1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package shredded sharp Cheddar cheese
1 cup boiling water
4 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 cups shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
Place weak saucepan in large nonstick skillet. Add water; heat over medium-high heat until steaming; pour over nonstick skillet (about 2 minutes). Stir in cream cheese and cheese. Continue to heat. Spread mixture over hot baking sheets.
Beat cream cheese with fingers until smooth; spread over baking sheets. On one sheet, spread 1/2 cup cream cheese mixture; on the other, spread egg mixture. Place Swiss cheese in skillet; slightly brown on both sides.
Bake in preheated oven for 1 hour, stirring occasionally.
Remove foil; slice inside to facilitate spreading. Remove cheese from pan; place inside browned foil. Sprinkle with remaining pepper and oregano. Pour filling into greased 9-inch dish.
Bake in preheated oven for an additional 10 minutes; do not brown. Cool completely. Sprinkle with remaining pepper; cover. Cool completely. Refrigerate overnight.