Title: Salsa Reuben Dip
Categories: Bake-off co, Dips, Salsa
Yield: 4 Servings

1 (8-Oz.) Pkg cream cheese;
-softened*
1 c Sour cream**
1 c Old El Paso Thick 'n Chunky
-Salsa or Picante
4 oz Cooked corned beef; finely
-chopped
3 oz (3/4 cup) Swiss cheese;
-shredded
1/2 c 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 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.

4 cups.
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

NOTES : 1996 Bake-Off Contest Finalist, Martha Davis, Inman, South Carolina

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