Melt the butter in a small pan over medium heat. When melted, add the garlic and stir, until fragrant and golden, about 1-2 minutes.

Reduce the heat to low and stir in the red chili flakes, oregano, and chili powder. The butter should be a bright vibrant red. Remove the pan from the heat and let cool.

In a large bowl, whisk together the sour cream, milk, and cilantro.

By now the butter should be cool, stir it into the cream mix. Taste, add salt and freshly ground black pepper, and adjust the seasoning if needed. If the sauce looks too thick, loosen it with milk, teaspoon by teaspoon. You want something that is pourable and not thick like a regular dip.

Add the chips to the bowl and gently toss until all the chips are evenly coated. Enjoy immediately!