Serves: 64
Total Calories: 41

1/4 cup unseasoned dry bread crumbs
1/2 cup sour cream
2 (8-ounce) packages cream cheese, softened
1 (5-ounce) jar pasteurized process cheese spread
1 (1 1/4-ounce) packet taco seasoning mix
2 eggs
1 (4 1/2-ounce) can chopped green chili
1 (2-ounce) jar , diced pimiento, , drained

1. Heat oven to 350°F. Grease bottom and 1 inch up sides of 10-inch springform pan. Sprinkle bread crumbs in bottom of greased pan. Tilt pan to coat with crumbs 1 inch up sides. Shake pan to evenly distribute crumbs across bottom.

2. In large bowl, combine sour cream, cream cheese, cheese spread, taco seasoning mix and eggs beat until smooth. Fold in chiles and pimientos until well blended. Spoon into greased crumb-lined pan spread evenly.

3. Bake at 350°F. for 30 to 35 minutes or until center is set. Cool about 1 hour or until completely cooled.

4. To serve, remove sides of pan. Place cheesecake on serving plate. Serve with tortilla chips for dipping or crackers for spreading. Store in refrigerator.

Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 35 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 2 g 10% * Cholesterol: 15 mg 5% * Sodium: 115 mg 5% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 2% * Iron: 0% * Dietary Exchanges: 1/2 Fat

Nutritional Facts:

Serves: 64
Total Calories: 41
Calories from Fat: 31

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