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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 20 |
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Crunchy tortilla chips, luscious cream cheese, zesty Bick's Hot Pepper Relish and refreshing sour cream are just a few of the delicious flavours that make this Tex Mex Spread recipe a fan favorite. Serve it alongside whole wheat totilla chips, fresh cut veggies or crackers. Ingredients:
1 cup crushed tortilla chips |
3 tablespoons butter, melted |
2 (250 g) packages cream cheese, softened |
2 eggs |
2 cups monterey jack cheese, shredded |
1/3 cup bick's hot pepper relish |
2 tablespoons chopped fresh cilantro |
1 cup sour cream |
1 red pepper, chopped |
1 tomato, seeded and diced |
1/3 cup sliced gattuso pitted black olives |
1/4 cup green onion, chopped |
1/4 cup bicks sandwich saver pickle, chopped (hot 'n spicy) |
Directions:
1. Preheat oven to 325°F.
2. Mix crushed tortilla chips and melted butter together thoroughly. Press firmly onto bottom of 9-inch springform pan. Bake in preheated oven for 15 minutes.
3. Beat cream cheese and eggs together on medium speed of electric mixer until smooth. Stir in cheese, relish and cilantro. Spread over tortilla/butter crust. Return to oven and bake 25 minutes longer or just until set.
4. Spread sour cream over cheese mixture and bake 5 minutes longer.
5. Run knife around edge of cake to loosen from pan. Cool completely. Chill.
6. Combine remaining ingredients and spread over sour cream. Serve.
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