Keto Reuben Dip
This keto reuben dip is the perfect dip to use up leftover corned beef from St Patrick's day celebrations or to take to a potluck or BBQ.
Servings 12
Calories 201kcal
Ingredients
- 250 g cream cheese, softened (8oz)
- ½ cup mayonnaise
- ¼ cup sugar free tomato sauce
- 2 tsp horseradish cream
- 2 tsp onion powder
- ¼ tsp cracked pepper
- 1 tbsp chives
- ⅔ cup sauerkraut, finely chopped
- ½ cup dill pickles, finely chopped
- 200 g corned beef, diced (4oz)
- 85 g swiss cheese, grated (3oz)
Instructions
- Pre heat the oven to 180C/350F
- Place the cream cheese, mayonnaise, tomato sauce, horseradish, cracked pepper and onion powder in a bowl and beat using electric beaters until mixture is combined and smooth. This could also be done using a food processor or mixed by hand.
- Add the sauerkraut, chives, pickles and corned beef to the mixture and stir to combine and coat all of the corned beef.
- In a small baking dish, place the mixture and top with the cheese. Place in oven and bake for 30 minutes. Our baking dish was 4 cups/1 quart in size.
- Allow to sit for 5 minutes before serving. Best served hot.
Video
Notes
Makes 3 cups. Serving size is 1/4 cup.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition
Calories: 201kcal | Carbohydrates: 2g | Protein: 5g | Fat: 18g | Fiber: 0g | Sugar: 1g | Net Carbs: 2g