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Low-fat reuben spread recipe: Classic sandwich becomes a savory dip

Tangy Reuben Dip recipe is just as flavorful with the fat lowered.
Tangy Reuben Dip recipe is just as flavorful with the fat lowered.
I Believe I Can Fry/Creative Commons License

You’ve probably seen some variation of reuben dip at a party or gathering. It’s hard to resist any hot, creamy dip or spread, but even harder when it’s an homage to your favorite sandwich. Is it even possible to have a lower-fat version of something as decadent as reuben dip? And would it even be worth eating?

Yes, yes, and yes.

The reduced-fat version of your favorite reuben spread may have less fat and fewer calories, but it’s got plenty of taste, and it doesn’t skimp on the ingredients that make a reuben dip a reuben dip: corned beef, sauerkraut, and Swiss cheese. Make up a batch in your slow cooker for a guilt-free party appetizer that no one will pass up --and no one has to.

You can choose just how far you want to go with reducing the calories, by opting for either reduced-fat or fat-free ingredients. It’s up to you. Keep in mind that even if you choose fat-free dressing and cream cheese, the salty meat and tangy kraut will still provide plenty of flavor.

Low Fat Reuben Spread/Reuben Dip Recipe


  • 8 oz. deli corned beef, chopped
  • 1 cup sauerkraut, drained and chopped
  • 1 pkg. (8 oz.) cream cheese, reduced-fat or non-fat, softened and cut into large pieces
  • 2 cups shredded low-fat Swiss cheese
  • ½ cup reduced-fat or non-fat Thousand Island dressing


Combine corned beef, sauerkraut, cream cheese, Swiss cheese, and Thousand Island dressing in the crock of a slow cooker. Cover and cook on low 2 - 3 hours. Uncover and stir, then switch to warm setting to serve.

Note: You may also combine the ingredients in a baking dish and cook until bubbly, about 30 minutes at 350 degrees, then transfer to a slow cooker or chafing dish.

Serve with one or more:

  • Dill pickles
  • Sourdough pretzels
  • Rye crisps
  • Mini pumpernickel bread slices
  • Cubed bread

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