Categories: Dips- Spreads- Salsa
Ingredients
- 2 Tbsp. yellow cornmeal
- 1 Tbsp. chili powder
- 3 (8 oz.) pkg. cream cheese, softened
- 2 large eggs
- 2 tsp. garlic powder
- 1 1/2 tsp. ground cumin
- 2 (4 oz.) cans diced green chilies
- 1 cup sliced green onions
- 1 (16 oz.) jar salsa (any flavor)
- 2 cups ( 8 oz.) shredded cheddar cheese
- Tortilla chips, assort crackers and/or sliced baguettes
Directions
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Preheat oven to 325 degrees. Heavily grease bottom and side of 9-inch springform pan.
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Combine cornmeal and chili powder. Sprinkle over side and bottom of prepared pan.
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Beat cream cheese, eggs, garlic powder and cumin in large mixer bowl until smooth; stir in chilies and 1/2 cup green onions. Pour half of batter into pan. Spoon 1 cup salsa on top of batter; sprinkle 1 1/2 cups Cheddar cheese over salsa. Spread remaining batter on top if cheese.
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Bake for 55 to 60 minutes or until edges are set but center still moves slightly. Cool completely in pan on wire rack; remove side of springform pan.
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Spread remaining salsa on top; sprinkle with remaining cheese and green onions. Serve with tortilla chips, crackers and/or baguette slices