chili cheesecake dip
I found this recipe online and had to try it. I fixed it for a family get together at Christmas 2014. It was a big hit and my son-in-law told me I had to fix two next year. I think he wanted one just for him. I used chopped tomatoes, chopped green onions and extra shredded cheese for garnish as no one in my family likes olives but me.
prep time
20 Min
cook time
45 Min
method
Bake
yield
10 to 12
Ingredients
- 1 cup crushed tortilla chips
- 3 tablespoons melted butter
- 16 ounces cream cheese, room temperature
- 2 large eggs
- 1/4 teaspoon chili powder
- 1/8 teaspoon cumin
- 1 4oz. cans diced green chiles, drained
- 1 - jalapeno pepper, seeded and diced
- 4 ounces shredded colby jack cheese
- 4 ounces shredded sharp cheddar cheese
- 1/3 cup sour cream
- GARNISHES: TOMATOES, GREEN ONIONS, OLIVES, CILANTRO
How To Make chili cheesecake dip
-
Step 1Preheat the oven to 325 degrees.
-
Step 2n a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9-inch springform pan.
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Step 3Bake for 15 minutes, remove from the oven, and let cool for a little while. ( It helps to place it in the fridge so the crust firms up.)
-
Step 4In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Add the green chilis, jalapeno and both cheeses and blend with mixer. Pour over the crust and bake for 30 minutes at 325 degrees. DO NOT OVERCOOK. Remove from the oven and cool in the pan for 10 minutes. Run a knife around the edge of the pan. Let cool to room temperature.
-
Step 5Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. Refrigerate until serving. Remove the sides of the pan and serve with tortilla chips. This can be prepared 1 day in advance.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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