Peppered Cheddar Dip
Yield
2 servingsPrep
15 minCook
?Ready
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sour cream
|
|
| 1 | cup |
cheddar cheese
shredded |
|
| ¼ | cup |
onions
finely chopped |
|
| 3 | tablespoons |
green chili peppers
minced |
*
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
red pepper flakes
sauce |
|
| 1 | tablespoon |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sour cream
|
|
| 237 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
onions
finely chopped |
|
| 45 | ml |
green chili peppers
minced |
*
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
red pepper flakes
sauce |
|
| 15 | ml |
milk
|
|
Directions
Blend all ingredients.
If necessary, add another tablespoon of milk to make a good dipping consistency.
Cover, refrigerate at least 1 hour.
Serve hot with corn chips.
