Ingredients
2 packages (8 ounces each) cream cheese, softened2 cups shredded Monterey Jack cheese2 cups sour cream, divided3 large eggs, lightly beaten1 cup salsa1 can (4 ounces) chopped green chiles, drainedGuacamole1 medium tomato, dicedTortilla chips or crackers
Preparation
In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chiles.
Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set.
Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight.
To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers.
