Posted by: Karen on Thu, Jul 6, 00 at 22:03

This was originally a salad dressing at a favorite mexican restaurant. We tried for years and year to duplicate it or get the recipe - but they wouldn't give it. It actually became more popular as a dip for the chips - right along side the tomato salsa. Anyway - was just published a few weeks ago...I tried it and it is the one! Enjoy.
Dip From El Toro's Mexican Restaurant in Virginia Beach

1 Cup Miracle Whip (do not use Mayo)
1/2 Cup Milk
1/2 Tablespoon chopped garlic
1 1/2 teaspoon cumin
1 1/2 teaspoon crushed red pepper
1 1/2 teaspoon oregano (the kind that looks like grass...NOT ground or Mexican)
2 Tablespoons Sour Cream.

Mix together with wire whisk and store in AIR TIGHT container in FRIG for at least 3 hours....better over night.

Use as salad dressing or dip for corn chips.

NOTE: It can be made with Miracle Whip light, 1% milk and light sour cream - the taste is great but the consistency is much thinner.