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Appetizer cheesecake

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Ingredients/Components

eggs - 4 item
pkg - 3 oz
carton sour cream - 1 oz
butter, melted - 2 Tbsp
shredded sharp Cheddar cheese - 10 oz
cottage cheese - 1 c
chopped green onions - 1/2 c
chopped tomatoes - 1 c
taco seasoning mix - 1 pkg
can chopped green chiles, drained - 1 oz
finely crushed tortilla chips - 2/3 c
can jalapeno Cheddar gourmet dip - 1 oz
pitted ripe green olive slices - 1/4 c

How to make appetizer cheesecake:

Combine the tortilla chips and butter and press in the bottom of a 9-inch spring-form pan. Bake for 15 minutes. Meanwhile, place the cottage cheese in a blender or food processor. Cover and process on high speed until smooth. In a large bowl of an electric mixer, combine the cottage cheese and cream cheese, mixing at medium speed until well blended. Add the eggs, one at a time, mixing well after each addition. Blend in Cheddar cheese and chiles. Pour the mixture over the baked crust. Return the pan to the oven and bake for 1 hour.

Combine the sour cream and dip. Mix thoroughly. Remove from oven and cool slightly. Loosen cake from rim of pan. Cool completely before removing the rim. Refrigerate until ready to serve. Top with tomatoes, green onions and olives before serving. Yield: 24 servings.

Recipe categories: Low protein, Appetizers, Low Carb.

Rating:

3.3

Average rating: 3.3, total votes: 4

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