I have been dying to post this low carb dip recipe for a couple of weeks, now but couldn’t find my scribbled out recipe and was too busy to really search the house for it.
The problem is, while I’m cooking I’m always jotting down quantities on little yellow mini-legal pads of which we own many because I bought a pack of fifty a couple of years ago. My husband makes his notes on work and random things on the same pads and we have them all over the house.
Bins, office cabinets, junk drawer, you name it and there is a yellow pad in there and it could be full of random scribbles, scores from card games, mystery phone numbers (with no name attached and neither of us remember who wrote it down or why), and occasionally somewhere in the middle a scribbled out recipe from one of my cooking frenzies.
Note to self: Get a dedicated notebook for my low carb recipes that is easily recognizable!!!
Anyhoo, this morning I rounded up all the yellow pads I could find (a bunch!) and finally located a few pages with my recipes, including this one.
It’s simple, but so good and it will be a sure hit at our Superbowl party this weekend!
This low carb dip came about because I had made a batch of the low carb flax buns/sandwich bread with the intent of making myself a Reuben (I had been craving a good sandwich since I’d been on low carb.)
I had my thousand island dressing made up using the sugar free ketchup recipe, had bought pastrami (couldn’t get corned beef) and swiss and was just rummaging the cabinets for the can of sauerkraut that I KNOW I had in there somewhere and could not find anywhere even though I tore my kitchen cabinets apart.
You can’t have a Reuben without sauerkraut people! Totally dejected I scrapped the whole idea and figured I’d make it when I bought some sauerkraut. But I was haunted by the pastrami and Swiss cheese in my fridge, and was wishing I could eat it on rye bread and that is what led me to this keto friendly dip idea!
I put all of the delicious flavors of a hot pastrami on rye into it, even the caraway seeds and it was soooo good! I ate it with my keto flax crackers and it was really satisfying.
But after a few bites I wanted all of the flavor, but not the entire dip. So I made it into a soup and holy moly it’s one of the best things I’ve eaten in months! I shared it (grudgingly) with my husband and he loved it too.
I would have posted this as a low carb hot pastrami on rye soup recipe, but I didn’t have any left for photos because we ate it all! So you’re getting two recipes in one here today. Win. Win. You’re welcome!
Easily made ahead and reheated, this dip would make a delicious addition to your own Superbowl party! Serve it with rye flavored crackers or toasted rye or pumpernickel bread to dip it in – and make a LOT because it will go fast!
If you have any leftovers (doubtful) you can make the soup for your lunch during the week!
To make the soup: Combine 1 cup water, 1/4 cup of heavy cream (this is for low carbers, you can use milk if you are more concerned with fat and calories than carbs) and 1 cup of the dip in a microwave safe bowl. Microwave for 2 minutes on high, stir, microwave another 2 minutes and serve. Or you can heat it in a small saucepan.
So rich and satisfying, this soup is extremely craveworthy! We talked about it for days wishing we had more, and I’ll be getting the ingredients to make this again soon! As always I love reading your comments so let me know what you think! M-
- 8 oz cream cheese, softened
- 3 oz sliced pastrami, chopped
- 3 slices swiss cheese, chopped
- 3 dill gherkins or 1/2 dill pickle, chopped
- 1 tsp dijon mustard
- 1/2 tsp caraway (rye) seeds
- Put all of the ingredients into a magic bullet or food processor and blend.
- Transfer into a microwave or oven safe dish. Heat in microwave for 5 minutes (or a 375 oven for 10 – 15 minutes) until hot and bubbly.
- Garnish with minced gherkins and serve with rye crackers or toasted bread.