cut up any large pieces of fruit in the preserves. in the small mixing bowl stir together the apricot in peach preserves, sour cream and cinnamon. cover and chill up to 24 hours. serve with fruit slices. make 1 cup dip.
44 cal 3 gram of total fat 2 gram sat fat.
yogurt fruit dip: prepare as above. except use 8-oz carton plain yogurt for sour cream.
25 cal 0 gram total fat.
Mix sour cream, mayonnaise, parsley, minced onion and dill to make dip.
Use hollowed bread for bowl and bread cubes to dip.
Mix sour cream, brown sugar and vanilla extract together.
Let stand in refrigerator for flavors to combine (at least an hour or two or even better overnight).
Cut fruit such as apples, bananas, grapes, melon, oranges, peaches, pears, strawberries or watermelon into pieces, chunks, wedges as desired.
Dip apples and bananas in lemon juice to prevent discoloration.
Place prepared fruit around the edge of a serving dish or tray.
Place dip in a pretty dish in the center of the tray.
Drain sour cream through a double layer of cheesecloth in the refrigerator for at least 2 hours.
Discard liquid.
Add the other ingredients to sour cream.
Cover dip and refrigerate for a few hours for flavors to blend.
Serve with cut up raw vegetables. Makes 1 cup.
Combine first 3 ingredients in bowl.
Blend well.
Add mayonnaise, onion, Worcestershire sauce and parsley.
Break up shrimp with fork.
Stir in sour cream mixture.
Chill, covered, overnight.
Serve on Triscuits.
Yields 3 cups.
Preheat oven to 350\u00b0.
Arrange four 12-inch squares of foil on baking sheet.
Blend garlic salt, celery seed and sour cream.
Dip chicken in butter, sour cream and then crumbs.
Arrange each in square foil to form sealed package.
Bake for 1 hour.
Open foil and bake 15 minutes longer or when chicken is brown.
Combine soup, chicken and sour cream.
Dip tortillas into hot oil.
Spoon 3 teaspoons of chicken cream mixture into tortillas. Sprinkle 3 tablespoons of cheese on top of chicken cream mixture. Roll up.
Place into oblong dish, seam side down.
Tortillas should fit snugly.
Pour rest of chicken cream mixture over top.
Sprinkle with cheese.
Bake at 350\u00b0 for 25 minutes.
Serves 6.
Stir together sour cream, preserves (cut up large pieces of fruit) and cinnamon.
Chill up to 24 hours.
Serve dip with fruit. Makes 1 cup (8 servings).
Core and slice apples.
Soak in pineapple juice to prevent browning when exposed to air.
Combine sour cream, brown sugar and cinnamon.
Add sugar and cinnamon to taste.
Serve with sliced apples.
Combine sour cream, sugar and cinnamon. Chill.
Serve with sliced apples or other fruit.
In a medium bowl, stir together sour cream, chopped onion, Worcestershire sauce and pepper.
Cover and refrigerate for 2 hours.
Spoon into shallow serving dish.
Swirl cocktail sauce over top.
Serve with crackers, cocktail bread or chips.
Stir together sour cream, preserves and cinnamon.
Chill up to twenty-four hours.
Cut up large pieces of fruit.
Serve with fruit.
Makes one cup (eight servings).
Peel and pit avocados.
Cut into pieces and place in food processor with sour cream, tomato, green onions, lemon juice and red pepper seasoning.
Cover; whirl until smooth.
Refrigerate 1 hour.
Cut broccoli into flowerets. Boil in 1 cup water until tender, about 10 minutes. Drain.
Place broccoli in blender with 1/4 cup of the sour cream. Blend until smooth, stopping and scraping down sides occasionally.
Pour into bowl, mix in remaining sour cream, cheese, basil and salt.
Refrigerate at least 1 hour before serving. Serve with assorted crackers, chips and fresh sliced vegetable dippers. Makes 2 1/4 cups.
Melt butter in medium size heavy saucepan; saute onion and celery until tender-crisp, about 3 minutes.
Combine cream cheese and sour cream.
Stir into vegetable mixture; blend.
Stir in shrimp, pepper and hot sauce.
Heat over medium heat, stirring constantly, until warm throughout.
Do not boil!
Transfer to serving container.
Garnish with green onion and shrimp.
Serve warm with assorted crackers.
Brown together ground beef or ground chicken and onion.
Heat together chicken soup, water and sour cream.
Dip corn tortillas in hot oil to soften.
Place meat mixture into tortillas and roll up.
Place in sprayed casserole, seam side down.
Pour soup mixture over enchiladas.
Top with Cheddar cheese and bake until bubbly and heated through.
Diced green chilies can be added to soup mix.
Sprinkle green onion on top.
Stir together sour cream, preserves (cut up into large pieces of fruit) and cinnamon.
Chill up to 24 hours.
Serve with fruit. Makes 1 cup (8 servings).
Stir together sour cream, taco seasoning, and chopped green onion.
Place in a shallow, wide bowl.
Top evenly with grated cheese, salsa, lettuce and tomato.
Serve with tortillas or nachos chips.
archment paper. For the dip, mix the sour cream, salsa and parsley together
ould like to use.
Sour Cream Dip.
Mix all ingredients. Chill