Creamy Mexican Chicken Dip - cooking recipe

Ingredients

1/2 cup sour cream
2 tablespoons milk
8 ounces cream cheese, softened
1 1/2 cups finely chopped cooked chicken
1 teaspoon cumin
1/4 teaspoon salt
4 ounces chopped green chilies, drained, reserving 2 tablespoons
3 drops hot pepper sauce
1/2 cup chopped tomato
tortilla chips

Preparation

Heat oven to 350.
In medium bowl, combine sour cream, milk and cream cheese; beat until smooth. Stir in chicken, cumin, salt, green chilies and hot pepper sauce.
Spread mixture in 9-inch pie pan. Bake at 350 for 13 to 15 minutes or until thoroughly heated.
Arrange chopped tomato around outer edge of dish; place reserved chilies in center.
Serve with tortilla chips.