Reuben Spread

2 1/2 cubed cooked corned beef (or shredded deli corned beef)
1 jar (16oz) sauerkraut, rinsed and well drained
2 cup (8oz) shredded Swiss cheese
2 cup (8oz) shredded cheddar cheese
1 cup mayonnaise
Snack rye bread

In a slow cooker, combine the first 5 ingredients and mix well. Cover
and cook on low for 3 hours, stirring occasionally. Serve warm with rye
bread.

Note: reduced fat cheese and mayo not recommended for this recipe.

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