Savory Mexican Cheesecake Spread
Source of Recipe
Vegetarian Fast and Fancy
List of Ingredients
24 ounces lowfat cream cheese, softened
1/2 cup lowfat sour cream
4 tablespoons lemon juice
2 cups grated cheddar cheese
4 ounces diced green chiles
TOPPING:
3/4 cup lowfat sour cream
1/3 cup thinly sliced black pitted olives
1/3 cup finely chopped green onions
2 tomatoes, seeded and finely chopped
1/4 cup mild taco sauceRecipe
In electric mixer, beat together cream cheese, sour cream and lemon juice until mixture is light and fluffy, about 2 minutes. Stir in the next 3 ingredients until blended. Do not overmix as you do not want to break up the chiles and cheese. Spread mixture evenly into a 12x1 inch round pan lined with plastic wrap. Cover pan and refrigerate. A few hours before serving, invert pan onto a 14 inch serving platter, remove plastic wrap and spread top with sour cream.
Decorate the top with a border of olives. Leave 1 inch sour cream exposed, and then make another circle with green onions. Mix the tomatoes with the taco sauce and spread this in the center, leaving another little circle of sour cream exposed. This will produce a pretty decorative top. Serve with firm corn chips. Will yield 24 servings, is good to make when you are expecting a large crowd. Do not use any "hot" chiles - the diced green chiles are mild.
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