This recipe I got from a great friend who I miss dearly, Rhonda! Or, as I liked to call her, Wonda Weibowitz! She was a work friend of mine who was great at cooking and would share recipes from time to time, and this is one of them.
I'm from the east coast (Virginia Beach, specifically), so I know we don't have the "authentic" Mexican foods that you Texans talk about. I don't know if "real" Mexican restaurants serve this, but some of my favorite ones that we would go to back home would offer you chips and a choice of two different dips, which I always chose the white dip. It is tangy, spicy, and incredibly good, and no matter who I would go out to eat with, we would always end up going through bowls of it almost instantly. I was immensely excited when Rhonda brought this dip into work one day, and nagged her beyond belief for the recipe, reminding her every 5 minutes to remember to bring in the recipe the next day. This stuff is great. Just be sure to allow the dip to rest for a few hours after making it - when its first made it doesn't taste like anything special, just doctored up Miracle Whip. Time is the secret ingredient here...allow the flavors to meld and marry, and ooooWEEE you'll be one happy dipper!
Mexican White Salsa
1 cup Miracle Whip
1/2 cup milk
1/4 teaspoon garlic powder
1 1/2 teaspoons cumin
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons oregano
2 tablespoons sour cream
Mix together and refrigerate 3 hours. Serve with tortilla chips.