Salsa Reuben Dip

Servings: 4 cups

1 (8 oz) pkg. cream cheese, softened
1 cup sour cream
1 cup Salsa or Picante
4 oz finely chopped cooked corned beef
3 oz (3/4 cup) shredded Swiss cheese
1/2 cup sauerkraut, rinsed, drained, chopped
1 to 2 garlic cloves, minced
Salt, if desired
Pepper, if desired
Chopped fresh cilantro

Heat oven to 350°F. 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. 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.