Peppered Cheddar Dip
Yield: 2 Servings
1 1/2 c Sour cream 1 c Shredded Cheddar cheese 1/4 c Finely chopped onions 3 tb Minced green pepper 1/4 ts Salt 1/8 ts Red pepper sauce 1 tb Milk 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.