Cooked corned beef, sauerkraut, Swiss cheese, cheddar cheese, and mayo all slow cooked for 3 hours. This spread is served with slices of cocktail rye bread.
-By Carrie (Strommen) Lennie
2 ½ cups cubed cooked corned beef
1 16-oz jar sauerkraut, rinsed and well drained
2 cups shredded Swiss cheese
2 cups shredded cheddar cheese
1 cup mayonnaise
Cocktail Rye Bread
- In a 3-quart slow cooker, combine the first five ingredients.
- Cover and cook on low for 2 hours, stirring occasionally.
- Serve warm with cocktail rye bread.