Friday, December 18, 2009

Cheesy Sour Cream and Salsa Dip

• 1 (16 ounce) container sour cream
• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
• 1/2 (1 ounce) package dry ranch salad dressing mix
• 1 (6 ounce) can sliced black olives, drained
• 1 cup shredded Cheddar cheese


1. Mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese. Chill for 2 hours before serving.

**I made it once as the recipe suggested and then a second time and used 8 oz. sour cream and 8 oz. cream cheese instead of the 16 oz. of sour cream that the recipe calls for. This was also good heated up.

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