Real Recipes From Real Home Cooks ®

chili cheesecake dip

Recipe by
Peggy Short
Doran, VA

I found this recipe online and had to try it. I fixed it for a family get together at Christmas 2014. It was a big hit and my son-in-law told me I had to fix two next year. I think he wanted one just for him. I used chopped tomatoes, chopped green onions and extra shredded cheese for garnish as no one in my family likes olives but me.

yield 10 to 12
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For chili cheesecake dip

  • 1 c
    crushed tortilla chips
  • 3 Tbsp
    melted butter
  • 16 oz
    cream cheese, room temperature
  • 2 lg
  • 1/4 tsp
    chili powder
  • 1/8 tsp
  • 1 4oz. can
    diced green chiles, drained
  • 1
    jalapeno pepper, seeded and diced
  • 4 oz
    shredded colby jack cheese
  • 4 oz
    shredded sharp cheddar cheese
  • 1/3 c
    sour cream

How To Make chili cheesecake dip

  • 1
    Preheat the oven to 325 degrees.
  • 2
    n a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9-inch springform pan.
  • 3
    Bake for 15 minutes, remove from the oven, and let cool for a little while. ( It helps to place it in the fridge so the crust firms up.)
  • 4
    In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Add the green chilis, jalapeno and both cheeses and blend with mixer. Pour over the crust and bake for 30 minutes at 325 degrees. DO NOT OVERCOOK. Remove from the oven and cool in the pan for 10 minutes. Run a knife around the edge of the pan. Let cool to room temperature.
  • 5
    Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. Refrigerate until serving. Remove the sides of the pan and serve with tortilla chips. This can be prepared 1 day in advance.

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