Jim Carter wrote:

"Skipper" wrote in message
...
Arizona Dip:

4-6 packages cream cheese
1 large container sour cream
Allow cream cheese to soften for about 1 hour at room temp, then mix
with sour cream in large bowl. Use wooden spoon (Do not over mix, you
want occasional blobs of white in finished dip).
Add picante sauce to taste (6 to 8 Tablespoons)
Add 3 packages sliced corned beef (1/2" wide slices)
Add 1 cup sliced jalapenos (cream cheese will mask heat of peppers)
Add 2 cans pitted & *halved* large black olives

Transfer to serving bowl. (talavera type works well)
Garnish with reserved sliced black olive halves, jalapenos, & corned
beef slices.

Cover with plastic wrap & refrigerate overnight.

Serve in bowl surrounded with Corn Chip Rounds, Fritos Scoops, & Wheat
Thins

I liked the thought of it all, except for the olives. I don't really think
they fit in.

You really should try it. This dip has been a sure winner at parties.
Believe its the subtle bite of the peppers that keeps 'em coming back
for more. Tell you one thing, that bowl is *always* empty early on at
any event where it's presented.

Note - Make sure you use chips that hold up for this treat. Thin chips
will just break off in the dip.

--
Skipper