Only five ingredients are needed to stir up this hearty dip that tastes like a Reuben sandwich. From Pam Rohr: Troy, Ohio. Editor's Note: Reduced-fat cheese and mayonnaise are not recommended for this recipe. Recipe published as Reuben Spread in Quick Cooking January/February 1999.
Yield: 5 servings ( Serving Size: cups )
Prep time: 5 Minutes
Cook time: 3 Hours
2 1/2 cup(s) cubed cooked corned beef
1 16-ounce jar(s) sauerkraut, rinsed and well drained
2 cup(s) (8 ounces) shredded Swiss cheese
2 cup(s) (8 ounces) shredded cheddar cheese
1 cup(s) mayonnaise
Snack rye bread
In a 3-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 3-4 hours or until heated through and cheese is melted, stirring occasionally. Serve warm with rye bread.Yield: about 40 servings.