Yield: 2 servings
|1½ cup||Sour cream|
|1 cup||Shredded Cheddar cheese|
|¼ cup||Finely chopped onions|
|3 tablespoons||Minced green pepper|
|⅛ teaspoon||Red pepper sauce|
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.