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Hot Pepper Vegetable Dip
 
   
Hot pepper cheese and a few drops of hot sauce add zest to this
 
colorful dip.
 
   
1 cup LAND O LAKES� Sour Cream
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[[hot pepper]] Vegetable Dip
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.
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[[hot pepper]] [[Cheese]] And a Few Drops of Hot Sauce Add Zest to ThisColorful Dip.
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*1 Cup Land o Lakes? [[sour cream]]
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*1/4 Cup [[milk]]
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*1 (8-Ounce) Package [[cream cheese]], Softened
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*4 Ounces (1 Cup) Land o Lakes? [[hot pepper]] Monterey [[jack cheese]], Shredded
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*1/4 Cup Chopped [[ripe olives]]
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*1 (2-Ounce) Jar Diced Pimientos, Drained
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*1 Tablespoon Sliced [[green onion]]
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*1/8 to 1/4 Teaspoon [[hot pepper]] Sauce
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Fresh Vegetables (red [[bell pepper]] Strips, Green Bell PepperStrips, Pea Pods, [[carrot]] Sticks, Etc.)
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  +
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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.
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Tip: Omit 1/4 Cup [[milk]] For a Thicker Consistency.
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Makes 2 1/2 Cups
   
Makes 2 1/2 cups
 
   
 
Nutritional Info Per 1 Tablespoon Dip:
 
Nutritional Info Per 1 Tablespoon Dip:
Calories 45, Fat 4 g, Cholesterol 10 mg, Sodium 45 mg,
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Carbohydrates 1 g, Dietary Fiber 0 g, Protein 1 g
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Calories 45, Fat 4 g, Cholesterol 10 Mg, Sodium 45 Mg,Carbohydrates 1 g, Dietary Fiber [[0]] g, Protein 1 g
   
   
==Contributed by :==
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==contributed by :==
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
[[Category:catsrecipes]]
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[[category:catsrecipes]] [[Category:Carrot Recipes]] [[Category:Shallot Recipes]] [[Category:Sweet pepper Recipes]] [[Category:Chile Recipes]] [[Category:Black olives Recipes]] [[Category:Cream cheese Recipes]] [[Category:Jack cheese Recipes]] [[Category:Sour cream Recipes]] [[Category:Green Grapes Recipes]] [[Category:Milk Recipes]] [[Category:Cheese Recipes]] [[Category:Hand Recipes]]

Revision as of 15:20, May 7, 2007


hot pepper Vegetable Dip


hot pepper Cheese And a Few Drops of Hot Sauce Add Zest to ThisColorful Dip.

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


contributed by :

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