2 packages (8 ounces each) cream cheese, softened
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (16 ounces) sour cream, divided
3 eggs, slightly beaten
1 cup salsa
1 can (4 ounces) chopped green chilies, drained
Guacamole (optional)
1 tomato, diced (optional)
Chips and/or crackers

In a small mixing bowl, beat cream cheese and Monterey Jack until light and fluffy. Beat in 1 cup of sour cream just until combined. Add eggs, and beat on low speed just until combined. Stir in salsa and chilies. Pour into a greased 9-inch springform pan. Place on a baking sheet.

Bake at 350 degrees for 40 to 45 minutes, or until center is almost set.

Remove from oven, and immediately spread with remaining 1 cup sour cream.

Cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool 1 hour longer. Refrigerate at least 5 hours or overnight.

To serve, remove sides of pan. Garnish with guacamole and diced tomato, if desired. Serve with tortilla chips or crackers.