A reuben sandwich? In a dip? Sign me up!
I love the flavors in this spread, and the added crunch of the sauerkraut. I ate way more than my share, and I think my mom did too.
This recipe is so ridiculously easy. Mix everything up and toss it into a baking dish, top with some more cheese and bake. Ta-da!
Thankfully, I had still managed to have some left over corned beef brisket in my fridge, despite the two pantry-raiders that rifled through my kitchen last night. Pesky things!
Skinny Reuben Dip
Servings: About 8 • Size: 1/4 Cup • Calories: 172 • Fat: 6 g • Carb: 10 g • Fiber: 1 g • Protein: 19 g • Sugar: 6 g • Sodium: 1297 mg
1 C. Cooked Corned Beef Brisket, Chopped (I used leftovers.)
1 C. Fat Free Shredded Cheddar
3/4 C. + 1/4 C. Reduced Fat Shredded Swiss Cheese, Divided
4 Tbsp. Fat Free Thousand Island
1 C. Sauerkraut, Drained
6 Oz. Fat Free Plain Greek Yogurt
Salt & Pepper To Taste
Preheat oven to 350 degrees F. Lightly spray a glass baking dish with non-stick cooking spray and mix all ingredients together in a large bowl, except for the 1/4 C. reduced fat shredded swiss cheese.
Spread the mixture into the prepared dish and top with the remaining 1/4 C. of the swiss cheese. Bake for 10-15 minutes until the cheese on top is nicely melted and starting to bubble.
Serve with pumpernickel cocktail bread or your favorite rye cracker. I used reduced fat Triscuits because my local grocer doesn't carry cocktail bread, darn it!