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This is fabulous
to serve at a large party. It looks elegant, and a
little dip goes a long way!
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1
cup |
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finely crushed tortilla chips |
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3
Tbs |
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butter, melted |
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16
oz |
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cream cheese, reduced fat |
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2
large |
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eggs |
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8
oz |
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colby/jack cheese |
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4
oz |
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can
of chopped green chilies, drained |
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1
cup |
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sour
cream, reduced fat |
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½
cup |
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sliced green onion |
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1/3
cup |
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chopped tomatoes |
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1
cup |
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chopped yellow and orange bell peppers |
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¼
cup |
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sliced olives |
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1 |
To prepare
crust, heat oven to 325 degrees. Mix chips and
butter and press in springform pan. Bake 15 min. |
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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. |
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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. |
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4 |
When ready
to serve, top with remaining ingredients. Serve
with tortilla chips or crackers. |
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Servings: 36 |
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Yield: 1
cheesecake-sized dip |
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