Title: Salsa Reuben Dip
Categories: Bakeoff Dip 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 O	z cooked corned beef -- finely
:		chopped
	3 O	z (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

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

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