ould like to use.
Sour Cream Dip.
Mix all ingredients. Chill
archment paper. For the dip, mix the sour cream, salsa and parsley together
cup of the onion sour cream dip, the bread crumbs, celery, onion
Combine sour cream dip, bread crumbs, salt and pepper.
Add ground beef or pork.
Mix well and shape into four 1/2-inch patties.
Grill over medium coals, turning once.
For beef, grill until desired doneness.
For pork, grill about 18 minutes or until well done.
Puree chilies and mayonnaise in blender or food processor.
Add sour cream, cream cheese, lime juice and salt; process until combined.
Transfer dip to serving dish; sprinkle with chopped green onions.
Cover and chill until ready to serve.
Serve with chips or vegetables.
ooked chicken, chopped green chilies, sour cream or mayo, and lime juice
In a small bowl, blend soup mix with sour cream; chill.
Makes approximately 2 cups.
For a creamier dip, add more sour cream.
quickly brown chops in a frying pan(in batches or use more then one pan) over med-high heat. right before they are done pour in a small amount of water to deglaze pan.
put chops in a baking pan. pour in juice from pan, then sour cream. scatter onion rings over the top.
cover with foil. bake in low oven (300) for 2 hours or until tender and flaky.
Place the avocado, lime juice, cilantro, garlic and sour cream in a bowl and blend together with an immersion blender. Chill until ready to serve. Garnish with the extra cilantro leaves to serve.
br>Mix egg yolks with sour cream and add to flour mix
Mix sausage ball ingredients well.
Roll into balls about 1-inch in diameter.
Brown on all sides.
Pour off grease.
Mix sauce ingredients; ketchup, vinegar, brown sugar and soy sauce well.
Pour mixture over sausage balls. Turn to cover well.
Simmer for about 30 minutes.
Mix all Tangy Sour Cream Dip ingredients well.
Spear toothpick into hot sausage ball, then dip into tangy sour cream dip.
ooking spray.
Pour the Sour Cream Sauce over the rolled tortillas
Place chipoptles and adobo sauce from can in a food processor. Pulse peppers until there are no large chunks. (For less spicy dip scrape seed from peppers first and or use a smaller can of chipotles).
Mix peppers, sour cream, cumin, lime and salt well. Refrigerate several hours or overnight. Stir before serving with tortilla chips.
n package.
Meanwhile, mix sour cream dip and flour. Fold in salmon
Open your sour cream. There might be some liquid on top,so drain it out and stir your sour cream,just to get it mixed up.
Add 1,2,or 3 dashes of paprika,depending on the size of your sour cream tub.
Stir.
Taste,and if nesscessary,repeat.
Now comes the Cayenne. I only use a couple of grains,but hey,it's your call. If somebody doesn't like spicy stuff, don' put any in at all.
Repeat steps 3 and 4 until you like it.
Smush up a chip and dump it in the dip. Stir.
Get your chips and CHOW DOWN!
Open beans and season to taste with garlic powder and chili powder or salsa or seasoning.
I usually fix this in \"X\" baking dish.
Cover layer of beans with layer of chopped onion.
Cover with sour cream dip.
Sprinkle cheese, lettuce and fresh tomatoes on top.
Serve with corn chips.
First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla.
Roll up each tortilla once filled and place in a baking dish coated with nonstick spray.
For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream.
Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top.
Bake at 350 degrees for 25 minutes.
Serve immediately. Enjoy!
Cream butter. Add sour cream and salt. Mix well. Gradually stir in flour. Dough will be slightly soft. Roll into a ball and cover with plastic wrap. Chill 4 hours.
Preheat oven to 350\u00b0.
Melt butter in large mixing bowl.
Stir in soup, sour cream and milk.
Blend well.
Stir in onion and 1 1/2 cups of the cheese. Break potatoes apart, but don't thaw.
Add to mixture and stir well.
Pour into 9 x 13-inch baking dish. Sprinkle remaining 1/2 cup cheese on top.
Bake, uncovered, 50 to 60 minutes, until lightly browned and bubbly.
Pour sour cream in bowl. Fill sour cream container with Hellmann's mayo. Put in bowl with sour cream. Add grated onion and parsley flakes. Mix with mixer until well blended. Great all year long.