SOUR CREAM DIP IDEAS RECIPES

Name: Sour Cream and Onion Dip
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1/2 cup sour creamu00A0; 1 teaspoon Dijon mustardu00A0; 1/4 teaspoon garlic powderu00A0; 1/4 teaspoon onion powderu00A0; 1/4 teaspoon black pepperu00A0; 1/4 teaspoon saltu00A0; 1 tablespoon chopped chivesu00A0

SOUR CREAM AND ONION DIP RECIPE | REE DRUMMOND | FOOD NETWORK

Sour Cream and Onion Dip Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon chopped chives

Steps:

Add the mayonnaise, sour cream, mustard, garlic powder, onion powder, black pepper, salt and chives to a bowl. Mix together, and then cover and chill until ready to serve.

PARMESAN SOUR CREAM DIP RECIPE | THE NEELYS | FOOD NETWORK

Parmesan Sour Cream Dip Recipe | The Neelys | Food Network 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

Ingredients

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.

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Preheat oven to 375 degrees. Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper. Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan. Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. (If there's any sour cream mixture left over, use it as a dip for tortilla chips!)Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly. Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

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SOUR CREAM AND ONION DIP RECIPE | REE DRUMMOND | FOO…

From foodnetwork.com
Reviews 4.7
Total Time 10 minutes

Add the mayonnaise, sour cream, mustard, garlic powder, onion powder, black pepper, salt and chives to a bowl. Mix together, and then cover and chill until ready to serve.

See details

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

From foodnetwork.com
Reviews 4
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Add all the ingredients to a bowl and mix well. Serve with black pepper potato chips.

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SOUR CREAM ENCHILADAS - THE PIONEER WOMAN – RECIPES ...

This was such an easy throw-together meal last night. Reminded me of the meatless days of yore.
From thepioneerwoman.com
Reviews 5
Total Time 35 minutes
Category main dish

Preheat oven to 375 degrees. Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper. Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan. Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. (If there's any sour cream mixture left over, use it as a dip for tortilla chips!)Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly. Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

See details

SOUR CREAM AND ONION DIP RECIPE | REE DRUMMOND | FOO…

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Add the mayonnaise, sour cream, mustard, garlic powder, onion powder, black pepper, salt and chives to a bowl. Mix together, and then cover and chill until ready to serve.

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

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Preheat oven to 375 degrees. Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper. Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan. Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. (If there's any sour cream mixture left over, use it as a dip for tortilla chips!)Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly. Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

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