Time 1h40m Yield 32 Number Of Ingredients 6 Steps:
In 1 1/2- to 3-quart slow cooker, mix all ingredients except bread. Cover; cook on Low heat setting 1 1/2 to 2 1/2 hours. Stir spread before serving. Serve with toasted bread slices.
Time 2h5m Yield 3-1/2 cups. Number Of Ingredients 6 Steps:
In a 1-1/2-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 2-3 hours or until cheeses are melted; stir to blend. Serve warm with bread or crackers.
Time 2h10m Yield 26 Number Of Ingredients 6 Steps:
Spray inside of 1- to 2 1/2-quart slow cooker with cooking spray. Mix all ingredients except crackers; spoon into slow cooker. Cover and cook on Low heat setting 1 hour or until cheese is melted. Stir until cheese is smooth; cover and cook 1 hour longer. Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Serve spread with rye bread. Spread will hold up to 2 hours on Low.
Time 30m Yield 9 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine mayonnaise and dressing. Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut. Bake for 20 to 25 minutes.
Time 45m Yield 3 cups. Number Of Ingredients 8 Steps:
In a bowl, beat cream cheese, sour cream and ketchup until smooth. Stir in the corned beef, sauerkraut, Swiss cheese and onion until blended. Transfer to a greased 1-qt. baking dish. Cover and bake at 375° for 30 minutes. Uncover; bake 5 minutes longer or until bubbly. Serve warm with bread or crackers.
Time 35m Yield 20 servings, 2 Tbsp. each Number Of Ingredients 5 Steps:
Heat oven to 350ºF. Mix cream cheese and dressing in medium bowl until blended. Add remaining ingredients; mix well. Spread onto bottom of 9-inch pie plate sprayed with cooking spray. Bake 20 min. or until heated through.
More about “warm reuben spread recipes”
Time 55m Yield 24 Number Of Ingredients 14 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place cream cheese in a large bowl; add chopped meat and sauerkraut, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, cayenne pepper, and shredded cheese. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes. Transfer mixture to an ovenproof baking dish. Distribute evenly and smooth out the top. To increase the surface exposure, add texture, and encourage browning, roughen up the surface a bit with the tines of a fork. Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes.
