Candy Corn Cheese Spread

Name: Candy Corn Cheese Spread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 cups.
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

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

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

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 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.
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.

Nutrition Facts

2 tablespoons (calculated without crackers): 117 calories, 10g fat (6g saturated fat), 41mg cholesterol, 148mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 3g protein.

Originally published as Baked Cheesy Spread in Halloween Party Favorites 2008

Reviews

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Average Rating:

collectorkerri

Nov 7, 2012

I didn't find this to be to my taste. The concept is cute, but it was only OK and I have other dip recipes that are better.
rachaelb

Oct 27, 2012

This recipe was a hit at my Halloween party! Add salsa to the recipe for an extra flavor kick!
Ldilley

Oct 18, 2012

I don't rate until I try it to give it a fair rating.
sschedlbauer51

Oct 15, 2012

Thank you Sullivcm! I think that the nice part about this recipe IS that you can make it any time AND change the decoration on top to fit the occasion.
Sullivcm

Oct 15, 2012

I believe the "review" is to rate the actual recipe, not the name of it. It's hard ot believe that no one actually rated the recipe, but had the time to bash the name of it. Forget the name, and forget about drawing a graphic on the top - the dip is very good & very different.
susanmcreynolds

Oct 15, 2012

The name made me think it was something I could prepare for my Kindergarten class. Not. Yuck!
Peggy Springs

Oct 14, 2012

This recipe sounds really good to me. I will definitely try it. The candy corn is just a way to use it for halloween. I think it is a cute idea. Would call it Mexican candy corn cheese spread:)
whalewatcher17

Oct 14, 2012

I havent made this, the ingedients sound like a bizzare combo.....also agree about the name. What about "tortilla tex-mex dip"?
chezshea

Oct 14, 2012

I agree with Torytales. But, this recipe is not appealing to those who would make it. It needs a new name. That's all.Perhaps -"Mexicana cheese-Tortilla Chip Crusted appetizer: Halloween-style!"I know this would taste great, but is making the wrong presentation for theproper audience.
torytales

Oct 12, 2012

Why are people rating this before making the recipe?!?