Sour Cream Dip

January 24, 2008
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I’m not really sure where commercial sour cream came from—it’s not like dairy sour cream—but it’s so lush and tangy and totally comforting you can’t go wrong with this mouth-watering dip. Serve it once, and you’ll have to make more. SAM

1 (8-ounce) carton sour cream (1 cup)
1 tablespoon fresh snipped chives
Juice of 1 lemon (3 tablespoons)
1 teaspoon onion juice
1 tablespoon white wine vinegar
2 teaspoons prepared horseradish
1 teaspoon dry mustard
1/2 teaspoon Hungarian paprika
1 teaspoon salt
Freshly ground black pepper to taste
Cayenne pepper to taste

In a medium bowl, mix together the sour cream, chives, lemon juice, onion juice, vinegar, horseradish, mustard, paprika, salt, pepper, and cayenne pepper. Stir until thoroughly blended. Chill for 3 to 4 hours before serving. Serve with crudités.
Makes 1 cup or 8 servings.

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