Always a favorite at any party - simply serve it with tortilla chips.
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1 cup sour cream
1 (8-ounce) package cream cheese, softened
12 (3/4-ounce) slices Land O Lakes® Deli American chopped
1/4 cup chopped pitted ripe olives
1 (2-ounce) jar diced pimientos, drained
2 tablespoons seeded, finely chopped jalapeño pepper
1 tablespoon sliced green onions
Combine sour cream and cream cheese in bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in all remaining ingredients except tortilla chips.
Cover; refrigerate at least 2 hours. Serve with tortilla chips
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A variant for this recipe can be Greek yogurt.
When I made this dip, I could not find the cheese in the recipe. I used there suggestion and used a jalapeno and cheese. It had no flavor. . So I had to add some salt, cumin and I also added some dry ranch to gve some type of flavor. I also may put a little jalapeno jelly on top when I serve. It is missing a few ingredients. . . Now that I added the extra stuff, it does not taste too bad. . .