DIP RECIPES WITH SOUR CREAM AND CREAM CHEESE RECIPES

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PARMESAN SOUR CREAM DIP RECIPE | THE NEELYS | FOOD NET…



Parmesan Sour Cream Dip Recipe | The Neelys | Food Net… image

Provided by Patrick and Gina Neely : Food Network

Total Time 5 minutes

Prep Time 5 minutes

Yield Makes 2 cups

Number Of Ingredients 4

1(16-ounce) container reduced-fat sour cream
1/2 cup freshly grated Parmesan
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Add all the ingredients to a bowl and mix well. Serve with black pepper potato chips.

SOUR CREAM CHEESECAKE RECIPE | ALTON BROWN | FOOD NETWORK



Sour Cream Cheesecake Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 2 hours 31 minutes

Prep Time 25 minutes

Cook Time 2 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream

Steps:

  • Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
  • In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
  • In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
  • In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
  • Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
  • When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
  • To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

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PARMESAN SOUR CREAM DIP RECIPE | THE NEELYS | FOOD NETWORK
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Reviews 4
Total Time 5 minutes
  • Add all the ingredients to a bowl and mix well. Serve with black pepper potato chips.
See details


SOUR CREAM CHEESECAKE RECIPE | ALTON BROWN | FOOD NETWORK
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