Mexican Dip - cooking recipe

Ingredients

8 oz. cream cheese, softened
2 c. shredded sharp Cheddar cheese
1 Tbsp. lemon juice
1 Tbsp. chicken bouillon granules
dash of hot sauce
1 (4 oz.) can chopped green chilies
1 medium tomato, chopped
1 Tbsp. finely chopped onion

Preparation

Combine the first 5 ingredients in mixing bowl.
Beat at medium speed until smooth. Drain chilies. Gently stir in chilies, tomatoes and onion.
Put in serving bowl and chill. Serve with taco chips or Triscuits.
Makes 2 cups.