"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Mexican Cheesecake Dip Recipe

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This recipe for Mexican Cheesecake Dip, by , is from Bunco Cookbook part 2 Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristen Meers
Added: Sunday, October 4, 2009


16 oz. cream cheese
2 cups sour cream
8 oz. shredded Mexican cheese
1 pkg. taco seasoning
3 eggs
4 oz. can chopped green chilis
2/3 cup salsa

Preheat oven to 350
Beat cream cheese and shredded cheese until light and fluffy.
stir in one cup of the sour cream and the taco seasoning.
Beat in eggs one at a time, beating well after each one.
Stir in chilis.
Pour into 9" springform pan.
Bake for 35-40 minutes.
Remove and cool for 10 minutes.
Combine remaining sour cream and salsa and pour over top of the dip.
Return to oven for 5 minutes.
Cool completely on a rack.
Refrigerate, covered for several hours.
Serve with chips or crackers.




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