Reuben Spread

Photo by Michele H.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 1

    pound cooked corned beef, finely chopped

  • 1

    16 ounce can sauerkraut, rinsed, drained, and snipped

  • 1 1/2

    cups shredded Swiss cheese (6 ounces)

  • 1

    cup bottled Thousand Island salad dressing

  • 1

    3 ounce package cream cheese, cut up

  • 1

    tablespoon prepared horseradish

  • 1

    teaspoon caraway seeds

  • Rye crisp bread or rye crackers

  • Pickle slices (optional)

Directions

In a 3 1/2- or 4-quart slow cooker, combine corned beef, sauerkraut, Swiss cheese, salad dressing, cream cheese, horseradish, and caraway seeds. Cover and cook on low-heat setting for 2 1/2 to 3 hours. Stir before serving. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally. Serve with rye crisp bread and, if desired, pickles.

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