Salsa reuben dip

4 Servings

Ingredients

Quantity Ingredient
1 (8-Oz.) Pkg cream cheese; softened*
1 cup Sour cream**
1 cup Old El Paso Thick 'n Chunky Salsa or Picante
4 ounces Cooked corned beef; finely chopped
3 ounces (3/4 cup) Swiss cheese; shredded
½ cup Sauerkraut; rinsed, drained, chopped
1 Garlic cloves; minced (1 to 2)
Salt; if desired
Pepper; if desired
Chopped fresh cilantro
4 cups.

Directions

Heat oven to 350 F. In large bowl, combine cream cheese, sour cream and salsa; beat with electric mixer until well blended. Add all remaining ingredients except cilantro. Beat on low speed until well blended. Spoon mixture into ungreased 9 or 10-inch pi e pan or quiche dish.

Bake at 350 F. for 20 to 30 minutes or until thoroughly heated. Sprinkle with cilantro. Serve warm with cocktail rye bread, tortilla chips or cut-up fresh vegetables for dipping. Store in refrigerator.

TIPS: * One-third-less-fat or nonfat cream cheese can be substituted for the cream cheese.

** Light or nonfat sour cream can be substituted for the sour cream.

RECIPE #019470, February, 1996

Recipe By : Martha Davis, Inman, South Carolina Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 06:01:58 -0800 (PST) From: Greg Leonhardt <gregl@...> NOTES : 1996 Bake-Off Contest Finalist, Martha Davis, Inman, South Carolina Copyright )1996 The Pillsbury Company ()

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