Layered Mexican Dip
1package (8 oz
[250 g]) light cream cheese
1⁄2 cup (125 mL) shredded hot pepper Monterey Jack cheese
1⁄4 cup (50 mL) bean or black bean dip
1⁄2 cup (125 mL) thick and chunky salsa
1⁄2 cup (125 mL) chopped green onions
1⁄4 cup (50 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" (25 cm) serving plate to within 1 or 2" (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 [50 mL] 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
2packages (8 oz [250 g] each) light cream cheese, softened
1package (1.25 oz [35 g]) taco seasoning mix
3 eggs
2cups (500 g) shredded Marble- Jack cheese
1can (4 oz [120 g]) green chilies
1cup (250 mL) light sour cream
1cup (250 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" (23 cm) springform pan. Bake at 350ºF (180°C) 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.
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