1 (9 inch) prepared graham cracker crust
4 slices bacon
1 (4 ounce) can tomato soup
1 (8 ounce) can tomato juice
1 pound low-fat cream cheese, softened
1 (10 ounce) can diced green chile peppers, drained
1/2 pound shredded sharp Cheddar cheese
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (3 ounce) jar salsa
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Remove bacon, crumble and set aside.
In a medium bowl, stir together tomato soup, tomato juice, cream cheese, chile peppers, Cheddar cheese and salsa. Spoon mixture directly into the bottom of graham cracker crust.
Bake in preheated oven for 55 minutes.
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