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Layered Mexican Dip
1 package (8 oz) light
cream cheese
cup shredded hot
pepper Monterey
Jack cheese
¼ cup bean or black
bean dip
½ cup thick and
chunky salsa
cup chopped green
onions
¼ cup sliced pitted
ripe olives
Place cream cheese in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and
mix about 30 seconds. Stop and scrape bowl.
Add Monterey Jack cheese. Turn to Speed 2 and
mix about 30 seconds.
Spread cheese mixture on 10" serving plate to
within 1 or 2" of edge. Spread bean dip over
cheese. Spread salsa over bean dip. Top with
onions and olives. Refrigerate until ready to
serve. Serve with tortilla chips, if desired.
Yield: 12 servings (¼ cup per serving).
Per serving: About 70 cal, 4 g protein, 3 g carb,
5 g fat, 12 mg chol, 265 mg sodium.
Fiesta Cheesecake Appetizer
2 packages (8 oz
each) light cream
cheese, softened
1 package (1.25 oz)
taco seasoning mix
3 eggs
2 cups shredded
Marble-Jack cheese
1 can (4 oz) green
chilies
1 cup light sour
crea m
1 cup salsa
Place cream cheese and taco seasoning mix in
mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 6 and beat about
11_minutes, or until fluffy. Stop and scrape bowl.
Turn to Speed 4 and add eggs, one at a time,
beating about 15 seconds after each addition.
Stop and scrape bowl. Add cheese and green
chilies. Turn to STIR Speed and mix 15 seconds.
Pour mixture into greased 9" springform pan.
Bake at 350°F for 40 minutes, or until knife
inserted near center comes out clean. Remove
from oven and spread with sour cream. Return
to oven and bake 5 minutes longer. Cool
15 minutes. Refrigerate 3 to 8 hours. Before
serving, remove outer ring and spread top of
cheesecake with salsa. Serve with taco chips, if
desired.
Yield: 20 servings (1 wedge per serving).
Per serving: About 136 cal, 7 g protein, 5 g carb,
9 g fat, 59 mg chol, 421 mg sodium.
18
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