Before you wrinkle your nose, I want you to know I'm not a big fan of candy corn either, but, this Taste of Home seasonal recipe's flavor will surprise you!  It has a Tex-Mex flavor with NO candy corn in it!  It's just gives you a plate presentation idea to make your snack festive!

WHAT YOU NEED:

  • 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

MAKE IT:

  1. Press parchment paper onto the bottom of a 1-qt. round baking dish. In a bowl, combine crushed chips and butter; press into your prepared dish. Bake, uncovered, at 325° for 10 minutes.
  2.  While that's baking, combine the cream cheese, 2 tablespoons sour cream, egg, garlic, 1/4 teaspoon chili powder and cumin in a small bowl. Stir in chilies and cheese blend. Spoon evenly over warm crust.
  3.  Return pan to oven and 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.

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