Directions

• 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.
• 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.
• Bake at 325° for 40-45 minutes or until the top is lightly
• browned and a thermometer inserted near the center reads 160°.
• Let stand for 10 minutes; run a knife around edge and invert onto a
• serving platter. Carefully remove parchment paper.
• Place remaining sour cream in a heavy-duty resealable plastic bag;