Ingredients
- 1 1/2 c sour cream
- 1 c cheddar cheese (shredded)
- 1/4 c onions (finely chopped)
- 3 tb green pepper (minced)
- 1 tb milk
- 1/4 ts salt
- 1/8 ts pepper sauce (red)
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.
