Ingredients

12oz Sour Cream

6 tablespoons Mayonnaise

1 clove of garlic (crushed)

6oz grated Cheddar cheese

4 finely chopped spring onion

1/2 teaspoon  mustard powder

1 teaspoon Worcestershire Sauce

A couple of drops Tabasco

Salt & pepper to season

Method

Add all the ingredients to a  large bowl blend and leave in the fridge for 2 hours for the flavours to combine.

Remove from the fridge and leave to come back to room temperature.

The mixture can used as a dip for baked potato wedges, to fill  baked potato skins or simply to top whole baked potatoes.

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