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Reuben Dip

Reuben Dip

By Traeger Kitchen

For a St. Patrick’s Day treat that your friends will fight over, try this new twist on a smoky Reuben sandwich.

Prep Time

5 Minutes

Cook Time

35 Minutes




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Units of Measurement:
16 Ounce sauerkraut
12 Ounce Cooked Corned Beef, chopped
3 Cup Swiss cheese
1/2 Cup Thousand Island dressing
1/4 Cup Mayonnaise
1 Cup breadcrumbs
2 Tablespoon butter, melted


  • 1

    In a large mixing bowl, combine the sauerkraut, corned beef, and 2 cups of the Swiss cheese.

    • 16 Ounce sauerkraut

    • 12 Ounce Cooked Corned Beef, chopped

    • 2 Cup Swiss cheese

  • 2

    Combine the Thousand Island Dressing and mayonnaise and whisk together. Stir into the meat and cheese mixture. Tip into a buttered baking dish or casserole. Top with the remaining cheese.

    • 1/2 Cup Thousand Island dressing

    • 1/4 Cup Mayonnaise

    • 1 Cup Swiss cheese

  • 3

    Combine the breadcrumbs and butter and sprinkle on top of the dip. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

    350 ˚F / 177 ˚C

    Super Smoke

    • 1 Cup breadcrumbs

    • 2 Tablespoon butter, melted

  • 4

    Bake the Reuben Dip for 35 to 40 minutes. Serve with crackers or cocktail breads. Enjoy!

    350 ˚F / 177 ˚C

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