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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chili Cheesecake Dip Recipe

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This recipe for Chili Cheesecake Dip is from Our Family Favorites, 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:  
2 c. crushed Frito corn chips
6 Tbsp. butter, melted
16 oz. cream cheese, softened
2 whole eggs, beaten slightly
3/4 tsp. chili powder
1/3 tsp. ground cumin
1- 4 oz. can diced green chilies
2 lg. fresh jalapeño peppers, seeded and minced
4 oz. shredded Colby-Jack cheese
4 oz. shredded sharp cheddar cheese
Garnish:
1/3 c. sour cream
diced tomatoes
diced green onions
sliced black olives
1 can black beans, drained and rinsed
fresh cilantro
Directions:
Directions:
Preheat oven to 325 degrees.
Crush Fritos corn chips and combine in medium bowl with melted butter. Press into the bottom of a 9" springform pan. Bake for 15 minutes at 325º. Remove from oven and allow to cool completely.
In a large bowl, combine remaining ingredients (except garnish) and blend with mixer. Pour over cooled crust and bake for 30 minutes at 325º. Do not overcook.
Remove from the oven and allow to cool in the pan for 10 minutes. Run a knife around the edge of the pan. Let cool to room temperature, spread a layer of sour cream over cheesecake, and top with desired garnish. Refrigerate until serving. Remove the sides of the pan and serve with tortilla chips or Fritos. May be prepared a day in advance.

 

 

 

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