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Dip: Salsa Reuben Dip

Source of Recipe

spike-jamie.com


List of Ingredients

1 (8-ounce) package cream cheese, softened*
1 cup sour cream**
1 cup Old El Paso Thick 'n Chunky Salsa or Picante
4 ounces finely chopped cooked corned beef
3 ounces (3/4 cup) shredded Swiss cheese
1/2 cup sauerkraut, rinsed, drained, chopped
1 to 2 garlic cloves, minced
Salt, if desired
Pepper, if desired
Chopped fresh cilantro


Recipe

Heat oven to 350o 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 pie pan or quiche dish.

Bake at 350o 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. Makes 4 cups

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

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