South of the Border Cheesecake Dip

Recipe by: Nancy Fox

This savory cheesecake dip is perfect to make for watching the big game, or bring it to a weekend party to share with friends!

Make This Recipe

For the Crust:

1 1/2 cup reduced-fat or whole grain tortilla chips, crushed

1 1/2 tablespoon reduced fat butter or margarine, melted

For the Filling:

2 Eggland's Best eggs

2 8oz packages (16oz total) reduced-fat cream cheese

1 cup reduced-fat ricotta cheese

1/2 cup reduced-fat cheddar cheese, shredded

1 oz. taco seasoning

3-5 drops Tabasco sauce (more or less to taste)

1/4 cup salsa (medium or medium-hot, to taste)

1/4 cup scallions, sliced

2 tablespoons canned diced chilies

1 cup reduced-fat sour cream

For the Topping:

1/2 cup salsa (medium or medium hot, to taste)

1/3 cup scallions, sliced

1/3 cup canned black olives, drained and sliced

Buy Recipe

Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. If you do not have a springform pan, use a 9-inch cake pan lined with parchment, so the cheesecake can be lifted out of the pan for serving.
Mix melted butter and crushed tortilla chips together. Spread at the bottom of the pan to create a crust. Set aside.
Using a food processor, or using an electric mixer and large bowl, whip cream cheese until smooth.
Mix ricotta cheese, 1/2 cup of cheddar cheese, taco seasoning and tabasco sauce into the cream cheese. Mix until well blended.
Add eggs and egg whites, mixing well.
Separate batter in half; add salsa to one half, and chilies and scallions to the other half.
Using a rubber spatula, spread a layer of the salsa mixture on top of the chips, then layer with the chilies/scallions mixture. Repeat until all cheese mixture has been added to teh pan.
Bake in 325 degree oven for 45 minutes.
Remove from oven and spread sour cream on top. Sprinkle with the other half-cup of cheddar cheese and bake for an additional 10 minutes.
When completed, remove from ove and spread the topping of salsa, scallions and black olives evenly on top of cheesecake.
Cover with foil and coll in refrigerator for at least 8 hours, or overnight, before serving.