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| Salsa Reuben Dip Recipe |
Category: Spreads / Dips
Rating:
N/A
Servings: 4
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Ingredients
1 (8-oz.) pkg cream cheese; softened*
1 cup sour cream**
1 cup old el paso thick 'n chunky salsa o; r picante
4 oz cooked corned beef; finely chopped
3 oz (3/4 cup) swiss cheese; shredded
1/2 cup sauerkraut; rinsed, drained, chopped
1 garlic cloves; minced (1 to 2)
1 salt; if desired
1 pepper; if desired
1 chopped fresh cilantro
Cooking Directions:
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
dips,salsa,bake-offco
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