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Date product posted
Mon January 26, 2004
8 ounces sour cream
8 ounces cream cheese -- softened
8 ounces pepper jack cheese -- shredded
1/4 cup pitted black olives -- ripe, chopped
2 green onion -- sliced
2 ounces pimiento -- drained, chopped
1 medium jalapeno chile pepper -- fresh or pickled, minced (1 to 2)
How To Prepare:
In small bowl mix sour cream and cream cheese. Beat at medium speed, scraping bowl often, until smooth. Stir in all remaining ingredients. Cover; refrigerate at least 2 hours.
NOTES : Counts for pepper jack cheese not included in totals.
Carbs per serving - include all nutritional information if known:
Effort (Easy, Average, Difficult):
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