Recipe - Peppered Channa Dip (Thecha)

1 One half cup Sour cream
1 cup Shredded Cheddar cheese
One fourth cup Finely chopped onions
3 tablespoon Minced green pepper
One fourth teaspoon Salt
1/8 teaspoon Red pepper sauce
1 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini