Hot pepper cheese and a few drops of hot sauce add zest to this colorful dip.
| 1 |
|
cup sour cream |
| 1/4 |
|
cup milk |
| 1 |
|
(8-ounce) package cream cheese, softened |
| 4 |
|
ounces (1 cup) LAND O LAKES® 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.) |
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.
Recipe Tip
Omit 1/4 cup milk for a thicker consistency.
