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Mexican Cheese Spread

Mexican Cheese Spread
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Here's a delicious reason to shout "ole!" This full-flavored make-ahead savory "cheesecake" allows you to spend more time with guests and family. Serve with accompanying pita crisps, purchased crackers or tortilla chips.

Ingredients:

  • Crust
  • 1 cup crushed corn chips
  • 2 tablespoons butter , melted
  • Filling
  • 1 1/2 packages (12 ounces) cream cheese, softened
  • 2 eggs
  • 1 1/4 cups shredded Cheddar cheese
  • 2 tablespoons chopped green chilies , well drained
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Topping
  • 1/3 cup spicy cheddar cheese dip
  • 1/2 cup sour cream

Makes:

Serves 10 - 12

Tools:

Instructions:

Step 1

Preheat oven to 325°F. Lightly spray 6-inch springform pan with vegetable pan spray.

Step 2

For crust, combine corn chips and butter in small bowl; press into bottom of prepared pan. Bake 10 minutes. Cool and set aside.

Step 3

To prepare filling, beat cream cheese in medium bowl with electric mixer until smooth and creamy. Add eggs, one at a time; beat well. Stir in cheese, chilies, garlic powder and chili powder; blend well. Pour over prepared crust. Place pan on sheet pan; bake 40-45 minutes or until almost set in center.

Step 4

Meanwhile, mix together topping ingredients in small bowl. Remove pan from oven and gently spread topping over baked cheese spread. Bake an additional 10 minutes. Remove pan from oven; cool 1 hour. Cover and refrigerate at least 2 hours or until ready to serve. Place cheese spread on serving plate; surround with pita chips.