2 (10 oz.) pkgs. frozen peas, thawed and drained or 4 c. shelled fresh peas, cooked in boiling salted water until tender
1/2 lb. sharp cheddar cheese cut into 3/8 inch cubes
3/4 c. diced celery
1/4 c. finely chopped onion
1/3 c. low-fat sour cream
1/3 c. reduced-calorie mayonnaise
2 tbsp. low-fat milk
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Tabasco

Combine peas, cheese, celery, and onion in large bowl. Combine sour cream, mayonnaise, milk, mustard, salt, pepper, and pepper sauce in small bowl, mixing until smooth. Add to pea mixture and toss to coat. Cover; chill several hours or overnight. If desired, 2 hard cooked eggs, chopped, may be added to the pea mixture.