Ingredients
- 350 ml sour cream
- 110 gr cheddar cheese (shredded)
- 30 gr onions (finely chopped)
- 26 gr green pepper (minced)
- 16 ml milk
- 1 gr salt
- 1 ml 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.
