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