The cheese in this dip brings pizzazz to this great party dip.
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1 cup sour cream
1 (8-ounce) package cream cheese, softened
1/4 cup pitted ripe olives
8 ounces (2 cups) Land O Lakes® Hot Pepper Monterey Jack Cheese, shredded
1 (2-ounce) jar diced pimiento, drained
1 tablespoon sliced green onion
Combine sour cream and cream cheese in bowl. Beat at medium speed, scraping bowl often, until smooth.
Stir in all remaining ingredients. Cover; refrigerate at least 2 hours.
Serve with tortilla chips.