| 1 1/2 | cups sour cream |
| 1/2 | cup mayonnaise or salad dressing |
| 1 | teaspoon ground cumin |
| 1/2 | teaspoon chili powder |
| 1/4 | teaspoon garlic salt |
| 1/4 | teaspoon onion powder |
| 1/4 | teaspoon paprika |
| 1 | cup shredded Cheddar cheese (4 ounces) |
| 1 | can (4.5 ounces) Old El Paso® chopped green chiles, drained |
| Tortilla chips, if desired |
| 1. | In medium bowl, mix all ingredients except cheese, chilies and tortilla chips. Stir in cheese and chilies. |
| 2. | Cover and refrigerate 2 to 4 hours to blend flavors. Serve with tortilla chips. |
|
| Use already shredded cheese to speed preparation. |
|
| To reduce the fat to just 5 grams and the calories to 70 per serving, use reduced-fat sour cream and mayonnaise and reduce the amount of cheese to 3/4 cup or use 1 cup reduced-fat Cheddar cheese. |
Nutrition Information:
110 ( 100); 11g ( 4g, ncg); 25mg; 200mg; 1g ( 0g, ncg); 2g 4%; 0%; 4%; 0% 0 ; 0 ; 1 nc