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Salsa Reuben Dip Recipe

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This recipe for Salsa Reuben Dip is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1 c. Old EI Paso thick and chunky salsa
4 oz. finely chopped corned beef
3/4 c. shredded Swiss cheese
1/2 c. sauerkraut, drained and chopped
2 cloves garlic, minced
salt, if desired
pepper, to taste
chopped fresh cilantro
Directions:
Directions:
Heat oven to 350°. In large bowl, combine cream cheese, Sour cream, and salsa; beat at 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° for 20 to 30 minutes or until thoroughly heated. Sprinkle with cilantro. Serve warm with cocktail rye bread, tortilla chips, or fresh cut-up vegetables. Store in refrigerator. Makes 4 cups.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
One-third less fat cream cheese and sour cream work well in this dish.

 

 

 

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