Red Pepper Dip #2

• 8 ounces sour cream
• 8 ounces neufchatel cheese, softened
• 2 ounces chopped pitted ripe olives
• 2 cups shredded monterey jack pepper cheese
• 1 (7 ounce) jar roasted red peppers, rinsed,drained and chopped
• 1 tablespoon sliced green onion

1. Combine cream cheese and sour cream in small mixer bowl.
2. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes).
3. Stir in all remaining ingredients by hand.
4. Cover; refrigerate at least 2 hours.
5. Serve with tortilla chips.

sour cream, cheese, olives, shredded monterey jack pepper cheese, red peppers, green onion

Taken from www.food.com/recipe/red-pepper-dip-2-18783 (may not work)