Ingredients
1
package (8 oz) cream cheese, softened
1
container (8 oz) sour cream
1
cup Old El Paso™ Thick ’n Chunky salsa
4
oz finely chopped cooked corned beef
3/4
cup shredded Swiss cheese (3 oz)
1/2
cup sauerkraut, rinsed, drained and chopped
1
to 2 cloves garlic, minced
Dash salt, if desired
Dash pepper, if desired
Chopped fresh cilantro
Cocktail rye bread slices, tortilla chips or cut-up fresh vegetables
Preparation
Heat oven to 350°F. 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.
Bake 20 to 30 minutes or until thoroughly heated. Sprinkle with cilantro. Serve warm with bread slices for dipping. Store in refrigerator.
