Candy Corn Cheese Spread

Candy Corn Cheese Spread
3/4 cup finely crushed yellow tortilla chips
2 tbs. butter, melted
1 pkg. (8 oz.) cream cheese, softened
4 tbs. sour cream, divided
1 egg, lightly beaten
1 garlic clove, minced
3/4 tsp. chili powder, divided
1/4 tsp. ground cumin
1 can (4 oz.) chopped green chilies
1 cup (4 oz.) shredded Mexican cheese blend
Assorted crackers
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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 tbs. sour cream, egg, garlic, 1/4 tsp. chili powder and cumin. Stir in the chillies 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 the 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.