Southwest Cheese Cake Dip

Ingredients

1 cup finely crushed tortilla chips
3 tablespoons melted Hiland Butter
16 ounces cream cheese
2 large eggs
1 package low sodium taco seasoning
10 ounces Hiland Pepper Jack Cheese, shredded – can use Hiland Sharp Cheddar
4 ounce can chopped green chilies, drained or 1-2 minced fresh jalapeño
1-2 large links of charizo sausage fried, well drained- to personal taste
1 cup Hiland Sour Cream
1/2 cup diced scallions
1/2 cup diced roma tomatoes
1/2 cup sliced black olives
1 cup chopped yellow peppers and orange peppers, mixed
Cilantro to personal taste
Blue tortilla chips to serve

Preparation

Preheat oven to 325°. Start the chorizo browning. Remove and drain with paper towels to remove excess fat. Mix crushed tortilla chips and butter and press into a springform pan. Bake for 15 minutes.

In a bowl, beat cream cheese, and eggs with a mixer until well blended. Mix in cheeses, chilies and taco seasoning. Pour over crust and bake 30 minutes. Cool slightly. Spread sour cream over cheesecake. Bake an additional 5 minutes. Loosen cake from rim of pan. Cool and cover and refrigerate overnight. (COOL ENTIRELY BEFORE removing the rim of the springform pan.- if you are in a hurry!!)

When ready to serve, mix scallions, tomatoes, black olives, cilantro and yellow and orange peppers. Sprinkle over top. Serve with blue tortilla chips.

Recipe Contributed By: Sharon F., Spencer, Oklahoma