I found something similar to this in one of my cookbooks for kids. It looked delicious, so I decided to try my own version.
—PEGGY ROOS MINNEAPOLIS, MN
PREP: 10 MIN. • MAKES: 8 SERVINGS
2 cups (16 ounces) sour cream
1 envelope ranch salad dressing mix
1 medium tomato, chopped
1 can (4 ounces) chopped green chilies, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
1/4 cup finely chopped red onion
1 cup (4 ounces) 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.