This appetizer is adapted from a recipe of Millie Schembeckler (wife of the legendary Bo who was one of the best University of Michigan football coaches ever). It is a typical Tex-Mex spread with all of the goodies. Perfect for any gathering.
Millie's Baked Spicy Party Spread
- 2 (8 oz.) pkg. cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
- 2 cups sour cream
- 1 (1.25 oz.) pkg. taco seasoning mix
- 3 eggs
- 1 (4 oz.) can chopped green chilies, drained
- 2/3 cup salsa of your choice
Combine the cream cheese and cheddar. Beat in 1 cup of sour cream and taco seasoning mix. Beat in the eggs, one at a time, and fold in the green chilies.
Pour into a 9-inch springform pan and place on a baking sheet. Bake in a 350°F oven for 35 to 40 minutes or until the center is just about set. Cool for about 10 minutes.
Combine the remaining sour cream and salsa and spoon over the top of the appetizer. Return to the oven and bake for an additional 5 minutes. Cool and refrigerate for up to 24 hours in the pan.
To serve, run a knife around the edge of the pan. Remove sides and serve on a large serving platter. Serve with tortilla chips or perhaps some vegetables.