"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salsa Reuben Dip Recipe

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This recipe for Salsa Reuben Dip, by , is from OUR KITCHEN TO YOURS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Norma Campbell


1 Pkg. (8oz) Philadelphia Cream Cheese (softened)
1 8 oz. Sour Cream (Container)
1 C. Thick N Chunky Salsa
4 oz. Finely Chopped cooked corn beef
3/4 C. Shredded Swiss Cheese (3oz)
1/2 C Sauerkraut, rinsed, drained and chopped
1-2 cloves garlic - Minced
Dash Salt
Dash Pepper
Fresh Cilantro, chopped
Dip w/ cocktail ryebread, tortilla chips or cup-up fresh vegetables.

1. Heat oven 350 degrees. In large bowl with electric mixer, beat cream cheese, sour cream and salsa on medium speed until well blended. Add all remaining ingredients except cilantro and bread. Beat on low speed until thoroughly mixed. spoon mixture into ungreased 9 or 10 inch pie pan or quiche dish.
2. Bake 20 to 30 minutes or until thoroughly heated. Sprinkle with cilantro. Serve warm with bread slices for dipping. Store in Fridge.




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