Hot pepper cheese and a few drops of hot sauce add zest to this colorful dip.
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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 finely chopped
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 bowl. Beat at medium speed, scraping bowl often, until smooth.
Stir in all remaining ingredients except vegetables. Cover; refrigerate at least 2 hours.
Serve with vegetables.
Omit 1/4 cup milk for a thicker consistency.