Warm Reuben Spread

4.4
(56) 48 Reviews
Prep Time
15
min.
Total Time
35
min.
Servings

2-1/2 cups spread or 20 servings, 2 Tbsp. spread and 6 crackers each

Melty cream cheese, Thousand Island dressing, corned beef, sauerkraut and Swiss cheese combine for all the flavor of the New York deli classic—reimagined as a warm dip.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers.
  • Spread onto bottom of 9-inch pie plate or shallow dish.
  • Bake 20 min. or until heated through. Serve warm with crackers.

Use Your Microwave

Instead of baking the prepared spread, microwave it instead. Assemble dip as directed in shallow microwaveable dish. Microwave on HIGH 2 to 3 min. or until heated through. Serve as directed.

Substitute

Prepare using your favorite variety of woven wheat crackers, such as thin woven wheat crackers.

Servings

  • 2-1/2 cups spread or 20 servings, 2 Tbsp. spread and 6 crackers each

Nutritional Information

Serving Size 2-1/2 cups spread or 20 servings, 2 Tbsp. spread and 6 crackers each
AMOUNT PER SERVING
Calories 220
% Daily Value
Total fat 13g
Saturated fat 4.5g
Cholesterol 25mg
Sodium 340mg
Carbohydrate 21g
Dietary fiber 4g
Sugars 1g
Protein 8g
   
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • katydid113 |

    This dip was very tasty but VERY salty. I followed the recipe exactly, not adding anything extra. If there is a way to reduce the salt content I'd make it again. The 3 stars are due to very salty taste.

  • Toyboxx |

    This is a hit at my family Christmas Eve. I have made it 3 years in a row and its gluten free, if made with "Kraft" thousand island, minus the triskets of course.

  • erinjshannon |

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