Title: White Salsa Dip
Categories: Dip
Yield: 12 Servings

1	c	Mayonnaise
1	c	Sour cream
3		Limes; juice of
4		Cloves garlic; crushed
1 1/2	c	Fresh cilantro; finely chopped
1	cn	(6-oz) pitted black olives; drain and coarsely chopped
1 1/2	c	Scallions; finely chopped
5	ts	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@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 From: Walt Gray Date: Mon, 02 Sep 1996 12:02:26 -0400

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