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Cajun Crabmeat Mold

16 oz. cream cheese, softened
2 T. dairy sour cream
½ t. salt
½ t. paprika
½ t. ground red pepper
¼ t. garlic powder
¼ t. ground thyme
1 cup cooked crabmeat
¼ cup finely chopped green pepper
Rye crackers

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Beat all ingredients except crabmeat, green pepper and crackers in a 2½-quart bowl on medium speed until well blended, about 1 minute. Stir in crabmeat and green pepper. Line a deep 1½ pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours. Unmold on serving plate; remove plastic wrap. Garnish with chili peppers if desired. Serve with crackers.