Delicious and always one of the most popular spreads at any party this spread is also super-easy to make. A nice spin on the perennial favorite Reuben sandwiches in an easier to eat form, we keep the spread warm in a small slow cooker to make spreading easier. I like serving this spread with toasted triangles or squares of rye and pumpernickel bread - but it is also excellent with crackers, white or wheat bread slices, and cocktail toasts.
1 pound drained and rinsed sauerkraut
1 medium grated onion
8 ounces softened cream cheese
2 cups shredded Swiss cheese
4 ounces chopped corned beef
1/4 cup Thousand Island dressing
Toasted rye and pumpernickel bread slices
Combine the sauerkraut, onion, cheeses, corned beef, and dressing in a greased 1 1/2 quart slow cooker. Cover and cook on low for 2-3 hours, stirring once, or until the spread is smooth and all the cheese is melted. Serve hot.
Makes about 4 cups spread.
Preparation Time: 5 minutes
Cooking Time: 2 hours
Total Time: 2 hours, 5 minutes
