Hot Reuben Dip and Amish Reuben Spread

Pat Duran

By
@kitchenChatter

I have used these 2 recipes for a long time at least 30 years- I did not have a crock pot back then ; I made it in the oven-now that I have one it is easy to make and stays warm...My cousin Margaret Ann gave me this spread recipe from her mom-in-law and I used it at a Tupperware Party- remember those? LOL...
Great recipe for St.Patrick's Day!


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Comments:

Serves:

About 4 cups

Prep:

10 Min

Method:

Slow Cooker Crock Pot

Ingredients

HOT REUBEN DIP: (CROCK POT)

1 lb
corned beef, chopped fine
2 c
sauerkraut,drained and rinsed
1 1/2 c
dairy sour cream
8 oz
pkg. cream cheese, softened
12 oz
pkg. swiss cheese, shredded

AMISH REUBEN SPREAD: (CHILLED)

8 oz
corned beef, cooked, chopped
8 oz
cheddar cheese, shredded
8 oz
can sauerkraut, drained and rinsed
1/2 c
mayonnaise- any type
1/2 c
thousand island salad dressing

Directions Step-By-Step

1
Hot Reuben Dip-Crock Pot:
Combine all ingredients into a crock pot, using only 1/2 the Swiss cheese mixed in and the remainder sprinkled on top and heat until warmed and cheese has melted...keep on warm.Serve with rye crackers or bread.
2
Amish Reuben Spread-Chilled:
Chop corned beef in food processor ,if desired.
In a large bowl, stir together all ingredients, until well blended.
Cover and store up to 3 days. Serve on rye bread or crackers.Sprinkle top with dill weed , if desired.

About this Recipe

Main Ingredient: Beef
Regional Style: Irish
Other Tags: Quick & Easy, Heirloom