Recipe - Salsa Reuben Dip

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

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 10inch 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 cutup
fresh vegetables for dipping. Store in refrigerator.

4 cups.
TIPS: * Onethirdlessfat 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 MCRecipe Digest V1 #303

Date: Fri, 15 Nov 1996 06:01:58 0800 (PST)

From: Greg Leonhardt gregl@plinet.com

NOTES : 1996 BakeOff Contest Finalist, Martha Davis, Inman, South Carolina

Copyright )1996 The Pillsbury Company (http://www.bakeoff.com)