Salsa Reuben Dip

1 (8 0z.) package cream cheese, softened

1 cup of Sour Cream

1 cup of OLD EL PASO Thick’n Chunkie Salsa or Picante

1/2 cup sauerkraut, rinsed, drained & chopped

4 oz. finely chopped corn beef

3 oz. (3/4 cup) shredded Swiss cheese

1 to 2 garlic cloves, minced

Salt, if desired

Pepper, if desired

Chopped fresh cilantro

1. Heat oven to 350 degrees. In large bowl, combine cream cheese, sour cream and salsa; beat on low speed until well blended. Add all remaining ingredients except Cilantro. Beat on low speed until well blended. Spoon mixture into ungreased 9 or 10 inch pie pan or quiche dish.

2. Bake at 350 degrees for 20 to 30 minutes or until thoroughly heated. Sprinkle with cilantro, serve warm with cocktail rye bread, torilla chips or cut up fresh vegetables for dipping. Store in refrigerator.

Note: a. One third less fat or non-fat cream cheese cane substituted for cream cheese.

b. Light or non-fat sour cream can be substituted for sour cream.