Mexican Cheesecake Dip is a fabulous savory-style appetizer cheesecake to serve with tortilla chips for dipping.
Mexican Cheesecake Dip
There’s no question that cheesecake is my favorite dessert. But trying out a savory cheesecake recipe was a fun experiment on this cheesecake lover. This Mexican cheesecake dip is full of some delicious Mexican food ingredients (salsa, diced chiles and taco sauce), and you will be pleasantly surprised that this dip works fabulously to display at a party with tortilla chips. And if you love this recipe, you’ll most definitely enjoy making my Southwestern Cheesecake Dip recipe too!
🛒 Ingredients Needed:
- boiling water
- chicken bouillon
- cream cheese
- chili powder
- taco sauce
- eggs
- canned diced chiles
- salsa
✏️ How to make Mexican Cheesecake Dip
The full, printable recipe is at the end of this post.
- Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray.
- In a small bowl, mix the water and bouillon.
- In a large bowl, use an electric mixer to blend together the cream cheese, chili powder, and taco sauce until smooth. Add the eggs and beat well. Blend in the chicken bouillon mixture. Stir in the chiles.
- Pour the mixture into the prepared pan. Bake for 30 minutes. Remove from the oven and cool for 15 minutes.
- Slide a knife around the edge of the pan and remove the ring.
Top with the desired salsa. This can be served warm or at room temperature. Serve with tortilla chips or corn chips for dipping.
➡️ Tips and Substitutions:
- Feel free to use reduced-fat cream cheese for this recipe, if you’d like.
- Mild green chiles are not spicy. If you want spicy, use a can of chiles labeled as “medium” or “hot” instead.
- Any kind of salsa will work, so just use your favorite. A mango salsa would even work!
✔️ Make Ahead Tips:
This dip may absolutely be made a day or two ahead of serving. Wrap the cheesecake well with plastic wrap and refrigerate. Defrost, and then spoon the salsa on top right before serving.
❤️ What I Love About This Recipe:
- It’s a really unique appetizer. People don’t expect a cheesecake to be a savory dip, but it’s very well-received and is always a hit!
- Savory cheesecakes like this are a delicious surprise.
- It can be served with any kind of tortilla chip and even crackers. You might consider serving it with celery or jicama sticks too!
Favorite Dip Recipes:
Mexican Cheesecake Dip
Ingredients
- ½ cup boiling water
- 2 teaspoons chicken bouillon
- Three 8-ounce packages cream cheese, at room temperature
- 1½ teaspoons chili powder
- 1 teaspoon taco sauce
- 2 large eggs
- One 4-ounce can diced chiles, squeezed dry
- ½ cup salsa, to top cheesecake (use more, if desired)
Instructions
- Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray.
- In a small bowl, mix the water and bouillon.
- In a large bowl, use an electric mixer to blend together the cream cheese, chili powder, and taco sauce until smooth. Add the eggs and beat well. Blend in the chicken bouillon mixture. Stir in the chiles.
- Pour the mixture into the prepared pan. Bake for 30 minutes. Remove from the oven and cool for 15 minutes.
- Slide a knife around the edge of the pan and remove the ring. Top with the desired salsa. This can be served warm or at room temperature. Serve with tortilla chips or corn chips for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
