MEXICAN FIESTA DIP

DIP: Combine 1 cup of sour cream and 1 cup of real mayonnaise or 2 cups of sour cream with this mix. Refrigerate several hours (1-2 days for best results). Serve with fresh veggies, chips, pretzels, etc. Great on baked potatoes, or as a sandwich spread. OPTIONS: Use blended cottage cheese, hummus, yogurt, or tofu instead of sour cream or mayo. You can also use lite or fat-free sour cream or may.  CHEESEBALL OR SPREAD: Beat with mixer 16 oz of room temperature cream cheese with this mix. Refrigerate several hours. SALAD DRESSING: Add some milk to dip directions above to get the desired consistency. INGREDIENTS: Parsley, Minced Onion, Ancho chili Powder, Chives, Cumin, Garlic Powder, Salt