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.
In medium bowl, combine spinach, sour cream, mayonnaise, recipe mix, and green onions.
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.
ood processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt
In a small bowl, blend soup mix with sour cream; chill.
Makes approximately 2 cups.
For a creamier dip, add more sour cream.
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.
Preheat oven to 350\u00b0.
In a small saucepan over medium heat, saute onions, celery and garlic in butter until tender.
In a separate bowl, combine sauteed mixture, cooked spinach, sour cream, artichoke hearts, hot pepper sauce, 1/4 cup Parmesan cheese, salt and pepper.
Pour into a greased 2-quart baking dish. Top with the other 1/4 cup Parmesan cheese.
Bake for 20 minutes. Serve hot with warmed tortilla chips.
large bowl combine the spinach (squeeze out any excess moisture
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.
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.
In a medium bowl, mix the sour cream, sugar and salt. Fold in the almonds and whipped cream. Chill in the refrigerator 1 hour or longer before serving.
Wash tomatoes and leave stems on.
In a small serving bowl, combine sour cream with the rest of the ingredients.
Refrigerate, covered, along with the tomatoes, about 1 hour or until well chilled.
Place dip in center of large tray, surrounded with cherry tomatoes.