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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
  • Total Time
    Prep: 15 min. Bake: 40 min. + standing
  • Makes
    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 chiles
  • 1 cup shredded Mexican cheese blend
  • Assorted crackers

Directions

  • Press parchment 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 chiles 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.
  • 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.

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