The April/May Taste of Home had a bunch of excellent recipes. I could see this (or the Greek version) being a big hit at some Summer parties.
2 C. sour cream
1 envelope ranch salad dressing mix
1 medium tomato, chopped
1 4oz. can green chilies, drained
1 2 1/4oz. can sliced ripe olives, drained
1/4 C. finely chopped red onion
1 C. shredded Monterey Jack cheese
Corn chips or tortilla chips
In a small bowl, mix sour cream and dressing mix; spread into a large shallow dish. Layer with tomato, green chilies, olives, onion and cheese. Refrigerate until serving. Serve with chips.
To give it a Greek twist, swap out tomato, chilies and olives and swap in pepperoncini, kalamata olives and feta cheese.
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