Yield: 12 Servings
|1 cup||Sour cream|
|3||Limes; juice of|
|4||Cloves garlic; crushed|
|1½ cup||Fresh cilantro; finely chopped|
|1 can||(6-oz) pitted black olives; drain and coarsely chopped|
|1½ cup||Scallions; finely chopped|
|5 teaspoons||Hot pepper sauce; or to taste|
|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@... (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@...