This recipe for Brick Yard Dip, by Sue Stone, is from The Milner Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package Fiesta Ranch Dip Mix 1 large container Sour Cream 4 cups finely Shredded Cheddar Cheese 1 small can sliced Ripe Olives 1 tsp. crushed Red Pepper chopped Jalapeņos to taste
Combine Fiesta Ranch Dip mix and Sour Cream. Set aside. Stir together Shredded Cheddar, ripe olives, Jalapeņos and Red Pepper. Add Fiesta/Sour Cream mixture, stir well. Refrigerate at least one hour. Serve with crackers or tortilla chips.
I got this recipe from Mark's cousin's wife, Ginny. I've made it many times, it's a real favorite.