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.)
STEP 1
Combine sour cream, milk and cream cheese in bowl. Beat at medium speed, scraping bowl often, until smooth.
STEP 2
Stir in all remaining ingredients except vegetables. Cover; refrigerate at least 2 hours.
STEP 3
Serve with vegetables.
Omit 1/4 cup milk for a thicker consistency.
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