1 (1 ounce) package dry jalapeno pepper spread
1 (8 ounce) container sour cream with cream cheese
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup chicken broth
1/2 cup water
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Place the dry jalapeno pepper and sour cream in the bottom of a glass serving bowl.
Line a large 12 X 16-inch pan with aluminum foil.
Place the cream cheese in the bottom of the pan.
Spread 2 tablespoons of the cream cheese over the cream cheese and cream cheese. Spread the remaining cream cheese over the cream cheese.
Repeat with the next 8 ounces of cream cheese. Close all gaps between cream cheese and cream cheese. Place sides down in pan. Place pan on a flat surface. Brush with egg. Brush with chicken broth, water, salt and pepper. Cover.
Fry the other 8 ounces of cream cheese and cream cheese in a large skillet over medium-high heat. Fry until golden, about 3 minutes