Ingredients:
CAKE
2;_. cup finely cnished tortilla chips
1 cup cottage cheese 4eggs
1 (4-oz.) can chopped green chiles
1 (8-oz.) mntainer sour cream 1 cup chopped tomato
1/2 cup chopped green onions sour cream for decoration
2 lbsp. margarine melted
3 (8-oz.) packages cream cheese 1 (10-oz.) package sharp natural cheddar cheese, shredded
1 (8-oz.) jalapeilo cheddar
gourmet dip (deli section)
1/, cup ripe olives, sliced
Instructions:
Combine crumbs and margarine; press on bottom of 9″ springfonn pan. Bake at 325° for 15-20 minutes. Place cottage cheese in blender. Cover and blend until smooth. In large mixer bowl, cornbine cottage cheese and cream cheese until well blended. Add eggs. Blend in cheddar cheese and chilies, pour over crust. Bake at 325° for l hour. Combine sour cream and dip, mix well. Spread over cheese cake and continue baking 10 more minutes. Loosen from rim of pan. Cool before remov-ing. Chill. Top with tomatoes, green onions and olives in circles around edge of cake, fill center with sour cream. Serve with crackers.
Notes:
This is a beautifully presented appetizer and goes a very long way. Very unusual and always enjoyed by all. 36 916’18-08
Servings Yield:
Serve with crackers
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