At parties and gatherings, I might be a little enthusiastic about the chips, dips, and appetizers. I mean they are totally yummers and it's not like I get to eat them on a regular basis, which is why I get so excited about them. I'm all about the standards, but I'm always happy to come across a new pre-meal noshing option. Enter this slow cooker salsa cheesecake that gets served with chips on the side. How fun is that? It's a savory twist on what we have come to think of as a dessert staple, gets a yummy makeover as a savory "cheesecake" that works as an amazing appetizer. How clever! The only problem for me is that if I make this for guests who are coming to my place, I might put a serious dent in it before the guests actually arrive.
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Crock-Pot Salsa Cheesecake
Ingredients
Cooking spray
1 tablespoon dry breadcrumbs
1 (8-ounce) tub light cream cheese with chives and onions, softened
1 (8-ounce) tub fat-free cream cheese, softened
1/2 cup bottled medium salsa
1 tablespoon all-purpose flour
2 teaspoons chili powder
1 teaspoon ground cumin
1 (4.5-ounce) can chopped green chiles, undrained
1 large egg
1 large egg white
2 ounces preshredded reduced fat 4-cheese Mexican blend cheese (about 1/2 cup) 4 cups hot water
1/4 cup chopped fresh cilantro
1/4 cup chopped seeded tomato
3 tablespoons sliced green onions
3 tablespoons chopped yellow bell pepper
Directions
Get the full recipe instructions at MyRecipes.com.
Image via MyRecipes.com
