Candy Corn Cheese Spread

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 Eggland's Best 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

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.

Directions

1. 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.
2. 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.
3. 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.
4. 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.

Originally published as Candy Corn Cheese Spread in Halloween Party Favorites 2008, p15