Mexican Cheesecake Dip
yield: 11
total time: 60 minutes
Ingredients
- 1/2 cup boiling water
- 2 teaspoons chicken bouillon
- 24 ounces cream cheese at room temperature
- 1 1/2 teaspoons chili powder
- 1 teaspoon taco sauce
- 2 large eggs
- 4 ounces chiles diced, squeezed dry
- cheesecake
- salsa
Nutrition
- Calories : 280 calories
- Carbohydrate : 7 grams
- Cholesterol : 115 milligrams
- Fat : 25 grams
- Protein : 7 grams
- SaturatedFat : 13 grams
- Sodium : 370 milligrams
- Sugar : 5 grams
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