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Mexican Cheesecake Dip

yield: 11 total time: 60 minutes
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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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