White Salsa Dip

This months recipe is more of a dip than a salsa but it is modified
from a recipe in the Kansas City Junior League cookbook called White
Salsa Dip.

1 cup Mayonnaise
1 cup Sour Cream
3 limes for fresh juice
4 cloves fresh garlic - minced
1 full bunch cilantro - chopped fine
1 cup Scallions - chopped fine
1 - 6oz can of black olives - chopped
5 Tbsp hot sauce of choice - we recommend Cholula or Habanero's own
				Chipotle-Habanero's Grill
Salt and Pepper to taste

Instructions:

In a medium bowl combine mayo and sour cream.  Squeeze in juice from
limes and mix well.  Add remaining ingredients and mix thouroughly.
Refrigerate at least 30 minutes and serve with corn tortilla chips.