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Cheddar Dipdips 2 cup cheddar cheese -- shredded 3 tablespoon onion -- chopped 3 tablespoon green pepper -- chopped 1/4 teaspoon salt 1/8 teaspoon hot pepper sauce 1 cup sour half and half Place first 5 ingredients and 1/4 c sour half and half in a bowl and beat with electric mixer until well blended. Fold in remaining sour half and half. Cover and refrigerate at least one hour. Stir before serving. Serve with vegetables and crackers. Yield: 2 cups Recipe By : Wisconsin Milk Marketing Board From: Western Mexican Cookbook
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