"Those who forget the pasta are condemned to reheat it."--Unknown

Mexican Dip Recipe

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This recipe for Mexican Dip, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 3082 -- Rose McGuire
Added: Friday, March 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. - cream cheese, softened
8 oz. - cheddar, shredded
16 oz. - Velveeta, cubed
1½ pt. - sour cream
1 (8 oz.) jar - salsa jalapeño
1 small - onion, finely diced
1 small can - green chiles, undrained
1 or 2 small cans - black olives, chopped

Directions:
Directions:
Combine ingredients. Add sour cream 1 cup at a time. I usually only use about a pint or a little less.

 

 

 

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