Salsa Reuben Dip

8 oz Cream cheese, softened
1 C Sour cream
1 C Thick ‘n chunky salsa
4 oz Chopped cooked corned beef
3 oz Shredded Swiss cheese
1/2 C Sauerkraut, rinsed, drained, chopped

1-2 Garlic cloves, minced
Salt and pepper

1. Combine cream cheese, sour cream and salsa; beat on low speed until well blended. Add all remaining ingredients. Beat on low speed until well blended.
2. Spoon mixture into ungreased pie pan. Bake at 350 for 20-30 minutes or until thoroughly heated.
3. Serve warm with cocktail rye bread, tortilla chips or cut-up fresh veggies for dipping.
4. Store in refrigerator.

Back to top of Dips

Cookbook Index


Leave a Reply

Your email address will not be published. Required fields are marked *