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16
1 package (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.
Layered Mexican Dip
2 packages (8 oz
[250 g] each) light
cream cheese,
softened
1 package (1.25 oz
[35 g]) taco
seasoning mix
3 eggs
2 cups (500 g)
shredded Marble-
Jack cheese
1 can (4 oz [120 g])
green chilies
1 cup (250 mL) light
sour cream
1 cup (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
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" (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.
Fiesta Cheesecake Appetizer