingredients and let it sit in the fridge overnight. The next day, your cold Reuben dip will be ready to share with friends and family.
I love to serve it as an spread on my favorite crackers for game days or the . But you can serve it with whatever you like, including veggie sticks.
Recipe Ingredients
- Cream cheese (here’s my recipe for homemade cream cheese)
- Chopped corned beef (any kind of cheap )
- Green onions
- Worcestershire sauce
- Seasoned salt
How to Make Cold Reuben Dip
Put all of your sliced corned beef on a big old plate and dice it up really well.
Chop up your onions, too.
Place all ingredients in a large bowl.
Mix. You saw that coming, didn’t ya? 😉
Line a bowl with cling wrap and press your dip into it. Cover with more cling wrap and press it down a bit with your hands so that it molds to the shape of the bowl. Refrigerate overnight.
This is important because this is where your dip develops all of the wonderful flavors. Until then, it won’t taste near as good!
To serve this cold Reuben dip, remove from bowl and discard cling wrap. Top with more chopped green onion and serve alongside your favorite crackers.
Storage
Store leftover corned beef dip in an airtight container in the fridge for up to 4 days.
Recipe Notes
- Besides wheat crackers, serve your dip as an with small pieces of toasted rye bread or pumpernickel bread, , vegetable sticks like celery and carrot, , , or pretzel chips.
- If you miss sauerkraut, you can add half a cup of sauerkraut (rinsed and drained) to this recipe. Alternatively, our hot Reuben dip includes sauerkraut.
- You can also substitute the for chopped if that’s your preference.
- Isn’t cheesy enough? You can always add a cup of shredded or shredded (our hot dip also includes both).
Check out these other delicious dips:
Ingredients
- 16 ounces cream cheese, softened 2 packages
- 2 packages thin economy corned beef the kind that's about $1 each
- 3 green onions plus two to dice for topping
- 1 tablespoon Worchestershire sauce
- 1-2 teaspoons seasoned salt
Instructions
- Dice the corned beef and chop the green onion.2 packages thin economy corned beef, 3 green onions
- Place all ingredients in a large bowl. Mix with an electric mixer until well combined.16 ounces cream cheese, softened, 2 packages thin economy corned beef, 3 green onions, 1 tablespoon Worchestershire sauce, 1-2 teaspoons seasoned salt
- Line a small bowl with cling wrap. Scoop the spread into the bowl. Cover with more cling wrap and press into the bowl lightly. Place in the refrigerator overnight before serving.
To serve: Top with more chopped green onion and serve alongside your favorite crackers.
Nutrition
“I am not retreating, I am advancing in a different direction.”
~General Douglas MacArthur
Submitted by Marsha G. Click here to submit yours!
Thank you so much for this recipe. My husband’s sweet mom made this. I believe she used Accent too instead of seasoning salt. She also used the little clear jar of beef. I can’t wait to try it! I am new to Southern Plate and truly enjoy your posts. Thank you.
Oh my goodness…WELCOME to Southern Plate Carol!!! I am so glad to have you here and I look forward to seeing you more often and getting to know you! 🙂
This does sound good, Christy. I will give it a try. We love dips here in our house. I wanted to thank you for the book plate, also. Got it in the mail yesterday, and put it in my book, and it looks good!
I am so glad to hear it got there ok!!
Thank you for another great recipe!! Can’t wait to try this one 🙂 Clam dip was as daring as my mom ever got, so I’ve never tried this. Thank you also for always being an ENcourager to all of us in every post you write. That’s one of the reasons we love you, you build us up and make us feel we can do anything we set our minds and will to. Bless you!!!!!
Oh my goodness, you need to try this soon Susan!! Blessings to you as well!!
I will definitely try this recipe. Sounds great! Thanks for sharing. I use so many of your recipes. Keep them coming! All have bee great!
Thank you so much Jeanette!! I hope you enjoy this one as well!
BLESS YOU!!! Thank you so much for your ENcouragement that you give all the time. What a blessing and I love your food recipes. (((HUGS)))
Blessings, HUGS and Thanks to you Patty!! 🙂
If we watch the sales here in central Iowa we can get Budding brand meats 2 for a dollar so i buy about 20 packages and freeze them. They are 2.5-4 oz. packages so fairly cheap eating.
I make this, too. But I call it cheese ball. Just form the mixture into a ball with your hands and roll in finely chopped pecans. The nuts add a great flavor! Gice it a shot. And thanks for all your encouragement!
I will have to try that Donna!