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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Southwestern Cheesecake Dip Recipe

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This recipe for Southwestern Cheesecake Dip is from Liberty Ward Cookbook , 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:  
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
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1 cup chopped yellow and orange bell peppers
1/4 cup sliced olives
Directions:
Directions:
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.

 

 

 

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