Creamy Rueben Spread

This is a shout-out-recipe to MissLyndsay!

This recipe experiment has been brought to you by my wonderful friend MissLyndsay, who recently brought her family to spend a weekend at our house.  Her only request was coffee & German Food.  After having this creamy reuben spread on dense pumpernickel & sunflower German breads, with side of dill pickles, we enjoyed a dinner of rouladen, spatzle, red cabbage with apples, kraut, & apple crisp.

 

 .  Creamy Rueben Spread  .

16 oz cream cheese  (2 8oz bricks)

16 oz chopped thin deli sliced corned beef

16 oz Swiss Cheese (shredded 2  8oz blocks)

16 oz Crisp Sauerkraut (canned kraut)

16 oz Sour Cream

Germanic Food has had a wonderful influence in both MrMan's & My life.  For a few years we lived on the West Coast & truly missed the Good German food.   Having returned to the Midwest we have found the recent economy has negatively affected our favorite restaurants.  Thankfully, we still have a few places that seasonally surprise us with good food during Oktoberfests.   On a recent date-night, we had the pleasure of experiencing a creamy rueben dip, which the restaurant owner provided us the recipe.   For those of you who know me, you know that I can't leave a recipe well enough alone.  So, I doubled both the kraut & beef. The cream cheese, sour cream, & swiss cheese were all placed in a crockpot on high.   The chopped, sliced corned beef along with the kraut was heated up briefly in a frying pan on high.  Added the hot kraut & beef to the melted creamy cheesy goodness in the crockpot.  We let this set for a couple hours on low to keep warm until the guys were ready for lunch.