Hot Pepper Vegetable Dip

hot pepper Vegetable Dip
hot pepper Cheese And a Few Drops of Hot Sauce Add Zest to ThisColorful Dip.
* 1 Cup Land o Lakes? 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, Shredded
* 1/4 Cup Chopped ripe olives
* 1 (2-Ounce) Jar Diced Pimientos, Drained
* 1 Tablespoon Sliced green onion
* 1/8 to 1/4 Teaspoonhot pepper sauce
Fresh Vegetables (red bell pepper Strips, Green Bell PepperStrips, Pea Pods, carrot Sticks, Etc.)
Combine sour cream, milk And cream cheese in Small Bowl. BeatAt Medium Speed, Scraping Bowl Often, Until Smooth.Stir in All Remaining Ingredients Except Vegetables by hand.Cover; Refrigerate at Least 2 Hours. Serve With Vegetables.
Tip: Omit 1/4 Cup milk For a Thicker Consistency.
Makes 2 1/2 Cups
Nutritional Info Per 1 Tablespoon Dip:
Calories 45, Fat 4 g, Cholesterol 10 Mg, Sodium 45 Mg,Carbohydrates 1 g, Dietary Fiber 0 g, Protein 1 g
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* Catsrecipes Y-Group
Category:Black olive Recipes
Category:Cathy's Recipes
Category:Cheese Recipes
Category:Chile pepper Recipes
Category:Cream cheese Recipes
Category:Green grape Recipes
Category:Jack cheese Recipes
Category:Shallot Recipes