Wednesday, September 1, 2010

Southwestern Cheesecake Dip

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
½ cup sliced green onion
1/3 cup chopped tomatoes
1 cup chopped yellow and orange bell peppers
¼ cup sliced olives
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.