Email to Cat      

Green Chile Cheesecake Spread

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• 1/4 cup unseasoned dry bread crumbs
  
• 1/2 cup sour cream
  
• Two 8-ounce pkgs. cream cheese, softened
  
• 1 (5-ounce) jar pasteurized process cheese spread
  
• 1 (1-1/4-ounce) pkg. taco seasoning mix
  
• 2 eggs
  
• 1 (4.5-ounce) can chopped green chiles
  
• 1 (2-ounce) jar diced pimientos, drained
  






Instructions



1. Heat oven to 350 degrees (F). 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.
   
   
2. 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.
   
   
3. Bake at 350 degrees 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.
   
   Yield: 4 cups