1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 (8 ounce) can diced green chile peppers, drained
1 egg
1 (3 ounce) envelope instant corn muffin mix
1 1/2 teaspoons lemon zest
1 cup sliced almonds
1 (8 ounce) can sliced black olives
1 (8 ounce) container sour cream
1 tablespoon white sugar
1 onion, finely sliced
2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cream cheese and softened cream cheese. Stirring constantly, mix in green chile peppers, egg and corn muffin mix.
Dissolve lemon zest in water in medium saucepan. Remove from heat, and stir in green chile peppers, egg and margarine mixture. Stirring constantly, stir mixture into creamed mixture.
Drop 1/4 cup cream cheese mixture into egg mixture. Stir in sour cream, sugar and lemon zest. Beat with whisk until smooth.
Spread 1/2 teaspoon of cream cheese mixture over bottom of 9x13 inch baking pan. Pour 1/2 of sour cream mixture over cream cheese mixture. Layer with 1/2 cup black olives and 1/2 cup sour cream mixture.
Bake 25 minutes in preheated oven.
Remove from oven and allow to cool slightly. Preheat oven to 350 degrees F (175 degrees C).
Layer cream cheese mixture over cream cheese layer. Spread remaining half of cream cheese mixture over cream cheese layer. Spread remaining 1/4 cup cream cheese mixture over cream cheese layer. Cover with remaining 1 cup black olives and 1/2 cup sour cream mixture. Drizzle remaining lemon zest over cream cheese layer.
Bake 50 to 60 minutes in preheated oven, until center is set.