| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Swiss |
Bake-off co, Dips, Salsa |
4 |
Servings |
INGREDIENTS
| 1 |
|
(8-Oz.) Pkg cream cheese; softened* |
| 1 |
c |
Sour cream** |
| 1 |
c |
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 |
c |
Sauerkraut; rinsed, drained, chopped |
| 1 |
|
Garlic cloves; minced (1 to 2) |
|
|
Salt; if desired |
|
|
Pepper; if desired |
|
|
Chopped fresh cilantro |
|
4 |
cups. |
INSTRUCTIONS
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.
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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