"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Brick Yard Dip Recipe

This recipe for Brick Yard Dip, by , is from The Milner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Sue Stone
Created: Tuesday, February 01, 2011

Category:

Ingredients:
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

Directions:
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.

Personal Notes:
I got this recipe from Mark's cousin's wife, Ginny.
I've made it many times, it's a real favorite.

 

 

 

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