KitchenAid KV25GOXMC Instruction and Recipe Booklet - Page 18

Layered Mexican Dip 1 package (8 oz.) light cream cheese 1⁄2 cup shredded hot pepper Monterey Jack cheese 1⁄4 cup bean or black bean dip 1⁄2 cup thick and chunky salsa 1⁄2 cup chopped green onions 1⁄4 cup 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-inch serving plate to within 1 or 2 inches 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 per serving). Per serving: About 70 cal, 4 g pro, 3 g carb, 5 g fat, 12 mg chol, 265 mg sod. Fiesta Cheesecake Appetizer 2 packages (8 oz. each) light cream cheese, softened 1 package (1.25 oz.) taco seasoning mix 3 eggs 2 cups shredded Marble-Jack cheese 1 can (4 oz.) green chilies 1 cup light sour cream 1 cup 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 11⁄2 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-inch springform pan. Bake at 350ºF 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 pro, 5 g carb, 9 g fat, 59 mg chol, 421 mg sod. 16