Kathryn Brayer
16 oz container sour cream (light, no fat are fine)
1 tsp cumin (or more)
1 tsp garlic powder (or more)
Salt to taste
Chopped green chili to taste* (start with ~1/2 cup)
*Too much chili makes it too watery, so if your chilis are not hot enough you can supplement with red or green chili powder.

Mix together and return to fridge to allow flavors to mix for an hour or so.