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

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