8 oz. processed pimento cheese, shredded (2 c.)
1/2 c. dairy sour cream
1 (30 oz.) pkg. cream cheese, softened
1/2 c. tomato juice cocktail
2 mild green chili peppers, seeded and chopped
3 slices bacon, crisp-cooked, drained and crumbled

In a small mixer bowl, combine pimiento cheese, sour cream, cream cheese, tomato juice cocktail, and chilies. Beat with rotary beater until light and fluffy. Stir in crumbled bacon. Chill. Stir the dip by hand just before serving to revive the fluffy quality. Serve with raw vegetable dippers and assorted crackers.