Reviewed: Jul. 23, 2008

WOW! A huge hit at our "Christmas in July" food fest at work. Made exactly as shown and served with deli rye triscuits. Really. Really Good.

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CARMELISA


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Reviewed: Jun. 18, 2008

I made this recipe for a friends Leau birthday party for the first time last week, I used the bavarian Kraut as advised and it was an absolute hit, I can't believe how well this went over and got lots of raves.

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kevin


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Reviewed: Jun. 2, 2008

Didn't change a thing..absolutely fantastic. Big hit at the party. People were calling all the next day for the recipe. Served with rye party loaf. Thanks for a great recipe.

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Karen


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Reviewed: May 10, 2008

I have made this recipe many times and it is awesome! It is a unique recipe that I always get requests for when I make it! If you happen to have any left over, it makes a good sandwich spread too... Just put it on some toasted rye. I will make it again and again!

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Kristin

	Cooking Level: Intermediate
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Reviewed: Apr. 17, 2008

i made this for a birthday party. everyone loved it! the only camplaint i had is that i ran out of bread.

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mistycolleen

	Cooking Level: Expert Home Town: Rosholt, Wisconsin, USA Living In: New London, Wisconsin, USA
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Reviewed: Apr. 11, 2008

I made this up the morning of a work pitch-in and it was easy to throw together and cook in the crockpot. Everyone loved it! Will definately make it again!

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akbaird


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Reviewed: Apr. 6, 2008

I made this for a party, and doubled the recipe. I had alot of appetizers, and this one was gone when I cleaned up.Even my teenagers raved to me about it. I ended up baking this in the oven. I would definately make it again.

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cinamon


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Reviewed: Mar. 24, 2008

Tasted good. Nice way to get rid of some corned beef

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Nia

	Cooking Level: Expert Living In: St. Cloud, Minnesota, USA
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Reviewed: Mar. 23, 2008

What you'd expect it to taste like. I used fat free cream cheese with no problem. It was hard to find shredded swiss, so I just cut up 8 oz. of sliced swiss to get an equivalent amount. Enjoy!

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birdylegs

	Cooking Level: Expert
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Reviewed: Mar. 18, 2008

Phenomenal!!!! Served it on pepperidge farms pumper dark and jewish rye, party loaves. My husband wouldn't quit picking at it as it warmed in the crockpot, and so many people at my son's birthday party told me how delicious it was, trying to guess the ingredients. I would give this recipe 10 stars if I could.

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chow doctor

	Cooking Level: Expert
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Reviewed: Mar. 4, 2008

Love this recipe. Have been making it for years for our Superbowl party. Wanted to let you know - my friend, Deb, says she hates sauerkraut and doesn't care for corned beef - she couldn't get enough. So, if you think this recipe sounds strange, give it a try. You'll love it!

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AuntieD.

	Cooking Level: Intermediate
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Reviewed: Feb. 17, 2008

Enjoyed this recipe! I chopped the sauerkraut w/ kitchen scissors to make it less messy/stringy to eat, saved the drained sauerkraut juice to add some of it back in to moisten/thin the recipe after a few hours cooking in the crockpot. I used low fat cream cheese, Boreshead Pastrami from the deli and added " Publix's Deli Mustard w/ Horseradish", a few squirts, to add a bit more flavor. I found that it filled a 2.5 qt Rival Crock Pot to the top. I will definately use this recipe again and again...

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SandyPaws

	Cooking Level: Intermediate
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Reviewed: Feb. 12, 2008

I made this for Super Bowl 08 and everyone loved it.

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SAMMY


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Reviewed: Feb. 8, 2008

Oh, this was surprisingly awesome! My husband LOVES Reubens, so we thought this would be great for the Superbowl. It was, and the company we had over agreed! I used low-fat cream cheese, 1 cup of Swiss cheese and 1 cup of mozzarella, and I added a few TBS of milk... and that was about it for my changes. It was gooey and salty and tasty. We served it on rye Triscuits and tortilla chips, but next time we'll use something harder than tortilla chips as they kept breaking! Thanks for sharing, C Ella. :)

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Duckball

	Cooking Level: Intermediate Home Town: Edmonton, Alberta, Canada Living In: Boise, Idaho, USA
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Reviewed: Jan. 28, 2008

Mmmm---perfect with rye triscuits....

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KatieMac

	Cooking Level: Intermediate Home Town: Tecumseh, Michigan, USA Living In: Grand Ledge, Michigan, USA
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Reviewed: Jan. 25, 2008

In the last 2 weeks I have made this dip 3 times, for 3 different parties. It was a huge it at all of them. Very simple and quick! I love it.

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eggen5


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Reviewed: Jan. 4, 2008

Excellent taste. Made this today for potluck at work. Served with pretzel chips and marble rye bread. Since I took all ingredients to work and mixed there in a crock pot, I only had the exact ingredients called for in the recipe. When I make again, at home, I will probably add some milk like suggested by others since it was quite thick. Still, it was very delicious tasting.

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tkwilson

	Cooking Level: Expert Home Town: Pinellas Park, Florida, USA
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Reviewed: Jan. 3, 2008

This was fantastic!!!! We used it on tortilla chips. My 9 year old ate it with a fork out of the bowl. My 21 year old said "it not only smells great it tasts so good mom!!!! Make it again!" I doubled this recipe and it lasted two days in my house.

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