350 ml sour cream 110 gr cheddar cheese 30 gr onions 26 gr green pepper 1 gr salt 1 ml pepper sauce 16 ml milk
Instructions
Blend all ingredients. If necessary, add another tbs of milk to make a good dipping consistency. Cover, refrigerate at least 1 hour. Makes 2 cups Spicy as a Southwestern favorite should be. Serve hot with corn chips.