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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Good and hot!! Ingredients:
1 cup sour cream |
1/4 cup milk |
1 (8-ounce) package cream cheese, softened |
4 ounces (1 cup) hot pepper monterey jack cheese, shredded |
1/4 cup chopped ripe olives |
1 tablespoon miced jalapeno |
1 (2-ounce) jar diced pimientos, drained |
1 tablespoon sliced green onion |
1/8 to 1/4 teaspoon hot pepper sauce |
Directions:
1. Fresh vegetables (red bell pepper strips, green bell pepper
2. strips, pea pods, carrot sticks, etc.) For dipping.
3. Combine sour cream, milk and cream cheese in small bowl. Beat
4. at medium speed, scraping bowl often, until smooth.
5. Stir in all remaining ingredients peppers, except vegetables by hand.
6. Cover; refrigerate at least 2 hours. Serve with vegetables.
7. Tip: Omit 1/4 cup milk for a thicker consistency.
8. Makes 2 1/2 cups
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