Southwest Cheese Dip
1 (16 ounce) package Mexican cheese (Monterey Jack and Colby, finely shredded)
1 bunch green onion, chopped (sometimes I substitute 1 chopped Vidalia or other sweet onion)
1 tomato, chopped (sometimes I substitute grape tomatoes cut in half)
½ bunch cilantro, chopped
1 ( 3.8 ounce) can chopped black olives
1 jalapeño pepper, seeded and chopped
1 (8 ounce) bottle Italian salad dressing
Combine all ingredients together.
Serve with tortilla chips.
This dip is also good as a topping on tacos or other Mexican dishes.
From The Kitchen of Joy McCabe