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November 14, 2018
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Baked Chili-Cheese Spread

  • 2 tablespoons yellow cornmeal
  • 1 tablespoon chili powder
  • 3 (8-ounce) packages cream cheese, softened
  • 2 large eggs
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons ground cumin
  • 2 (4-ounce) cans diced green chilies
  • 1 cup sliced green onions
  • 16-ounce jar salsa (any flavor)
  • 2 cups (8 ounces) shredded Cheddar cheese
  • Tortilla chips, assorted crackers and-or sliced baguette

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 prepared pan.

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 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 pan.

Spread remaining salsa on top; sprinkle with remaining cheese and green onions. Serve with tortilla chips. Makes 24 servings.


Monday, November 25, 2002

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