Hot Pepper Vegetable Dip

15 min - Chill:

2 hrs

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 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 bowl. Beat at 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:

45, Fat

4 g, Cholesterol

10 mg, Sodium

45 mg, Carbohydrates

1 g, Dietary Fiber

0 g, Protein

This recipe created by Land O'Lakes.