Southwestern Cheesecake Dip

Name: Southwestern Cheesecake Dip
Total time: 70 min
Yield: 36 servings
Cuisine: Indonesian
Ingredients: 1 cup finely crushed tortilla chips; 3 tablespoons butter, (melted); 16 ounces low fat cream cheese; 2 large eggs; 8 ounces Colby/jack cheese, (shredded); One 4 ounce can chopped green chiles, (drained); 1 cup reduced fat sour cream; ½ cup sliced green onion; ⅓ cup chopped tomatoes; 1 cup chopped yellow and orange bell peppers; ¼ cup sliced olives

This makes a savory cheesecake-sized appetizer that's perfect for serving at parties.

⏱️ 70 min 🔪 Prep: 25 min 🔥 Cook: 45 min 📊 Medium 👁️ 72 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

36 servings

1 cup finely crushed tortilla chips
3 tablespoons butter, (melted)
16 ounces low fat cream cheese
2 large eggs
8 ounces Colby/jack cheese, (shredded)
One 4 ounce can chopped green chiles, (drained)
1 cup reduced fat sour cream
½ cup sliced green onion
⅓ cup chopped tomatoes
1 cup chopped yellow and orange bell peppers
¼ cup sliced olives

Steps

To prepare the crust, heat oven to 325 degrees. Mix chips and butter and press in a 9-inch springform pan. Bake for 15 minutes.
To prepare filling, beat cream cheese and eggs in bowl with mixer until well blended. Mix in the cheese and chilies. Pour mixture over the crust and bake for 30 minutes.
For topping, spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate several hours or overnight.
When ready to serve, sprinkle top with green onion, tomatoes, bell peppers and olives. Serve with tortilla chips or crackers.