Shelly's Recipe

HOT PEPPER CHEESE DIP

Category: Dips - Cold

1 (8 oz) pkg cream cheese, softened
1 cup sour cream
2 cup (8 oz) shredded Monterey Jack with Jalapeno cheese
1/4 cup chopped ripe olives
1 (2 oz) jar diced pimiento, drained
1 tbsp thinly sliced green onion

In a small mixer bowl, combine cream cheese and sour cream. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in (by hand) shredded cheese, chopped olives, diced pimiento and sliced green onion. Cover and refrigerate for a minimum of 2 hours to allow flavors to develop. Serve with tortilla chips. Yields a scant 4 cups of dip.