1 package (8 ounces) cream cheese, softened
1 package (3 ounces) cream cheese, softened
1/3 cup thick and chunky salsa
1/2 cup (2 ounces) shredded cheddar cheese
2 tablespoons chopped ripe pitted olives
1 tablespoon chopped green onion
1 garlic clove, pressed
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
Preheat oven to 350°F.
Whisk cream cheese in bowl until smooth.
Whisk in salsa and egg until well blended.
Stir in cheese.
Chop olives and green onion.
Press garlic with a garlic press. Stir into cream cheese mixture.
Generously spray mini muffin pan with vegetable spray and fill.
Bake 15-18 minutes or until center is set.
Let cool in pan 5 minutes.
Remove and cool on wire rack.
Spread tops with a small amount of sour cream.
Chop fresh cilantro and sprinkle over sour cream.