KitchenAid 400 manual Layered Mexican Dip, Fiesta Cheesecake Appetizer

Layered Mexican Dip

1package (8 oz.

[225 g]) light cream cheese

1⁄2 cup (120 ml) shredded hot pepper Monterey Jack cheese

1⁄4 cup (60 ml) bean or black bean dip

1⁄2 cup (120 ml) thick and chunky salsa

1⁄2 cup (120 ml) chopped green onions

1⁄4 cup (60 ml) 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 (25-cm) serving plate to within 1 or 2 inches (2.5 or 5 cm) 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 [60 ml] per serving).

Per serving: About 70 cal, 4 g pro, 3 g carb, 5 g fat, 12 mg chol, 265 mg sod.

Fiesta Cheesecake Appetizer

2packages (8 oz. [225 g] each) light cream cheese, softened

1package (1.25 oz. [37 g]) taco seasoning mix

3 eggs

2cups (475 ml) shredded Marble- Jack cheese

1can (4 oz. [115 g]) green chilies

1cup (235 ml) light sour cream

1 cup (235 ml) 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 11⁄2 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 (23-cm) springform pan. Bake at 350ºF (177°C) for 40 minutes, or until knife inserted near centre 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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