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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