8 ounces corned beef, cooked
8 ounces Cheddar cheese, shredded
1 (8 oz.) can sauerkraut, rinsed and drained
1/2 cup low fat mayonnaise
1/2 cup Thousand Island salad dressing
Directions: Chop corned beef (use a food processor, if desired). In large bowl, stir together corned beef, Cheddar cheese, sauerkraut, mayonnaise and salad dressing, until well blended. Cover and store up to 3 days. Makes about 4 cups of spread. Serve on crackers or triangles of rye bread.
Notes: It was really a surprise to me that this was so good, sauerkraut is not my favorite.