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.