Tex Mex Spread

• 1 cup crushed tortilla chips
• 3 tablespoons butter, melted
• 2 (250 g) packages cream cheese, softened
• 2 eggs
• 2 cups monterey jack cheese, shredded
• 13 cup bick's hot pepper relish
• 2 tablespoons chopped fresh cilantro
• 1 cup sour cream
• 1 red pepper, chopped
• 1 tomatoes, seeded and diced
• 13 cup sliced gattuso pitted black olives
• 14 cup green onion, chopped
• 14 cup bicks sandwich saver pickle, chopped (hot 'n spicy)

1. Preheat oven to 325F.
2. Mix crushed tortilla chips and melted butter together thoroughly.
3. Press firmly onto bottom of 9-inch springform pan.
4. Bake in preheated oven for 15 minutes.
5. Beat cream cheese and eggs together on medium speed of electric mixer until smooth.
6. Stir in cheese, relish and cilantro.
7. Spread over tortilla/butter crust.
8. Return to oven and bake 25 minutes longer or just until set.
9. Spread sour cream over cheese mixture and bake 5 minutes longer.
10. Run knife around edge of cake to loosen from pan.
11. Cool completely.
12. Chill.
13. Combine remaining ingredients and spread over sour cream.
14. Serve.

tortilla chips, butter, cream cheese, eggs, cheese, bicks hot pepper, fresh cilantro, sour cream, red pepper, tomatoes, black olives, green onion, pickle

Taken from www.food.com/recipe/tex-mex-spread-430378 (may not work)