Slow Cooker Reuben Spread Recipe
Slow Cooker Reuben Spread Recipe photo by Taste of Home

Slow Cooker Reuben Spread Recipe

Publisher Photo
My daughter shared this recipe with me for a hearty spread that tastes just like a Reuben sandwich. Serve it from a slow cooker set to low so that it stays tasty and warm. —Rosalie Fuchs, Paynesville, Minnesota
TOTAL TIME: Prep: 5 min. Cook: 2 hours
MAKES:28 servings
TOTAL TIME: Prep: 5 min. Cook: 2 hours
MAKES: 28 servings

Ingredients

  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1 package (3 ounces) deli corned beef, chopped
  • 3 tablespoons prepared Thousand Island salad dressing
  • Snack rye bread or crackers

Nutritional Facts

1 serving (2 tablespoons) equals 69 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 203 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. In a 1-1/2-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 2-3 hours or until cheeses are melted; stir to blend. Serve warm with bread or crackers. Yield: 3-1/2 cups.
Originally published as Reuben Spread in Quick Cooking November/December 2002, p20

Nutritional Facts

1 serving (2 tablespoons) equals 69 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 203 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Reviews for Slow Cooker Reuben Spread

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 31, 2012

"Turned out great but make sure you keep the crock pot plugged in..when it starts to cool, it's not so appetizing looking."

MY REVIEW
Reviewed Jan. 9, 2011

"We love Reuben sandwiches, and therefor this spread! Before Christmas, I found some rye Triscuits to serve with it. Very good!"

MY REVIEW
Reviewed Dec. 16, 2010

"My sister sent this recipe to me last year, and now I sent it to some close friends to enjoy also. I've made it at least adozen time, this year alone. bottom line? "OUTSTANDING"!"

MY REVIEW
Reviewed Nov. 15, 2010

"I made this recipe as written for the first time and servd t at a family gathering. I made it again for a church function and had many call me for the recipe. I have since adapted this recipe. I didn't rinse the sauerkraut entirely. I also chopped it after squeezing it dry & then putting back into the liquid. I substituted a Hungarian spicy sausage, or a chorizo, or Kielbasi for the deli corned beef. I have a variety of pans and cookers to choice from. I tried it with then slow cooker and with a dutch oven on the grill or stove top. dependingn the meat I add, i may substitue different cheeses or add cheese with a little zing or tang to the swiss cheese. Goat chees can be substituted for the cream cheese or added to the mixture in palce of swiss cheese depending on one's taste. I serve it in a variety of ways, ina slow cooker, in the dutch oven and keep it warm in the fire place or on the grill.I have tried a bread bowl made from Peasant bread, Jewish rye bread as well as Pumpernickel bread. This is really "peasant food" and would be great on any occassion."

MY REVIEW
Reviewed Jun. 4, 2010

"Made it for the first time for a work lunch and everyone who loves Reubens loved this spread!"

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