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Reuben the Cheese Ghost
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2 (8-ounce) packages cream cheese, softened

1/2 cup Land O Lakes® Butter, softened

11 (3/4-ounce) slices Land O Lakes® Swiss Cheese, finely chopped

1 cup chopped corned beef

1 cup sauerkraut, drained, squeezed dry

3 tablespoons Thousand Island dressing

1 teaspoon caraway seed, if desired

2 slices black olives

Jalapeño chile pepper slice


Rye bagel chips, cocktail rye bread, rye toast, caraway crackers and/or light rye crisp bread

How to make

  1. STEP 1

    Combine cream cheese and butter in bowl; beat at medium speed until creamy. Remove 1 cup mixture. Cover with plastic food wrap; refrigerate.

  2. STEP 2

    Add Swiss cheese, corned beef, sauerkraut, Thousand Island dressing and caraway seed, if desired, to remaining cream cheese mixture. Beat until well mixed. Cover; refrigerate 1 hour.

  3. STEP 3

    Remove sauerkraut mixture from refrigerator. Shape into ghost shape on serving plate. Refrigerate 30 minutes. Remove 1 cup cream cheese mixture from refrigerator, while ghost is refrigerated, to soften.

  4. STEP 4

    Frost ghost with cream cheese mixture. Attach olives for eyes and jalapeño slice for nose. Cover; refrigerate until serving time or up to 24 hours.

  5. STEP 5

    Remove from refrigerator 15 minutes before serving. Serve with assorted bagel chips, toast, crackers and/or crisp bread.

Tip #1

Frost ghost with cream cheese mixture using table knife or inverted spatula.

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