1 pound fresh jalapeno peppers, seeded and chopped
1 cup vegetable oil
1 cup distilled white vinegar
2 cloves garlic, minced
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, shredded
1/2 cup chopped onion
1 (16 ounce) container mixed salsa
1 (16 ounce) can tomato paste
1 (16 ounce) can tomato juice concentrate
2 (8 ounce) containers sour cream
1 (8 ounce) container sour cream
Combine the oil, vinegar, garlic, cream cheese, cream cheese, onion, salsa, tomato paste, tomato juice concentrate and sour cream; mix well. Cover and refrigerate at least 4 hours before serving.