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Recipe submitted by Marissa Underwood of Grants Pass, Oregon USA.

White Salsa

2 cups (16-ounces) sour cream

2 teaspoons chicken-flavored base OR bouillon granules

2 medium-sized, ripe tomatoes, chopped

1 small white OR red onion, chopped

1/3 cup shredded Monterey Jack OR cheddar cheese

2 jalapeños, seeded and chopped

Tortilla chips for accompaniment

1. Combine sour cream and chicken-flavored base, mixing well.
2. Stir in remaining ingredients.
3. Refrigerate for 2 hours before serving to allow flavors to blend.
4. Serve with tortilla chips.

Makes about 4 cups.