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3 Cups shredded Swiss cheese
1/4 C chopped chives
3/4 C mayo
1/2 tsp salt
1/4 tsp white pepper
Mix all together and serve with crackers (Town House Bistro Cornbread Crackers are great with this dip)
3 Cups shredded Swiss cheese
1/4 C chopped chives
3/4 C mayo
1/2 tsp salt
1/4 tsp white pepper
Mix all together and serve with crackers (Town House Bistro Cornbread Crackers are great with this dip)
I wonder if the olives could be substituted for something like - water chestnuts, or maybe onion? We really don't care for olives. Whatcha think?
Do you mean for the chives? There aren't any olives in this dip
Oh just shoot me! LOL I was doing too many things at once - actually looking for a recipe for a (gotta have it right now!!!!) specific purpose - when I came across this one that was interesting to me. Sooooo, being the very adept multitasker that I am (NOT), questioned the recipe. Sorry! Thanks for replying!
While tailgating yesterday (Go Cats!) I tried a new dip that I loved.
1 package frozen Mexican style corn
1/2 C mayo
1/2 C sour cream
1 C parmesan cheese
1 C monterey jack cheese
diced pickled jalapeno peppers to taste (the dip I tried had 1/3 C)
Bake at 350 until brown
serve with crackers or tortilla chips.
I think I may add a little bacon when I make it and see how that is.
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