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Mexican Cheesecake Dip Recipe

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This recipe for Mexican Cheesecake Dip is from Bunco Cookbook part 2 Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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