Baked Chili Cheese Spread

By learen

This recipe is from Ortega and is a staple around the holidays. Although it is great to take to parties anytime of the year.
From Wilma

Ingredients

• 2 T. yellow cornmeal
• 1 T. chili powder
• 3 packages (8 oz each) cream cheese,
• softened
• 2 large eggs
• 2 t. garlic powder
• 1 1/2 t ground cumin
• 2 cans (4 oz each) diced green chilis
• 1 cup sliced green onions, divided
• 16 oz jar of salsa
• 2 cups (8 oz) shredded cheddar cheese
• tortilla chips, crackers and or bagel
• chips

Details

Servings 24

Preparation

Step 1

Preheat oven to 325 degrees. Heavily grease bottom and side of 9 inch springform pan. Combine cornmeal and chili powder. Sprinkle over side and bottom of pan.

Beat cream cheese, eggs, garlic powder and cumin in large mixer bowl until s mooth; 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 cheese over salsa.

Spread remaining batter on top of cheese. 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 of pan.

Spread remaining salsa on top, then remaining cheese and onions. Serve with tortilla chips or crackers.