A Skinny and Very Decadent South of the Border Cheesecake Dip

You’ll have to taste it to believe how sensational this savory cheesecake appetizer is.  One bite and I’m sure you’ll be hooked… So rich tasting, with a bite of a kick.  Perfect to serve when you’re having a party.  Each serving has 76 calories and 5 grams of fat.
A Skinny and Very Decadent South of the Border Cheesecake Dip

Helpful Tips About this Recipe

Serves 35 (each serving, 2 tablespoons)

Healthy Benefits

This cheesecake is a great source of calcium, thanks to the ricotta, cheddar and cream cheese.
Whenever a recipe calls for eggs, I like to use Egg-Land’s Best eggs. They’re better for you than typical eggs.  They contain more vitamin E, Omega 3, and 25% less saturated fat than regular eggs.  You’ll find them in most supermarkets.

Serving Tip

If you are not having a crowd you can easily cut this recipe in half. Instead of using a 9-inch spring form pan use a 6-inch spring form pan. Serve this cheesecake dip with reduced-fat tortilla chips.

Weight Watchers POINTS PLUS
 2
 
SKINNY FACTS: for 1 serving (2 tablespoons)
76 cal, 5g fat, 6g protein, 5g carbs, 0g fiber, 188mg sodium, 0g sugar
FAT FACTS: for 1 serving (2 tablespoons)
166 cal, 15g fat, 4g protein, 4g carbs, 0g fiber, 191mg sodium, 0g sugar

 

A Skinny and Very Decadent South of the Border Cheesecake Dip

A Skinny and Very Decadent South of the Border Cheesecake Dip

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Prep Time 15 minutes
Bake Time: 45 minutes
Total Time 1 hour
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Servings 35
Calories 76 kcal

Ingredients
  

Ingredients for Crust:

  • tablespoons reduced-fat butter or Smart Balance Light, melted
  • cups reduced-fat tortilla chips, crushed

Ingredients for Filling:

  • 2 (8 oz.) packages reduced-fat cream cheese
  • 1 cup reduced-fat ricotta cheese
  • ½  cup reduced-fat cheddar cheese, shredded
  • 1 (1 oz.) package Lawry’s taco seasoning
  • 3-5 drops Tabasco sauce (or to taste)
  • 2 eggs, I love Egg-Land’s Beat eggs, see healthy benefits
  • 2 egg whites
  • ¼ cup salsa (I like Pace Chunky Salsa, medium hot)
  • ¼ cup scallions, sliced
  • 2 tablespoons diced Ortega Chilies, diced (from a can)
  • 1 cup  Skinny Ranch Dressing  or fat-free sour cream
  • ½  cup reduced-fat cheddar cheese, shredded

Ingredients for Topping:

  • ½  cup salsa
  • ⅓  cup scallions, sliced
  • cup black olives, sliced and drained (1 small can)

Instructions
 

  • Preheat oven to 325 degrees.  Coat a 9-inch spring form pan with cooking spray.
  • Mix together melted butter and tortilla chips.
  • Spread tortilla chips on bottom of pan; set aside.
  • Using a food processor or hand mixer, add cream cheeses and whip until smooth.
  • Mix in ricotta cheese, ½ cup cheddar cheese, taco seasoning and Tabasco sauce. Mix until well blended.
  • Add eggs and egg whites. Beat well.
  • Separate batter in half; add salsa to one half and Ortega Chilies and scallions to other half.
  • Using a rubber spatula, spread layers into  spring form pan (on top of crushed chips).
  • Bake in 325 degrees oven for 45 minutes.
  • Remove from oven and spread with Nancy’s Skinny Ranch Dressing or fat-free sour cream.  Sprinkle with ½ cup cheddar cheese and bake for 10 minutes more.  Cool in pan.
  • Spread top with topping ingredients, salsa, scallions and black olives.
  • Refrigerate in spring form pan for at least 8 hours or overnight before serving.

Nutrition

Serving: 2tablespoonsCalories: 76kcalCarbohydrates: 5gProtein: 6gFat: 5gSodium: 188mgPlus Points: 2
Tried this recipe?Let me know how it was!

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