Pepper Jack Olive Dip Recipes

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PEPPER JACK PIMENTO PARTY DIP

Need to get a few new recipes lined up for football season? Try this new take on pimento cheese dip/spread. There is something for everyone to love in this recipe... Pimentos, cream cheese, spicy Pepper Jack cheese, olives... YUM! I could eat the whole bowl by myself! So easy with just a few ingredients, too. My kind of recipe! A...

Provided by Family Favorites

Categories     Other Appetizers

Time 10m

Number Of Ingredients 7



Pepper Jack Pimento Party Dip image

Steps:

  • 1. Combine sour cream and cream cheese in small bowl. Beat at medium speed until smooth.
  • 2. With spoon, stir in remaining ingredients, except for tortilla chips. Cover and refrigerate for at least 2 hours. Serve with tortilla chips, your favorite cracker assortment or fresh veggies.

1 cup sour cream
1 8 oz. package cream cheese, softened
1/4 cup chopped black olives
2 cups shredded hot pepper jack cheese
1 2 oz. jar pimento, drained
1 tablespoon sliced green onion
your favorite tortilla chips, cracker assortment or fresh veggies

HOT MEXICAN SPINACH DIP

Take your taste buds on a wild joyride to old Mexico with this hot, creamy dip. Spinach, salsa and Monterey Jack cheese are blended in a harmonious flamenco of flavors that's great with tortilla chips.

Provided by Linda

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 30m

Yield 56

Number Of Ingredients 8



Hot Mexican Spinach Dip image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
  • Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

Nutrition Facts : Calories 40 calories, Carbohydrate 1.4 g, Cholesterol 9.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 99.8 mg, Sugar 0.8 g

1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste

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