I serve it on a platter with tortillas chips around it. I like to use a variety of chips like blue and corn. This is also good served on crackers.
2 packages (8 ounces each) cream cheese, softened
2 cups (8 ounces) shredded cheddar cheese
2 cups (16 ounces) sour cream
1-1/2 envelopes taco seasoning
3 eggs, lightly beaten
1 can (4 ounces) chopped green chilies, drained
2/3 cup salsa
Tortilla chips
In a large mixing bowl, beat cheeses until fluffy. Stir in 1 cup sour cream and taco seasoning. Add eggs; beat on low speed just until combined. Fold in chilies. Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven; let stand for 10 minutes (leave oven on). Spoon remaining sour cream over top of filling. Bake 5 minutes loner. Cool completely on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Place on serving plate. Top with salsa. Serve with tortilla chips. Refrigerate leftovers. Yield: 20-24 appetizer servings.
