appetizers

Hot Pepper Vegetable Dip

Hot pepper cheese and a few drops of hot sauce add zest to this colorful dip.

Prep: 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.)

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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:
Calories 45, Fat 4 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrates 1 g, Dietary Fiber 0 g, Protein 1 g

This recipe created by Land O’Lakes.