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Slow-Cooked Reuben Spread

I’m a big fan of Reuben sandwiches and anything with that flavor combination. For an appetizer, I blend corned beef with Swiss and a few other items to make a spread for rye bread or crackers. —June Herke, Watertown, South Dakota
  • Total Time
    Prep: 10 min. Cook: 4 hours
  • Makes
    3-3/4 cups


  • 2 packages (8 ounces each) cream cheese, cubed
  • 4 cups shredded Swiss cheese
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 4 packages (2 ounces each) thinly sliced deli corned beef, chopped
  • 1/2 cup Thousand Island salad dressing
  • Snack rye bread or rye crackers


  • Place the first 5 ingredients in a 3-qt. slow cooker; stir to combine. Cook, covered, on low 4 to 4-1/2 hours or until heated through.
  • Stir to blend. Serve spread with bread or crackers.
Nutrition Facts
2 tablespoons: 137 calories, 12g fat (6g saturated fat), 33mg cholesterol, 285mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

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Average Rating:
  • Maggie1992
    Feb 4, 2018

    Really good. Have used slow cooker and baking in oven. Personal preference, I use dried beef instead of corned beef. Great served with pretzels!!

  • victoriadianesires
    Sep 14, 2017

    This is fantastic! It fit just fine in my 1 1/2 qt. cooker. Baking it in the oven has worked well for me. So happy to run across this recipe again.

  • Aquarelle
    Dec 13, 2016

    In what world are all of these ingredients going to fit into a 1.5-quart slow cooker?

  • Elise123
    Dec 30, 2013

    this dip is excellent. I have made it baked in oven also. I serve with Pinah Rye crisps. Never any leftovers.

  • jacey66
    Jul 13, 2013

    No comment left

  • rose7585
    Apr 20, 2011

    No comment left