Prep 5 mins
Cook 0 mins
You know that great dip you get at the mexican restaurant while you're waiting for your dinner. THIS IS IT!!
- 2 cups Miracle Whip light
- 1⁄2 cup 2% low-fat milk
- 1⁄2 teaspoon crushed red pepper flakes
- 1 1⁄2 teaspoons cumin (ground)
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1 1⁄2 teaspoons oregano
- Mix all ingredients well and refridgerate.
- Serve with baked tortilla chips.
I don't normally have Miracle Whip on hand but was given some that I needed to use up. The proportions in this recipe let a fair amount of the 'eggy' flavor of the Miracle Whip show through that kind of negated any 'Mexican' intent. I doubled most of the spices: cumin, garlic, salt, and red pepper flakes (but not the oregano) and would give it four stars that way. It did have a good tang at that point especially with corn tortilla chips. It would also be good as a sub sandwich spread or chip dip that way, I think. Thanks for posting. :o)
This was very good, although my DH and I both agreed it was not quite like the restraunt stuff we love. Next time I think I will try a little less oregano, and a little more red pepper flakes. Thanks!