This is a great starter for a dinner in a Mexican mood. Serve it with frosty Margaritas or Mexican beer and surround with large corn chips for spreading. The diced green chiles are mild. Don't use any of the "hot" chiles. This produces a large amount, so it is a good choice when you are expecting a large crowd.
3 packages (8 ounces, each) low-fat cream
cheese, softened
1/2 cup low-fat sour cream
4 tablespoons lemon juice
2 cups (8 ounces) grated Cheddar cheese
1 can (4 ounces) diced green chiles
1/2 cup finely chopped green onions
Topping:
3/4 cup low-fat sour cream
1/3 cup thinly sliced black pitted olives
1/3 cup finely chopped green onions
2 tomatoes, seeded and finely chopped
1/4 cup mild taco sauce
In an electric mixer, beat together cream cheese, sour cream and lemon juice until mixture is light and fluffy, about 2 minutes. Stir in the next 3 ingredients until blended. Do not overmix as you do not want to break up the chiles and cheese.
Spread mixture evenly into a 12xl-inch round pan lined with plastic wrap. Cover pan and refrigerate. A few hours before serving, invert pan onto a 14-inch serving platter, remove plastic wrap and spread top with sour cream.
Decorate the top with a border of olives. Leave 1-inch sour cream exposed and then make another circle with green onions. Mix the tomatoes with the taco sauce and spread this in the center, leaving another little circle of sour cream exposed. This will produce a pretty decorative top. Serve with Spicy Mexican Cornbread or firm corn chips. Will yield 24 servings.
51
| Menu | Place an Order |