A Skinny and Very Decadent South of the Border Cheesecake Dip | WW Points | Skinny Kitchen

Ingredients

• 1½ tablespoons reduced-fat butter or Smart Balance Light, (melted)
• 1½ cups reduced-fat tortilla chips, (crushed)
• 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
• ½ cup salsa
• ⅓ cup scallions, (sliced)
• ⅓ cup black olives, (sliced and drained (1 small can))