INGREDIENTS (makes 18 oz of dip)

11 oz cheese soup (one can of condensed canned cheese soup).
4 oz chopped green chilies (I use Old El Paso canned chilies)
1 medium yellow onion, chopped
1 Tbsp crushed red pepper
2 Tbsp chili powder
1 Tbsp cumin
1 garlic clove, crushed.
1/4 tsp hot sauce (Tabasco sauce or hot pepper sauce)
8 oz sour cream

PROCEDURE

(1) Mix together all ingredients except the sour cream; heat to boiling at low heat.
(2) When blended, correct seasoning (usually needs more cumin and garlic.)
(3) Add sour cream and heat until it bubbles slightly.

Serve with Tostitos or any natural Mexican-style corn chip.

RATING

Difficulty: very easy. Time: 10 minutes. Precision: Measure the spices, just so you'll know how much you have put in.