Ingredients
-
1 pkg. Hidden Valley Ranch dressing (dry)
2 c. mayo
1 c. milk
1 c. sour cream
1 c. Cheddar cheese, grated
1 c. hot pepper cheese
1 c. hot pepper rings, chopped fine and drained well
1 c. green peppers, chopped
1 c. black olives
1 c. tomatoes
1 bag nacho chips
Preparation
-
Combine Ranch dressing, mayo, milk and sour cream.
Pour into a 9 x 13-inch pan.
Layer cheeses, peppers, black olives and tomatoes.
Refrigerate 1 hour.
Serve with nacho chips.
Leave a comment