Gluten Free Reuben Dip
Everything you love about a classic Reuben sandwich — tangy sauerkraut, savory corned beef, melty Swiss — gets packed into one bubbling, crowd-pleasing dip that serves eight with ease. The creamy base comes together from cream cheese, sour cream, and mayonnaise, with ketchup, sweet pickle relish, and a hit of horseradish giving it that signature Thousand Island-style kick. Worcestershire sauce, garlic powder, and onion powder round out the depth so every bite tastes fully loaded. The whole thing bakes at 375°F until the edges are bubbling and the top layer of Swiss cheese turns lightly golden — it looks and smells absolutely irresistible straight out of the oven. The tricky part of enjoying a Reuben-inspired dish without gluten is usually the bread, but pairing this dip with gluten free crackers or gluten free bread solves that completely without sacrificing any of the flavor. It's the kind of party appetizer that disappears fast, so don't be surprised if you're scraping the dish before the night is over.
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Learn more →Ingredients
8 servings
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 3 tbsp ketchup
- 2 tbsp sweet pickle relish
- 1 tsp prepared horseradish
- 1 tsp worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- 8 oz deli corned beef, roughly chopped
- 1 cup sauerkraut, drained and squeezed dry
- 1 ½ cups shredded swiss cheese, divided
For serving
- gluten free crackers or gluten free bread, for serving
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
- 2
In a large mixing bowl, stir together the cream cheese, sour cream, mayonnaise, ketchup, sweet pickle relish, horseradish, Worcestershire sauce, garlic powder, and onion powder until smooth and well combined.
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