Heat the oven to 400 degrees. Coat a small (3 to 5 cup) shallow baking dish with nonstick cooking spray. Stir the sour cream, cream cheese, mayonnaise, lime and cumin in a medium bowl until blended. Stir in the green chiles, cilantro and 1 cup of the shredded cheese. Spoon into the baking dish and sprinkle with the remaining 1/2 cup shredded cheese. Bake for 20 to 30 minutes or until lightly browned and bubbly. Serve with your favorite dippers. Tip: *Hatch green chiles come in red and green varieties that run from mild to hot. They are available fresh (late summer to early fall) or frozen, dried or canned. If unavailable, substitute any fresh green chile (such as Anaheim or poblano) or canned fire-roasted green chiles.