Have a little leftover corned beef from St Patty’s Day? This is a great easy crock pot dip! I enjoyed this dip so much – every year from now on I’ll get a bigger corned beef so I have some leftovers.
If you didn’t cook a corned beef this year, you can also make this with corned beef deli meat. This made about 6 cups of dip. I estimated the carb count is 3.5 g. of net carbs per 1/2 cup of dip. I listed the carb counts of all the ingredients. If needed, you could easily modify this recipe and make it even more low carb.
2 cups of jarred sauerkraut, drained (I used the Gundelsheim brand / 4 g. net carbs).
12 oz of softened Philadelphia cream cheese (this is 1 and 1/2 of the bricks / 12 g. net carbs)
1 1/4 cups of shredded Swiss cheese (I used the Sargento brand / 10 g. of carbs)
2 cups shredded cooked corned beef (I used leftovers from my cooked corned beef / 0 carbs) Trim off any extra fat.
1/2 cup of thousand island dressing (I used the refrigerated Marie’s brand / 16 g. carbs)
1/2 teaspoon of pepper
1/4 cups of water
Mix well all of the ingredients. Microwave, oven bake or heat on low in your crock pot until heated through. If using a slow cooker, turn to “warm” once heated.
I’ll be honest, last night I ate this with a spoon! It was that good…. Traditionally this is served with toasted cocktail pumpernickel bread. I would suggest serving it with celery, green pepper or low carb tortilla chips. You could even use the filling in a low carb wrap to make an awesome low carb reuben.