Cheesecake Dip with Cinnamon Toasted Tortilla Chips

It was a brilliant mistake!

My husband and I had a wonderful weekend in Denver with our good friends, Mark and Jessica. We attended their daughter’s, Bat Mitzvah. Jessica had an amazing catered taco bar the night before and she made a cheesecake, which did not set, so she turned it into a dip and made cinnamon toasted tortilla chips. What a brilliant idea! It was delicious. Her version was actually pumpkin cheesecake, but I have giving you the regular cheesecake version.

A sweet, creamy dip with just the right amount of vanilla. It is delicious with fruit, cookies, cakes and pretzels.

Cheesecake Dip

3 oz Neufchatel cheese
2 Tbs white sugar
3 Tbs low-fat milk
2 cups frozen whipped topping, thawed
1 tsp vanilla extract

In a mixing bowl, combine the Neufchatel cheese, sugar, and milk. Mix thoroughly until well blended and smooth. Gently combine the frozen whipped topping and vanilla with the mixture. Serve chilled.

Cinnamon Toasted Tortilla Chips

1/4 cup sugar
1/2 tsp ground cinnamon
4 flour tortillas
3 Tbs butter, melted

In a small bowl combine sugar and cinnamon. Brush tortillas with melted butter. Then sprinkle with 1 tablespoon of sugar mixture. Cut each tortilla in 8 triangles. Preheat oven to 350 degrees. Place tortillas sugar side up on ungreased baking sheet. Bake 10 minutes or until crisp.

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