The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 13, 2007
I made this for a party. It was a hit. I did triple the amount of thousand island dressing. I served it with rye bread squares and corn chips. Most people prefered the corn chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 31, 2006
Wonderful! Will make again for positive. Used a little extra sauerkraut and dressing along with deli corned beef slices. Added a little shredded provolone mix cheese as suggested by another review along with the swiss. We LOVE it!
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Home Town: Canton, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 19, 2006
A bit bland and salty. I ended up doubling the corned beef to get some flavor in here. Used toasted dark rye bread strips for dippers. An interesting change from the usual dips.
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CJW

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 7, 2006
Delicious! My guests loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 27, 2006
Definately a keeper. My family loved this dip. It is really easy to make, once you boil and defat the corned beef. I use the whole corned beef, two cream cheeses, four or five cans of sour kraut and 1/2 cup of Thousand Island dressing. Soooooo good. They literally scrape the bottom of the crock. Can be served with rye or pumpernickel rye toast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 25, 2006
I made this for a party I went to and reuben lovers raved! It's so easy to make, too!
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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA
Living In: Big Bend, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 6, 2006
Yummo! I made exactly as written but doubled the recipe. Took to a party & served with cocktail rye bread. HUGE hit! Thanks for sharing :)
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Greenfield, Wisconsin, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 5, 2006
Didn't turn out as good as I had hoped. I even added extra dressing.
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Cooking Level: Intermediate

Home Town: Midland, Michigan, USA
Living In: Snoqualmie, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 5, 2006
I recently made this for the first time for pitch-in lunch and received "rave" reviews. Everyone wanted to know what was in it! I made two minor changes. Instead of swiss cheese, I used a shredded mix of mozzarella & smoked provolone (Sargento brand) and added about 2 teaspons more of the Thousand Island dressing. I also doubled the recipe. If you do this, you'll have to cook it a little longer -- approx. 1 hour on high. Then, keep it on low until ready to serve. This is a very easy recipe and fairly inexpensive (especially if you use the Buddig brand of corned beef). For special occasions & to reduce additives, I will probably use fresh corn beef from the deli.
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Cooking Level: Intermediate

Home Town: Palos Verdes Peninsula, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 2, 2006
This is sooooo good! I used the sweeter bavarian kraut and toasted the small cocktail rye bread slices in the oven to spread the dip on. I added just a touch extra dressing also. Thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 30, 2006
Quick and easy, everyone seemed to like it that tried it. I don't eat, corned beef, sauerkraut or thousand island so it kind of left me out. The appearance was not very appetizing. But would probably make it again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 19, 2006
Delish!!! Added a little dry mustard and doubled the dressing as previous reviewers suggested because it was going to sit for a while. Spooned it onto cocktail pumpernickel bread. Great recipe- thanks!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 8, 2006
This recipe was just OK for me. Not bad, but not memorable either.
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Home Town: Chicago, Illinois, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 19, 2006
very good! was a hit at the party. leftovers the next day didn't look very appetizing, but reheated in the microwave it tasted just as good.
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Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 7, 2006
Made this recipe for the first time to have while watching a Nascar Race. All of the guys loved it! Very tasty and different.
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Cooking Level: Expert

Home Town: Delaware Water Gap, Pennsylvania, USA
Living In: Largo, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 19, 2006
Very good dip! The only thing I would change is to maybe double the Thousand Island Dressing. I had it out for a few hours at work and it started to get dry and kind of crusty. I would think a little more dressing would help out with that. UPDATE: try this cold as a roll-up appetizer... Just refrigerate overnight for easier cutting. They're great!
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Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 1, 2006
Dip was great and someone who did not like saurkraut couldn't stop eating it. For those of us that do like saurkraut though, I wish I could get a little bit more of that saurkraut flavor, that was the only thing that was missing for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 21, 2006
I made this dip last week for a birthday party. My guests hovered around the crockpot! It was the first appetizer to go. I had several things to scoop it with but tortilla chips seemed to be the favorite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 14, 2006
My family loves reubens and I make them quiet often, I was so excited to see this recipe!! If I could I would give it more stars! It is a new favorite for my family THANKS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 6, 2006
Delicious. Everyone loved it. I used 1/2 lb corned beef. Don't start heating this too far in advance... After 5 or 6 hours it started browning...
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Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA
Living In: Pasadena, California, USA

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