Dollop this 1 tangy spread over cucumbers on a platter for a low carb appetizer that leaves you content, not still hungry

This low carb Reuben-style cucumber appetizer is my answer to those nights when I want something snacky that still actually fills me up. Instead of piling classic Reuben flavors onto bread, we mix them into one tangy, creamy spread and dollop it over crisp cucumber slices arranged on a platter. You get all the vibes of a deli sandwich—sauerkraut, pickles, and Dijon—without the heaviness, and it comes together fast enough to make between work and dinner or right before friends walk in the door.

Serve these cucumber rounds on a big platter alongside other low carb nibbles like cheese cubes, sliced deli turkey or corned beef, olives, and nuts. They’re great with a fizzy drink—sparkling water with lemon, a light beer, or a dry white wine. If you’re feeding a mixed crowd, pair them with crackers or rye crisps on the side so folks who want more carbs can scoop up extra spread, while you stick with the cucumbers and stay satisfied.

Low Carb Reuben-Style Cucumber Rounds

Servings: 4

Ingredients

1 large English cucumber (or 2 medium regular cucumbers)

1/3 cup mayonnaise

1/4 cup sour cream

1/4 cup well-drained sauerkraut, finely chopped

2 tablespoons dill pickle relish (no sugar added if possible)

2 teaspoons Dijon mustard

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon kosher salt, or to taste

1/8 teaspoon black pepper, or to taste

1 tablespoon chopped fresh dill or chives (optional, for garnish)

Directions

Prep the cucumbers: Wash and dry the cucumber(s). If using regular cucumbers, peel if the skin is thick or waxy. Slice into 1/4-inch thick rounds and lay them out in a single layer on a large platter. Pat lightly with a paper towel to remove extra moisture so the spread sticks better.

Drain and chop the sauerkraut: Squeeze the sauerkraut in your hands or in a paper towel to remove as much liquid as you can. Finely chop it so it blends smoothly into the spread and doesn’t slide off the cucumber slices.

Mix the 1 tangy spread: In a medium bowl, stir together the mayonnaise, sour cream, chopped sauerkraut, dill pickle relish, Dijon mustard, garlic powder, onion powder, salt, and black pepper until everything is well combined and creamy. Taste and adjust seasoning if needed, adding a pinch more salt or mustard for extra tang.

Dollop the spread over cucumbers: Using a small spoon or a mini cookie scoop, dollop a generous mound of the tangy spread onto the center of each cucumber round on the platter. Aim for about 1 to 1 1/2 teaspoons per slice so each bite feels hearty and satisfying.

Garnish and chill briefly (optional): Sprinkle the tops with chopped fresh dill or chives if using. For the best texture and flavor, pop the platter in the fridge for 10–15 minutes to let the spread firm up slightly and the cucumbers stay extra crisp.

Serve: Bring the platter to the table and serve right away as a low carb appetizer or snack. Any leftover spread can be stored in an airtight container in the fridge for up to 3 days and dolloped over fresh cucumber slices as needed.

Variations & Tips

For a more classic Reuben feel, finely chop 1/4–1/3 cup deli corned beef or pastrami and fold it into the tangy spread before dolloping it over the cucumbers. If you like things extra zippy, add a few dashes of hot sauce or an extra teaspoon of Dijon. To make it lighter, use avocado oil mayo and light sour cream or plain Greek yogurt (just know Greek yogurt will make it a bit tangier). For a stronger dill flavor, stir in 1–2 teaspoons of chopped fresh dill directly into the spread instead of just sprinkling it on top. You can also turn this into a party platter by offering both cucumber rounds and small wedges of rye crispbread on the same tray, using the exact same 1 tangy spread so everyone can build their own bite. If you’re meal prepping, slice the cucumbers and mix the spread ahead of time but wait to dollop until right before serving so the cucumbers stay crisp.