Salsa Reuben Dip
1 (8oz.) pkg. cream cheese, softened
1 Cup sour cream
1 Cup Salsa or Picante
4 oz. finely chopped cooked corned beef
3 oz. (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
Heat oven to 350*F. In large bowl, combine cream cheese, sour cream and
salsa; beat on low speed 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 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.
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