green chile cheesecake spread
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| serves: 64 |
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| prep time: 15 minutes (ready in 1 hour 50 minutes) - yield: 4 cups |
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| 1/4 cup | unseasoned dry bread crumbs |
| 1/2 cup | sour cream |
| 2 | 8ounce packages cream cheese, softened |
| 1 | 5ounce jar pasteurized process cheese spread |
| 1 | 1 1/4-ounce) packet taco seasoning mix |
| 2 | eggs |
| 1 | 4 1/2-ounce) can chopped green chilies |
| 1 | 2ounce jar diced pimientos, drained |
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| heat oven to 350f. grease bottom and 1 inch up sides of 10-inch |
| springform pan. sprinkle bread crumbs in bottom of greased pan. tilt |
| pan to coat with crumbs 1 inch up sides. shake pan to evenly |
| distribute crumbs across bottom. |
| in large bowl, combine sour cream, cream cheese, cheese spread, |
| taco seasoning mix and eggs; beat until smooth. fold in chiles and |
| pimientos until well blended. spoon into greased crumb-lined pan; |
| spread evenly. |
| bake at 350f. for 30 to 35 minutes or until center is set. cool |
| about 1 hour or until completely cooled. |
| to serve, remove sides of pan. place cheesecake on serving plate. |
| serve with tortilla chips for dipping or crackers for spreading. store |
| in refrigerator. |
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| source: |
| http://www.dvo.com/recipe_pages/pillsbury/green_chile_cheesecake_spread.html |
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| (ID: 77271) Mirror: rec.food.recipes: Thu, Mar 25, 2004 |