Hot Mexican Dip - cooking recipe

Ingredients

1 can bean with bacon soup
1 c. sour cream
6 oz. Kraft jalapeno cheese
1/4 tsp. hot pepper sauce
chili powder

Preparation

Dice cheese and add to undiluted soup and heat slowly until cheese melts.
Add sour cream and pepper sauce.
Stir until hot and pour into serving dish (small crock-pot).
Sprinkle with chili powder and serve warm with chips.