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, 5 grams of fat and 2 Weight Watchers POINTS PLUS.
Prep Time: 15 minutes
Bake Time: 45 minutes (refrigerate for 8 hours before serving)
Ingredients for Crust:
1½ tablespoons reduced-fat butter or Smart Balance Light, melted
1½ 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
⅓ cup black olives, sliced and drained (1 small can)
Instructions
1. Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray.
2. Mix together melted butter and tortilla chips.
3. Spread tortilla chips on bottom of pan; set aside.
4. Using a food processor or hand mixer, add cream cheeses and whip until smooth.
5. Mix in ricotta cheese, ½ cup cheddar cheese, taco seasoning and Tabasco sauce. Mix until well blended.
6. Add eggs and egg whites. Beat well.
7. Separate batter in half; add salsa to one half and Ortega Chilies and scallions to other half.
8. Using a rubber spatula, spread layers into spring form pan (on top of crushed chips).
9. Bake in 325 degrees oven for 45 minutes.
10. 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.
11. Spread top with topping ingredients, salsa, scallions and black olives.
12. Refrigerate in spring form pan for at least 8 hours or overnight before serving.
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 (old points) 2
Weight Watchers POINTS PLUS 2
| SKINNY FACTS: for 1 serving (2 tablespoons) 76 cal, 5g fat, 6g protein, 5g carbs, 0g fiber, 188 mg sodium, 0g sugar |
| FAT FACTS: for 1 serving (2 tablespoons) 166 cal, 15g fat, 4g protein, 4g carbs, 0g fiber, 191mg sodium, 0g sugar |
