Chili Olive Dip

★★★★★

Condiment, Sides

Difficulty: Easy Source:

Ingredients

1 cup sour cream


1 (4 oz.) can peeled, mild green chiles (not jalapeno peppers)


1 (3 3/4 oz.) jar pimento-stuffed green olives, drained (about 1/2 cup)


1/3 mayonnaise


1 clove garlic, peeled and minced


1 tsp. chili powder


1/2 tsp. salt


1/4 tsp. ground cumin


Freshly ground pepper

Directions

Place all ingredients in food processor or blender and puree until smooth.

Cover and refrigerate for 1 hour and up to 24 hours.

Serve with corn chips, cherry tomatoes, and sliced raw vegetables.