Candy Corn Cheese Spread

11 ingredients
4 steps

Ingredients

  • 3/4 cup finely crushed yellow tortilla chips
  • 2 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 4 tablespoons sour cream, divided
  • 1 large egg, lightly beaten
  • 1 garlic clove, minced
  • 3/4 teaspoon chili powder, divided
  • 1/4 teaspoon ground cumin
  • 1 can (4 ounces) chopped green chilies
  • 1 cup shredded Mexican cheese blend
  • Assorted crackers

Directions

  1. 1
    Press parchment paper onto the bottom of a 1-qt. round baking dish. In a bowl, combine crushed chips and butter; press into prepared dish. Bake, uncovered, at 325° for 10 minutes.
  2. 2
    Meanwhile, in a small bowl, combine the cream cheese, 2 tablespoons sour cream, egg, garlic, 1/4 teaspoon chili powder and cumin. Stir in chilies and cheese blend. Spoon evenly over warm crust.
  3. 3
    Bake at 325° for 40-45 minutes or until the top is lightly browned and a thermometer inserted in the center reads 160°. Let stand for 10 minutes; run a knife around edge and invert onto a serving platter. Carefully remove parchment paper.
  4. 4
    Place remaining sour cream in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a large candy corn shape; sprinkle with remaining chili powder. Serve with crackers.

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