|
|
APPETIZER
DIPS AND SPREADS:
Southwestern Cheesecake Dip
|
Southwestern Cheesecake Dip |
|
|
|
This is fabulous
to serve at a large party. It looks elegant, and a
little dip goes a long way!
|
|
1
cup |
|
finely crushed tortilla chips |
|
|
3
Tbs |
|
butter, melted |
|
|
16
oz |
|
cream cheese, reduced fat |
|
|
2
large |
|
eggs |
|
|
8
oz |
|
Colby/jack cheese |
|
|
4
oz |
|
can
of chopped green chilies, drained |
|
|
1
cup |
|
sour
cream, reduced fat |
|
|
½
cup |
|
sliced green onion |
|
|
1/3
cup |
|
chopped tomatoes |
|
|
1
cup |
|
chopped yellow and orange bell peppers |
|
|
¼
cup |
|
sliced olives |
|
|
|
|
|
|
1 |
To prepare
crust, heat oven to 325 degrees. Mix chips and
butter and press in springform pan. Bake 15 min. |
|
2 |
To prepare
filling, beat cream cheese and eggs in bowl with
mixer until well blended. Mix in cheese and
chilies. Pour over crust. Bake 30 min. |
|
3 |
For topping,
spread sour cream over cheesecake. Loosen cake
from rim of pan; cool before removing rim of
pan. Refrigerate several hours or overnight. |
|
4 |
When ready
to serve, top with remaining ingredients. Serve
with tortilla chips or crackers. |
|
|
|
|
Servings: 36 |
|
Yield: 1
cheesecake-sized dip |
|
|
|
CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
Ratings:
****Restaurant Quality- would
make it again. "Feedback from people who tasted this
delight was phenomenal. A little bit of effort went a long way."
-Los Gatos, CA
|
|
