3/4 cup mayonnaise
1/2 tsp fresh cracked black pepper (be sure to set your pepper mill on coarse...this is what makes this dip)
3 whole scallions (or green onions) sliced using white and green portions
3 oz. green Spanish olives, sliced
4 oz. black olives, sliced
8 oz. Monterrey Jack cheese, grated
Triscuit crackers for serving
Add cream cheese, mayo and pepper into a medium bowl and mix until blended. Add in the chopped green onions, olives and grated cheese; fold in until all are incorporated. Put into a serving dish and serve with crackers. Keeps for up to 2 weeks in the refrigerator. Makes 2 cups.
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Don't you love spring & summer time cooking? It's so nice to put away the casseroles and ready up for some nice light spring time salads. Or girl food, as I call it. Saturday's lunch at the Gervais household was this wonderfully easy salad. Don't you love easy?