Green chile cheesecake spread
4 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Progresso Plain Bread Crumbs |
| ½ | cup | Sour cream |
| 2 | 8 ounce pkg. cream cheese, softened | |
| 1 | 5 ounce jar pasteurized process cheese spread | |
| 1 | 1 1/4 ounce can Old El Paso | |
| Taco Seasoning Mix | ||
| 2 | Eggs | |
| 1 | 4.5 ounce can Old El Paso Chopped Green Chiles | |
| 1 | 2 ounce jar diced pimientos, drained | |
Directions
Heat oven to 350øF. 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 350øF 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 Typed in MMFormat by cjhartlin.msn@... Source: Menus to Celebrate Spring Posted to MM-Recipes Digest V4 #14 by pattm@... on Jun 17, 1999