1 (8-Oz.) Pkg cream cheese, softened*
1 cup Sour cream**
1 cup Old El Paso Thick 'n Chunky Salsa or 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)
Salt, if desired
Pepper, if desired
Chopped fresh cilantro
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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
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 06:01:58 -0800 (PST)
From: Greg Leonhardt <gregl@plinet.com>
NOTES : 1996 Bake-Off Contest Finalist, Martha Davis, Inman, South Carolina
Copyright )1996 The Pillsbury Company (http://www.bakeoff.com)
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