Hot Reuben Dip
Course: AppetizersDifficulty: Easy
Servings
16
servingsPrep time
5
minutesCooking time
25
minutesCalories
300
kcalTotal Carbs
3
gramsNet carbs
2
gramsFat
20
gramsProtein
8
gramsThis hot Reuben dip is both a fantastic appetizer and a wonderful way to use up any leftover corned beef you might have. To keep this keto, I recommend serving with pork rinds. Of course, your non-keto friends and family can still enjoy it with rye crisps or other crackers.
Ingredients
16 ounces cream cheese (450g)
16 ounces corned beef, chopped (450g)
3 cups shredded Swiss cheese, divided (150g)
1 cup sauerkraut (15g)
1/2 cup sour cream (125g)
1/2 cup thousand island dressing
Directions
- Preheat oven to 400F (205C).
- Combine all ingredients except one cup of Swiss cheese in a large mixing bowl, then transfer to a large casserole dish.
- Bake, uncovered for 10 minutes.
- Remove from oven and top with the remaining one cup of Swiss cheese, then bake an additional 10-15 minutes.
- Remove from oven and allow to cool for 5-10 minutes before serving.
Recipe Video
Notes
- Nutritional information is based on a serving size of approximately 6 tablespoons or 100g
- This recipe can easily be scaled down to 1/2 size. If doing a smaller batch, I recommend making it in a pie pan and cooking it for about 5 minutes less.
- You can also add some caraway seeds into this dip to create a hint of rye bread flavor. I’d recommend 1/2 tsp for starters.
