Bavarian Crostini

Ingredients

• 12 slices cocktail pumpernickel or rye bread
• 3/4 cup rinsed and drained Krrrrisp Kraut® or Silver Floss® Sauerkraut
• 1/2 cup (2 oz.) finely shredded Swiss cheese

Preheat broiler. Place bread on broiler pan. Broil 4 to 6 inches from heat 1 minute or until toasted. Top each slice with 1 Tbsp. Sauerkraut and 2 tsp. cheese. Broil 2 to 4 minutes or until cheese is melted. 

Serves: 6

Catcher in the Rye Dip

Ingredients

• 1 pkg. (8 oz.) 1/3-less-fat cream cheese (Neufchâtel), softened
• 1/4 cup fat-free Thousand Island dressing
• 1 cup well-drained Krrrrisp Kraut® or Silver Floss® Sauerkraut
• 1/4 cup (1 oz.) shredded reduced-fat Cheddar cheese
• 2 Tbsp. crumbled cooked bacon
• 16 crisp rye crackers

In mixing bowl, beat cream cheese and dressing until blended. Stir in Sauerkraut. In shallow dish or on serving platter, spread dip evenly. Sprinkle with cheese and bacon. Serve dip with crackers.

Serves: 8

Cook's Tip: Mix things up by using Swiss cheese instead of the Cheddar or French dressing instead of the Thousand Island.

Crabby Kraut Dip

Ingredients

• 1 pkg. (8 oz.) 1/3-less-fat cream cheese (Neufchâtel), softened
• 1/4 cup fat-free sour cream
• 1 1/2 cups drained Krrrrisp Kraut® or Silver Floss® Sauerkraut
• 1 can (6 oz.) crabmeat, drained
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Pretzels, cocktail pumpernickel bread, or rye crackers

In mixing bowl, beat cream cheese and sour cream until blended. Stir in remaining ingredients except pretzels. Serve with pretzels.

Serves: 12

Cook's Tip: Canned shrimp can be used in place of the crab.

Garden Deli Relish

Ingredients

• 1 1/2 cups drained Krrrrisp Kraut® or Silver Floss® Sauerkraut, 1/4 cup liquid reserved
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1/4 tsp. sugar or to taste
• Fresh cracked black pepper to taste

In a medium bowl, stir together all ingredients including reserved Sauerkraut liquid. Serve immediately, or refrigerate 8 hours or overnight to blend flavors.

Serves: 16

Cook's tip: Pile on burgers, hot dogs, or deli meat sandwiches.

Per 1/4 cup serving: 8 calories; 0g protein; 2g carbohydrate; 1g fiber; 0g fat;

Beefy Herb Roll-Up

Ingredients

• 8 slices (1/2 oz. each) deli roast beef
• 1/2 cup garlic-and-herb whipped cream cheese
• 1 1/2 cups rinsed and drained Krrrrisp Kraut® or Silver Floss® Sauerkraut

Spread each roast beef slice with 1 Tbsp. cream cheese; top with 3 Tbsp. Sauerkraut. Roll up tightly. Slice into 1" sections; if desired, place toothpick in each section for easier serving.

Serves: 8

Per serving (1 roll-up): 53 calories; 3g protein; 2g carbohydrate; 1.5g fiber;

Stuffed Mushroom Caps

Ingredients

• 24 large mushrooms (about 2" in diameter)
• 4 slices bacon
• 2 tbsp. minced onion
• 1 cup bread crumbs
• 1 cup drained and chopped Sauerkraut
• 1 cup shredded Swiss cheese
• Melted butter or olive oil

Preheat broiler. Scrub mushrooms. Remove and mince stems. In large skillet sauté bacon until crisp; remove from pan, crumble, and set aside. Add mushroom stems and onion to skillet and sauté until soft. Add bread crumbs and heat through. Remove from heat. Add Sauerkraut, cheese, and bacon. Stuff mushroom caps with Sauerkraut mixture. Brush with melted butter or olive oil. Place stuffed mushrooms on oiled cookie sheet or broiler pan and broil until browned. Serve at once. Serves: 12

Cook’s Tip: Mushrooms can be stuffed in advance, then brushed with butter or olive oil and broiled just before serving.

Cream Cheese and Sauerkraut Spread

Ingredients

• 5 slices bacon
• 3 cloves garlic, minced
• 16 oz. fat-free cream cheese, softened
• 1/3 cup Gorgonzola cheese, shredded
• 1 small tomato, diced
• 2 Tbsp. skim milk
• 1/4 cup chives, finely chopped
• 1/3 cup Krrrrisp Kraut® or Silver Floss® Sauerkraut, drained (reserving 2 Tbsp. of juice)
• Crusty bread or bagel chips

Preheat oven to 350°F. Cut bacon strips in half and cook over medium high heat until crisp. Remove from pan and crumble. Discard bacon drippings, leaving only enough to sautè garlic. Add garlic and cook until soft. In medium bowl, mix cream cheese until soft and creamy. Add sautèed garlic, cheese, diced tomato, milk, chives, and bacon. (Reserve some chives and bacon for sprinkling on top.) Mix until well blended. Add the Sauerkraut and reserved juice. Spread evenly in an 8" x 8" ovenproof dish. Sprinkle the remaining chives and bacon on top. Cover with aluminum foil and bake 30 minutes. Serve warm with crusty bread or bagel chips

Salsa Olé

Ingredients

• 1 can (15 oz.) black beans, drained and rinsed
• 1/2 cup, packed Krrrrisp Kraut Sauerkraut
• 1/3 cup fresh cilantro, chopped
• 1 can (4 oz.) green chilis, chopped
• 2 tbsp. lime juice
• 2 large tomatoes, seeded and chopped
• 1/4 cup green onions, finely chopped
• * Tortilla Chips

Avocado Surprise Dip

Ingredients

• 1 1/2 Small Avocados
• 3/4 cup packed Krrrrisp Kraut Sauerkraut
• 3/4 cup Sour cream
• 1 tsp Table salt
• 1/2 tsp Ground black pepper
• 1 small red ripe tomato, diced
• 1/4 Large red onion, diced
• 2 1/4 oz Dry roasted almonds, slivered or sliced
• 5oz Shredded cheddar cheese
• * Tortilla Chips

Serve with chips, bread, or for a lower carb option use veggies of your choice for dipping

Mini Reuben Sandwiches

Ingredients

• 6 pkg. (2.5-3 oz. each) corned beef, chopped
• 24 oz. Swiss cheese (diced)
• 1 can (27 oz.) Silver Floss® Sauerkraut
• 1 bottle (16 oz.) Thousand Island dressing
• 1 loaf cocktail rye bread, sliced

In a large mixing bowl, combine all ingredients. Place in slow cooker and cook 60-90 minutes, or until cheese is melted. Stir to combine. Spread on cocktail rye and serve.

Reuben Spread

Ingredients

• 1 can. (27 oz.) Silver Floss® Sauerkraut, drained
• 1 can (12 oz.) corned beef, sliced
• 2 cup shredded Swiss cheese
• 3/4 cup mayonnaise
• 2 loaves of cocktail rye bread, sliced

Preheat broiler. In a medium bowl, combine Sauerkraut, cheese, mayonnaise and corned beef. Broil until browned and bubbles form.

Sauerkraut Reuben Balls

Ingredients

• 1 (8oz.) pkg. cream cheese
• 2 tsp. dried onion flakes
• 16 oz. sliced deli corned beef, chopped
• 1 pkg. (2lb.) Silver Floss® or Krrrrisp Kraut® Sauerkraut, drained
• 1/2 cup dry bread crumbs or panko
• 2 eggs, beaten
• 1/4 cup flour
• 3/4 cup bread crumbs or panko, divided

Servings: 24-30 balls

Reuben Pierogies
Created by:
Jonathen Locke
Minneapolis, MN

Ingredients

• 24 wonton wrappers, about three inches square each
• 3 oz. Emmenthaler or other swiss cheese, thinly sliced
• 3 oz. corned beef, thinly sliced
• 3 oz. Silver Floss® or Krrrrisp Kraut® Sauerkraut, well drained
• 1/4 cup Thousand Island dressing
• 1 egg, beaten with 1 Tbsp. water

Dip

• 2 oz. Silver Floss® or Krrrrisp Kraut® Sauerkraut, well drained
• 1 cup Thousand Island dressing

Serving Suggestions: Serve with additional Thousand Island dressing on the side mixed with 2 oz. Silver Floss® or Krrrrisp Kraut® Sauerkraut as a dip.

Serves: 4 (3 per person)