Hot Reuben Dip

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5 from 1 review

This low-carb Hot Reuben dip recipe is packed with all the flavor of a good old fashioned Reuben sandwich. Party guests will go crazy for this low-carb gluten-free dip and it will quickly become a favorite, so don’t be surprised if you’re asked to bring it to every get together for years to come. It’s also a great family snack on a cold winter day.

Author: Di Bauer
Prep Time: 5 mins
Cook Time: 60 mins
Total Time: 1 hour 5 mins
Yield: 24 1x
Category: Low-Carb, Gluten-Free, Nut-Free

Ingredients

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1 pound corned beef
2 cups sauerkraut, drained
16 ounces Swiss cheese, shredded
12 ounce bottle Walden Farm’s sugar-free 1000 Island salad dressing

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Instructions

Place all ingredients in the crock pot in the order in which they are listed.
Heat on high for one hour, stirring occasionally to blend. Heat until everything is hot and the cheese is completely melted.
Serve with WASA Rye crackers for the low carbers and slices of cocktail rye bread for the non-low carbers.

Notes

I prefer the fresh sauerkraut that I find in the meat department of the grocery store, but canned will do if that’s what you like or happen to have on hand.

If you find sauerkraut to strong for you taste, rinsing it under cold water will make it milder.

Nutrition

Serving Size: Serves 24
Calories: 112
Sugar: 0g
Sodium: 202mg
Fat: 8g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: trace
Protein: 8g

Find it online: https://www.carbsmart.com/low-carb-hot-reuben-dip-recipe.html