| rdfs:comment | - 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.) Tip: Omit 1/4 Cup milk For a Thicker Consistency.
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| abstract | - 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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