Recipe#9662

Title: Dips 05

From: tww@pdq.ho.att.com (Tracy W. Wisniewski) 
 Newsgroups: rec.food.cooking 
 Date: 9 Dec 1996 20:46:14 GMT 
 Message-ID: <58htqm$2b7@nntpa.cb.lucent.com> 

Reuben Dip
 8 oz. cream cheese, softened 
 1/2 cup sour cream 
 1 cup sauerkraut, drained
 1/2 lb lean, cooked corned beef, chopped fine
 4 oz grated swiss cheese
 1 TB catsup
 2 teas brown mustard
 salt/pepper to tatse
 - Preheat oven to 350 degrees
 - Mix all ingredients in large bowl
 - Transfer to small, ovenproof casserole 
 (I use a quiche dish or pie plate, fits perfectly)
 - Cover and bake for 30 mins.
 - Uncover and bake for 5 mins, until top is golden.
 - Serve with rye crackers and/or bread.
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 Mexican Spinach Dip
 1 medium onion, chopped
 1 10 oz package chopped spinach, thawed and drained
 1 14 oz can plum tomatoes, chopped and drained
 1 4 oz can green chiles, chopped and drained
 8 oz cream cheese, at room temperature and cut into chunks
 1 cup half/half
 10 oz grated monterey jack (cheddar is works too)
 1 TB red wine vinegar
 salt and pepper
 - Saute onion in skillet over medium heat 
 until softened, about 4 minutes. 
 - Add tomatoes and chilies, cook about 2 minutes.
 - Transfer to large bowl and stir in spinach, cheese,
 cream cheese, half and half, and vinegar. Season with
 salt and pepper.
 - Spoon mixture into shallow baking dish (I use a quiche
 dish or pie plate.)
 - Bake in 400 degree oven until dip is bubbly and
 top is light brown, about 35 minutes.
 - Serve with tortilla chips.
 Note: Both dips can be made ahead. Refrigerate before
 baking and then bring to room temperature.