- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1 can (4 ounces) chopped green chilies, drained
- In a small bowl, beat cream cheese until smooth. Beat in the sour cream, salsa and seasonings. Spread into a 9-in. pie plate.
- Sprinkle with chilies. Cover and refrigerate for at least 1 hour before serving.
- Serve with tortilla chips.
Mexican
Appetizer
Taco Dip
Cream Cheese Dip