Drain beans and place in food processor. Process until very smooth.
Add sour cream and dip mix. Process until well mixed.
Refrigerate for at least 1 hour.
Enjoy with veggies or chips.
sed buttermilk ranch for this recipe.
dip raw chop into ranch on both
Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.
Mix sour cream, ranch dressing mix, black pepper, garlic powder, and jalapeno pepper in a bowl; refrigerate at least 2 hours to allow the flavors to mingle before serving.
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.
For Chocolate Sour Cream Fudge, follow recipe and add 2 squares (each 1 ounce) unsweetened chocolate with the vanilla.
Do not stir.
Cool and continue as recipe directs.
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).
Whisk buttermilk into the mayonnaise and sour cream, whisking until smooth.
Add all other ingredients and whisk until smooth.
Season to taste. I don't add salt because of the mayonnaise.
Serve immediately.
Keep unused portion refrigerated.
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.