Reuben Spread

Photo: psfreeman

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 )
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  • 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


  1. 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.

March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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