White Salsa
1 cup sour cream
1 cup mayonnaise
juice from 3 limes
4 cloves garlic, crushed
1 1/2 cups finely chopped cilantro
6-ounce can black olives (pitted), drained and chopped
1 1/2 cups green onions, finely chopped
5 teaspoons hot pepper sauce
pepper to taste
In a medium bowl, combine mayonnaise and sour cream, mixing well. Add lime juice,
garlic, cilantro, black olives, scallions, hot pepper sauce, salt and pepper. Taste
and adjust seasonings for personal preference. Refrigerate for 2 hours before
serving to allow flavors to blend. Serve with tortilla chips.
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