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7:00AM

Cheesy Reuben Dip

Soon it will be St. Patrick’s Day. I never really got into the whole drink green beer and party in the street scene. It just was not my thing. Don’t get me wrong, I may have had a couple of shots of whiskey while wearing some ridiculous green hat or over-sized green sun glasses; but it was always in the safety of an apartment with my friends…nothing more ridiculous than that.

Now don’t get excited, I don’t have a green beer recipe for you. I know many of you would really appreciate that, but drinking beer is still not my scene. Moreover, having a shot of whiskey is not something I do now anyway. I never quite acquired the taste of alcohol - any of it - so I simply don't drink. I can see you all rolling your eyes

I digress.

However, just because I don’t throw down with you beer-loving foodies, I can whip up a mean St. Patrick’s Day treat without much thought. Almost two weeks ago two of my Reuben recipes were featured in the Huffington Post. Check out these Reuben Eggrolls & Reuben Quesadillas. Well, along with my two recipes there were several others featured in the Huffington Post, so I decided to make one that looked absolutely divine. Can you disagree with this recipe?!

 

Nutritional Information
Servings: approximately 15
Serving Size: about 1/3 cup
Calories:  119.5
Fat: 9.6 g
Carbohydrates: 1.3 g
Fiber: 0 g
Protein: 8.8 g
Points+: 3

Ingredients:

Recipe Adapted from A Farmgirl's Dabbles 

  • 1 lb. shredded corned beef
  • 8 ounces shredded Swiss cheese
  • 14 ounces sauerkraut, drained very well
  • ¾ cup low fat plain yogurt
  • ¼ cup Fat Free Thousand Island Dressing

 

Directions:

  • Preheat oven to 400 degrees F
  • In a large bowl, mix all ingredients together
  • Spoon into an oven-proof serving dish
  • Bake for 20 to 25 minutes, or until it is bubbling and nicely browned on top
  • Serve with your favorite crackers or bread {I used thinly sliced rye bread. I quartered each slice and toasted it for several minutes.}  

Enjoy!!

This was an incredible dip. I love all of the ingredients that go into making a Reuben and this was no exception! I lightened this recipe up a bit by substituting plain low-fat yogurt for the mayo. I'm not a mayo girl myself, so it worked perfectly! Make it, seriously!

 

 

 

« Reuben Soup | Main | Sage & Gorgonzola Cheese Puffs »

Reader Comments (2)

I love Reuben sandwiches and this dip looks like the perfect way to serve it up to a crowd. Thanks for the idea!

March 12, 2013 | Unregistered CommenterFoodie Mama

Hey Mel - been a while! This looks amazing! Giving it a shot this weekend for a party this weekend. Thanks!

March 21, 2013 | Unregistered CommenterCuts Everyday

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