Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Baked Tortilla Chips:
4                       flour tortillas (6 to 8 inches in diameter)
                        Cooking spray
                        Chili powder, if desired

Dip:
8         ounces        cream cheese, softened
1/4       cup           milk
2         tablespoons   lime juice
1 1/2     teaspoons     chili powder
1 1/2     teaspoons     ground cumin
1/4       teaspoon      salt
1         Dash          pepper
1/2       cup           frozen whole kernel corn, thawed
1/2       cup           chopped walnuts, toasted
2         tablespoons   chopped onion

Preparation:

Chips: 1. Heat oven to 375 degrees. Spray cookie sheets with cooking spray. Cut tortillas into 12 wedges. Place tortillas in single layer on cookie sheets. Spray with cooking spray; sprinkle with chili powder. Bake uncovered 6 to 8 minutes or until light brown and crisp. Dip: 1. Beat cream cheese, milk, lime juice, chili powder, cumin, salt and pepper in medium bowl with electric mixer on medium speed until smooth. 2. Stir in corn, walnuts and onion. Serve with tortilla chips.