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.