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1-16 oz. package Mexican blend shredded cheese

½ sweet onion, finely chopped

1 tomato, chopped

½ bunch cilantro, chopped

2 3.8 oz. cans sliced black olives

1 jalapeno pepper, seeded and chopped

1 8 oz. bottle Kraft Italian salad dressing

In a bowl combine all ingredients. Serve with tortilla scoops.

Note: This dip is also good as a topping on tacos, in quesadillas, or other Mexican dishes. When tomatoes aren't in season substitute grape tomatoes cut in half or quartered for a better fresh tomato taste.

Presented by: Joy McCabe

Date: 10/1/2013

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