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Salsa Reuben Dip

(12)
  3 reviews
  • 15 min prep time
  • 45 min total time
  • 11 ingredients
  • 32 servings
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By the time the oven is preheated, you can mix up this spread that serves a bunch.

Bake-Off® Contest 37, 1996
Martha Davis
Inman, South Carolina

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

Steps

  • 1 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.
  • 2 Bake 20 to 30 minutes or until thoroughly heated. Sprinkle with cilantro. Serve warm with bread slices for dipping. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
% Daily Value
Total Fat
6g
9%
Saturated Fat
3g
16%
Trans Fat
0g
0%
Cholesterol
20mg
6%
Sodium
250mg
10%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Protein
3g
3%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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