1 (4 oz.) can diced green chilies
1 c. sour cream
1/2 c. chopped onion
1 lg. (8 oz.) pkg. cream cheese, softened
Half & half (light cream) or milk
Nacho chips

Add chilies, sour cream and onion to cream cheese and beat with mixer until well blended. Add enough half & half to get right consistency. Use for dipping. Cover and refrigerate for several hours to blend. Serve with warmed nacho chips. Makes 3 cups.