White Salsa Dip
Source: Above & Beyond Parsley, Food for the Senses – The Junior League of Kansas City, Missouri
1 cup mayonnaise
1 cup sour cream
Juice of 3 limes
4 cloves garlic, crushed
1 1/2 cup fresh cilantro, finely chopped
1 (6 ounce) can pitted black olives, drained and coarsely chopped
1 1/2 cup scallions, finely chopped
5 teaspoons hot pepper sauce, or to taste
Salt and white pepper, to taste
In a medium bowl, combine mayonnaise and sour cream. Add lime juice, garlic, cilantro, black olives, scallions, hot pepper sauce, salt and pepper. Taste and adjust seasonings if desired. Chill until serving.
Serve with blue corn tortilla chips.