Southwestern Cheesecake Dip

This recipe has been featured in a post on The Recipe Girl blog: Super Bowl Party Recipes.

Yield: 36 servings

Prep Time: 25 min

Cook Time: 45min

Southwestern Cheesecake Dip


1 cup finely crushed tortilla chips
3 Tablespoons butter, melted
16 ounces low fat cream cheese
2 large eggs
8 ounces Colby/jack cheese, shredded
1 (4-ounce) can chopped green chiles, drained
1 cup sour cream, reduced fat
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1 cup chopped yellow and orange bell peppers
1/4 cup sliced olives


1. To prepare crust, heat oven to 325 degrees. Mix chips and butter and press in a 9-inch springform pan. Bake 15 min.

2. To prepare filling, beat cream cheese and eggs in bowl with mixer until well blended. Mix in cheese and chilies. Pour over crust. Bake 30 min.

3. For topping, spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate several hours or overnight.

4. When ready to serve, sprinkle top with green onion, tomatoes, bell peppers and olives. Serve with tortilla chips or crackers.


10 Responses to “Southwestern Cheesecake Dip”

  1. postedJan 19, 2014 10:41 AM

    Do you put the crust up the side of the springform pan or only on the bottom? The sides look pretty brown — is that just from the cream cheese mixture?

    • January 20th, 2014 @ 6:26 AM

      Just the bottom of the pan is fine.

  2. postedJan 19, 2014 11:57 AM

    Should I let the cheese cool before topping with the sour cream?

  3. postedJan 20, 2014 7:44 AM

    made this last night..everyone loved it! used 4 oz can of chopped jalapenos ..we like heat..thankyou

  4. postedJan 27, 2014 3:56 PM

    Could you add taco seasoning to the filling?

    • January 28th, 2014 @ 3:34 PM

      I guess so!

  5. postedFeb 4, 2014 7:01 AM

    This was great! I also added the chopped Jalapeños, and it was a huge hit! Thanks for a great recipe! (I think I kid ate half the pie!)

  6. postedMay 8, 2014 8:57 AM

    What size Springform Pan? Thanks!

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