South of the Border Jalapeno Dip

• 1 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 14 cup chopped pitted ripe olives
• 12 lb monterey jack pepper cheese (shredded)
• 1 (2 ounce) jar diced pimentos, drained
• 1 tablespoon sliced green onion
• tortilla chips

1. Combine sour cream and cream cheese in small mixer bowl.
2. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes).
3. Stir in all remaining ingredients except tortilla chips by hand.
4. Cover, refrigerate at least 2 hours.
5. Serve with chips.
6. Hint: Leftover dip can be used as a sandwich spread with deli roast beef -- or spread it over flour tortillas, roll up and cut into pinwheel slices.

sour cream, cream cheese, olives, pepper cheese, pimentos, green onion, tortilla chips

Taken from www.food.com/recipe/south-of-the-border-jalapeno-dip-217544 (may not work)