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White Salsa Dip tex-mex, salsa, dips 1 cup mayonnaise 1 cup sour cream 3 limes; juice of 4 cloves garlic; crushed 1 1/2 cup fresh cilantro; finely chopped 1 can (6-oz) pitted black olives; drain and coarsely choppe 1 1/2 cup scallions; finely chopped 5 teaspoon hot pepper sauce; or to taste 1 salt and white pepper; to taste In a medium bowl, combine mayonnaise and sour cream. Add lime juice, garlic, cilantro, black olives, scallions, hot pepper sauce, salt and pepper. Taste and adjust seasonings if desired. Chill until serving. Serve with blue corn tortilla chips. From: rec.food.cooking - soc1071@vx.cis.umn.edu (Elisabeth) From: Above & Beyond Parsley, Food for the Senses presented by The Junior League of Kansas City, Missouri CHILE-HEADS ARCHIVES From Glen Hosey's Recipe Collection Program, hosey@erols.com Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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