Heat Cream Sauce Base to 165°F for 15 seconds using one of the methods provided on the back of package. Cool the product to less than 41°F.
Place 4 ounces Cream Sauce Base, cilantro, green chiles, lime juice, ranch dressing mix and garlic in a food processor.
Blend the sauce until smooth. Add remaining Cream Sauce Base, continue to blend until combined.
Add hot sauce to taste. Refrigerate to blend flavors.