2 (8 oz.) pkg. cream cheese, softened
2 c. shredded cheddar cheese
2 c. dairy sour cream
1 (1.25 oz.) pkg. taco seasoning mix
3 eggs
1 (4 oz.) can mild chopped green chilies drained
2/3 c. mild or hot salsa
Chopped avocado
Fresh or dried hot red peppers
Fresh parsley or cilantro
Corn or tortilla chips

In a mixer bowl, beat together the softened cream cheese and shredded cheddar cheese until light and fluffy. Beat in 1 cup of the sour cream and all of the taco seasoning mix. Beat in eggs, one at a time. Fold in chilies. Turn into a 9 inch springform pan. Place on a baking sheet and bake in a 350 degree oven for 35 to 40 minutes or until the center is almost set. Cool in the pan on wire rack for 10 minutes. Combine the remaining sour cream and salsa. Spoon over the top of the appetizer. Return to oven and bake for 5 minutes more. Cool on a wire rack. Refrigerate the appetizer for 3 to 24 hours in the pan. To serve, run a knife around the edge of the pan. Remove sides of pan. Place the round on a large serving platter. Garnish the top with avocado, red pepper and parsley. Serve with tortilla chips.