Shelly's Recipe

BAKED MEXICAN CHEESE SPREAD

Category: Dips - Hot

Crust
1 cup crushed corn chips
2 tablespoons butter, melted

Filling
1 1/2 packages (12 ounces) cream cheese, softened
2 eggs
1 1/4 cups shredded Cheddar cheese
2 tablespoons chopped green chilies, well drained
1 teaspoon garlic powder
1/2 teaspoon chili powder

Topping
1/3 cup spicy cheddar cheese dip
1/2 cup sour cream

Preheat oven to 325. Lightly spray 6-inch springform pan with vegetable pan spray.

For crust, combine corn chips and butter in small bowl; press into bottom of prepared pan. Bake 10 minutes. Cool and set aside.

To prepare filling, beat cream cheese in medium bowl with electric mixer until smooth and creamy. Add eggs, one at a time; beat well. Stir in cheese, chilies, garlic powder and chili powder; blend well. Pour over prepared crust. Place pan on sheet pan; bake 40-45 minutes or until almost set in center.

Meanwhile, mix together topping ingredients in small bowl. Remove pan from oven and gently spread topping over baked cheese spread. Bake an additional 10 minutes. Remove pan from oven; cool 1 hour. Cover and refrigerate at least 2 hours or until ready to serve. Place cheese spread on serving plate; surround with pita chips. Makes: Serves 10 - 12