2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 cup shredded Cheddar cheese
1/2 cup chopped green onion
1/3 cup chopped red bell pepper
1 tablespoon chopped green bell pepper
1 tablespoon diced dried jalapeno peppers
1 cup salsa
1 (8 ounce) package cream cheese, softened
1 1/2 cups shredded Cheddar cheese
1/4 cup chopped green onions
1 teaspoon garlic powder
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) packages cream cheese pieces.
Place the cream cheese pieces in a large bowl. Mix together the sour cream, Cheddar cheese, green onion, red bell pepper, green bell pepper, dried jalapenos, salsa, cream cheese, Cheddar cheese and green onions.
In a large bowl, beat together cream cheese mixture and 1 1/3 cup chopped green onion.
Arrange the cream cheese pieces in a single layer on a cookie sheet.
Bake in preheated oven until cream cheese mixture is bubbly and centers are slightly warm, about 30 minutes.
To make Cream Cheese Filling: In a medium mixing bowl, beat 1/3 cup chopped green onion, 1/3 cup chopped red bell pepper and 1/3 cup chopped green bell pepper. Mix together.
In a large mixing bowl, beat cream cheese, 1/2 cup chopped green onion, 1/2 cup chopped red bell pepper and 1/4 cup chopped green bell pepper. Mix together.
Spread cream cheese mixture over cream cheese filles. Place skirt of a bread-shaped pan over the filling, and pour cream cheese filling into the center of the skirt. Cover edges of skirt with a damp cloth, and refrigerate for at least 4 hours.
Remove cream cheese filling from refrigerator. After cream cheese filling has chilled, spread cream cheese mixture over cream cheese filling, and refrigerate for at least 2 hours.
Finally, frost cream cheese filling with Cheddar cheese icing. Cover edges of cream cheese filling with a damp cloth, and refrigerate for at least 2 hours.
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