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This recipe starts with the classic three ingredients that makes up any good dip: sour cream, cream cheese, and mayonnaise! Add some canned artichokes, cheesy parmesan, and spicy pickled cherry ...
Here’s the trick for the best-ever party dips: It’s ALL about the trifecta of mayo, sour cream and…cream cheese!
Sour cream: It’s rich, tangy, refreshing and so many dishes (like tacos , baked... Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways ...
Stir the sour cream and chile pepper in a small bowl. Heat the oil in a 6-quart sauce pot over medium heat. Add the onion and cook for 4 minutes. Add the garlic and cook for 30 seconds. Stir the broth, cilantro, lime juice and avocados in the sauce pot. Heat to a boil. Place 1/2 of the avocado mixture in a blender or food processor.
1. Using a julienne slicer, cut the cucumbers lengthwise into spaghetti-like strips, stopping when you get to the watery centers. In a bowl, sprinkle the cucumbers with salt and knead gently to soften. Rinse the cucumbers and squeeze out any excess moisture. In a bowl, whisk the sour cream with the shallot and vinegar.
In a bowl, mix together the hash browns, cooked onions, half & half, sour cream, Asiago cheese, 1 cup of the Cheddar Jack cheese, salt and pepper. Mix until all ingredients are well blended, then place in an 8"x8" oven safe baking dish and sprinkle the remaining 1/2 cup of Cheddar Jack cheese on top. Bake at 425 degrees for 45 minutes.
3 / 4 cup sour cream MAKE THE CHIPOTLE CREMA: Combine the sour cream, chipotle chile, lime juice, ½ tsp salt, and the cumin in a food processor or blender and purée until well combined and smooth.
Don't underestimate this staple ingredient. For premium support please call: 800-290-4726 more ways to reach us