"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Mexican Cheesecake Dip Recipe

  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!