Candy Corn Cheese Spread Recipe

Candy Corn Cheese Spread Recipe photo by Taste of Home

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This yummy cheese spread is perfect for Halloween gatherings. It can be served warm, at room temperature or even chilled. The recipe has lots of Tex-Mex flavor, which is sure to please your guests. —Taste of Home Test Kitchen

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Candy Corn Cheese Spread Recipe

Prep: 15 min. Bake: 40 min. + standing

Yield: 16 Servings

15 40 55

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 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 (4 ounces) shredded Mexican cheese blend
Assorted crackers

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; cut a small hole in a corner of bag. Pipe a large candy corn shape; sprinkle with remaining chili powder. Serve with crackers. Yield: 2 cups.

Nutritional Facts 2 tablespoons (calculated without crackers) equals 117 calories, 10 g fat (6 g saturated fat), 41 mg cholesterol, 148 mg sodium, 3 g carbohydrate, trace fiber, 3 g protein.

Originally published as Candy Corn Cheese Spread in Halloween Party Favorites , p15