I totally made up the name of this recipe since I have no idea what else to call it! In the Tidewater area of Virginia, every Mexican restaurant serves their version of this dip along with salsa and a big bowl of chips as an appetizer. When I moved to Seattle I discovered that restaurants there do not serve it and no one had any idea what I was talking about when I mentioned it.
I have been stewing about this for a while and the other day I looked for a recipe on the internet. There were several but I found a YouTube video with a woman who had the recipe given to her by the owner of Plaza Azteca in Virginia Beach so I KNOW it's the recipe for the dip I love. I made it and took it to the office. A couple of people turned up their nose when they asked for the ingredients and I mentioned Miracle Whip. I know - you either love it or hate it. After everyone else was trying it, making yummy noises and asking for the recipe, the nay sayers tried it. I have converts!!
Mexican White Dip
1 cup Miracle Whip (I bought the "light" version)
1/2 cup milk (any fat percentage will work)
1-1/2 teaspoons cumin
1-1/2 teaspoons garlic powder
2 teaspoons crushed red pepper flakes (this is pretty spicy so cut back a half to full teaspoon if you are "delicate"!)
1 teaspoon Mexican oregano (I just used what I had in the cabinet and it worked fine)
Dash of salt (I put Johnny's Seasoning Salt on EVERYTHING!!)
Put everything in a small mixing bowl in the order given. Use a whisk to mix thoroughly. You want to get all of the lumps out and incorporate the milk completely. Cover and refrigerate for at least an hour - two would be better. Serve with corn chips. I picked up the cheapest corn tortilla chips I could find. I think they taste most like the ones served in restaurants.
(By the way, I realize this post follows the one about losing weight. I am continuing to lose - whoo hoo!! - and ate this dip in moderation...though I seriously considered giving up dinner and eating this instead!)