A Skinny and Very Decadent South of the Border Cheesecake Dip
Ingredients
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
- 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