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Lynn Raye Harris
Lynn Raye Harris
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Wednesday Recipe

I’m back today with another recipe! This isn’t something I will likely do every week, but I was talking recipes with my friend Jean Hovey on her blog, and I mentioned this one. She said she thought it was something her husband would like, so I was inspired to go searching for it.

This recipe is from Betty Crocker and comes from a Holiday book of recipes.

Slow Cooker Hot Reuben Spread:

1 1/2 cups shredded Swiss cheese (6 ounces)
3/4 cup drained Sauerkraut
1/2 cup Thousand Island dressing
1 block (8 ounces) low-fat softened cream cheese
2 packages thinly sliced corned beef, chopped (I used the Carl Buddig brand)

Cocktail rye bread slices or crackers

Spray inside of small slow cooker (1 to 2 1/2 quart) with cooking spray. Mix all ingredients except crackers in a bowl and then pour into Crock-Pot. Cover and cook on low setting for about an hour, or until cheese melts. Stir until smooth, then cover and cook for another hour. Scrape down sides of cooker with rubber spatula from time to time to prevent edges of spread from burning. Serve spread with rye bread or crackers.

I made this for a party once, and it was very yummy! If you like Reuben sandwiches (and I do), you will probably like this. This is great party food, of course. Good for a football party, a shower, or a cocktail party. I remember it being pretty thick. I might consider modifying it in the future to make it creamier, but not yet sure what I would do.

Let me know if you try it!


  1. Carrie
      · September 21st, 2011 at 11:09 am · Link

    I’ve seen this recipe and have been wanting to try it. I was wondering how good it was. I loooove Reubens. :razz:

    • Lynn Raye Harris
        · September 21st, 2011 at 11:18 am · Link

      @Carrie: It is good! I haven’t made it in a couple of years now. Think I need to make it for football night soon. :)

  2. Jean Hovey
      · September 22nd, 2011 at 10:43 am · Link

    Absolutely making this for the game Saturday!

  3. Katherine Bone
      · September 23rd, 2011 at 2:08 pm · Link

    Thanks for sharing your recipe, Lynn! Looking forward to trying this one. ;)

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