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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.
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 ...
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Sour cream is sold with an expiration date stamped on the container, though whether this is a "sell by", a "best by" or "use by" date varies with local regulation. Refrigerated, unopened sour cream can last for 1–2 weeks beyond its sell by date. Once it has been opened, refrigerated sour cream generally lasts for 7–10 days. [5]
Ina's recipe for chipotle cheddar crackers checks all the boxes. To make a batch, first shred 1/2 pound of good aged cheddar. Our Test Kitchen recommends Grafton 2-year aged cheddar.
Set the oven or toaster oven to broil (alternatively, you can preheat the oven to 500°F) and preheat. If you’re using the oven broiler, position the rack 8 inches from the heat source.
Roast the poblano chilies on a grill or BBQ and let cool. Dice the tomatoes, poblano chilies, onion, and jalapeños. Combine all the ingredients and season to taste.
Sour cream and yogurt are sometimes used in addition to, or as a substitute for, buttermilk and mayonnaise. Ranch has been the best-selling salad dressing in the United States since 1992, when it overtook Italian dressing. [2] It is also popular in the United States and Canada as a dip, and as a flavoring for potato chips and other foods.