1 package (8 oz.) light
cream cheese
1
⁄
2
cup shredded hot
pepper Monterey Jack
cheese
1
⁄
4
cup bean or black bean
dip
1
⁄
2
cup thick and chunky
salsa
1
⁄
2
cup chopped green
onions
1
⁄
4
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-inch serving plate to
within 1 or 2 inches 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 (
1
⁄4 cup per serving).
Per serving: About 70 cal, 4 g pro, 3 g carb, 5 g fat,
12 mg chol, 265 mg sod.
a~b
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LAYERED MEXICAN DIP
19
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 cream
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 1
1
⁄2 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-inch springform pan.
Bake at 350ºF 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 pro, 5 g carb,
9 g fat, 59 mg chol, 421 mg sod.
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FIESTA CHEESECAKE APPETIZER
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