Mexican Dip
(Can also use as a filling for pin wheels in flour tortillas 8-10)
8 ounces cream cheese
8 ounces sour cream
4 ounces chopped drained black olives
2 cups shredded Mexican Blend Cheese
1 cup chopped green onions
1/4 cup chives
garlic powder, to taste
1 tsp season salt (optional)
8 oz salsa
1 jalapeno, chopped very fine, I take seeds out if don't want it too hot
1. Mix all items together.
2. Chill
3. If you add to much salsa and it is to Spicy, just add in some more sour cream, not Cream Cheese.
