#1158 - Cheesy Vegetable Dip

(by Shirley McNevich)

1lb. Velveeta cheese (cubed)
1 1/3 cups Breakstone's sour cream
4 TBSP chopped green pepper (finely chopped)
4 TBSP chopped onion (finely chopped)
4 TBSP chopped pimentos (finely chopped)

Drain pimentos and place them on paper towels to soak up extra water--chop the pimentos, green pepper and onions--set aside. In a saucepan over low heat add cheese cubes and sour cream--cook and stir until melted and smooth. Remove saucepan from heat--add chopped pimentos, chopped green pepper, and chopped onions--stir. Cool to room temperature, then refrigerate. Serve it as a dip with chopped fresh vegetables.