|16 ounces||cream cheese|
|to taste||grated cheddar cheese|
|to taste||chopped black olives|
|to taste||green onions|
|1 cups||chunky salsa|
|4 ounces||diced green chilies|
|1 1/2 package||taco seasoning mix|
|2 cups||sour cream|
|2 cups||sharp cheddar cheese|
|to taste||fresh cilantro|
- Preheat oven to 350°F. In mixing bowl, beat cream cheese and cheddar cheese until fluffy. Stir in 1 cup of the sour cream and all of the taco seasoning.
- Beat in eggs, one at a time. Fold in chilies. Pour into 9" spring form pan. (If using other 9" pan, spray with non-stick cooking spray.) Bake for 35-40 minutes or until center is set. Let cool for 10 minutes. Spoon remaining sour cream on top of cake. Top with salsa.
- Garnish with optional toppings. Serve warm with sturdy tortilla chips.