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Hot Pepper Dip
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 (2-ounce) jar diced pimientos, drained
1 tablespoon sliced green onion
1/8 to 1/4 teaspoon hot pepper sauce
Fresh vegetables (red bell pepper strips, green bell pepper
strips, pea pods, carrot sticks, etc.) For dipping.
Combine sour cream, milk and cream cheese in small bowl. Beat
at medium speed, scraping bowl often, until smooth.
Stir in all remaining ingredients except vegetables by hand.
Cover; refrigerate at least 2 hours. Serve with vegetables.
Tip: Omit 1/4 cup milk for a thicker consistency.
Makes 2 1/2 cups
   
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