Hot Pepper Vegetable Dip

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Hot Pepper Vegetable Dip

 

1 cup sour cream

1/4 cup milk

1 8 ounce package cream cheese, softened

4 ounces pepper 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 mixer bowl. Beat at medium

speed, scraping bowl often, until smooth (2 to 3 minutes).

Stir in all remaining ingredients except vegetables by hand. Cover; refrigerate

at least 2 hours. Serve with vegetables. Yields 2 1/2 cups.

Tip: Omit 1/4 cup milk for a thicker spreading consistency.