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Candy Corn Cheese Spread

 Candy Corn Cheese Spread
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
16 ServingsPrep: 15 min. Bake: 40 min. + standing


  • 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


  • 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;

2 of 2

Candy Corn Cheese Spread (continued)

Directions (continued)

  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.