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