"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
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
Combine ingredients. Add sour cream 1 cup at a time. I usually only use about a pint or a little less.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.