Mary-Ellen writes:

This recipe originated from my sister, Kathleen.  Because of the size of our family, holidays always were, and still are, a group effort filled with “assignments.”  One year Kathy was assigned appetizers and she said she would bring something she had recently at a party called Mexican Cheesecake.   I thought it sounded like a spicy dessert, not an appetizer.  Thanksgiving day arrived that year and in walked my sister with her cheesecake.  It was so pretty, everyone was afraid to ruin it by taking a slice.  My brother, Francis, finally took the first bite and got the OMG look on his face – he loved it.  We all dug in and it quickly became a family favorite.  I often serve this at my house or bring it to parties – everyone, every time gets the OMG expression and can’t get enough.  I personally guarantee this appetizer will be a crowd-pleaser at your next simple celebration – give it a try! 

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Mexican Cheesecake Appetizer

Course Appetizer

Cuisine Mexican

Servings 12

Equipment

• Springform pan

Ingredients

"Cake"

• 1 cup finely crushed Nacho Flavored Dorito Chips place in sealed bag and crush with mallet or heavy spoon
• 1 8 ounce bag finely shredded sharp cheddar cheese
• 2 cups mayonnaise
• 2 8 ounce packages of cream cheese completely softened
• 1/2 tsp garlic powder
• 1/2 cup chopped black olives
• 1 hot chili pepper finely chopped
• 2 tsp chili powder

Topping

• 1 green onion chopped
• 1 small tomato chopped
• 2 Tbsp black olives sliced
• 1/2 yellow pepper chopped
• 1/2 red pepper chopped
• 1/2 cup jalapeño peppers jarred kind

Instructions

• Heat oven to 350°.  
•  Spray springform pan with cooking spray.  
• Mix all "cake" ingredients and put into pan.
• Place pan on foil-lined baking sheet and bake for  35 - 40 minutes - until center is set.
• Cool for about 15 - 20 min, remove from pan, and place on serving platter.
• Top the cheesecake with the toppings listed above in a circular pattern (see note below).
• Serve with "Scoop" chips or hearty crackers.

Notes

If you are bringing this to someone’s house, put the chopped toppings in separate, small baggies and top when you arrive.

This dip is a real “simple” party pleaser.  It is so simple …  no cooking required!

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Southwest Black Bean & Avocado Dip

Course Appetizer

Cuisine Mexican

Servings 12

Ingredients

• 1 can black beans 15 ounce- drained and mashed
• 1 chipotle pepper in adobo sauce minced
• 1 garlic clove finely minced
• 2 ripe avocados
• juice of one lime
• salt & fresh ground pepper to taste
• 1 cup low fat sour cream
• 1 cup fresh salsa drained of excess juice
• 1 cup farmer's cheese or Mexican crumbling cheese

Instructions

• Mix together black beans, chipotle, and garlic and place in the bottom of a serving bowl or pretty Mexican dish and level with a spatula.  
• Mash the avocados and mix with the lime juice and salt & pepper.  
• Spread on top of the beans.  
• Layer the rest of the ingredients as follows:  sour cream, salsa, and cheese.  
• Serve with tortilla chips and crackers.