Making Different No-Fuss Dips
Use Parmesan cheese. Measure 16 ounces (454 g) of sour cream to a mixing bowl. Then add ½ cup (50 g) of Parmesan cheese and 1 tablespoon of Dijon mustard. Stir to combine and then add salt and pepper to taste. Add the salt a pinch at a time, though, since the Parmesan is already pretty salty.
Flavor with chives instead. First, chop up 1.5 cups (72 g) of fresh chives. Then, in a mixing bowl, mix these with 16 ounces (454 g) of sour cream, 4 tablespoons of lemon juice, and 3/4 teaspoon of salt. Once they’re mixed up, it’s ready to eat.
Try cucumber. Prep your cucumber first. Peel off the skin, then grate the flesh over a paper towel. Press a second paper towel over the first to squeeze out and absorb as much moisture as you can. Then transfer to a mixing bowl and mix with 16 ounces (454 g) of sour cream, 5 tablespoons of dried dill, ¼ cup (59 ml) of lemon juice, and 1 teaspoon of salt.
Go Mexican. First, place 16 ounces (454 g) of sour cream in your mixing bowl. Then add ½ cup shredded Mexican cheese and ½ cup (130 g) of red salsa. Next, add your seasonings: 2 teaspoons of dried parsley; 1 teaspoon of dried dill; ½ teaspoon garlic powder; ½ teaspoon of onion powder; ½ teaspoon of salt. Stir to mix, then serve.
Use vinegar and Worcestershire sauce. Start with 16 ounces (454 g) of sour cream in a mixing bowl. Then add 1 tablespoon of Worcestershire sauce, 1 teaspoon of white vinegar, and ¾ teaspoon of garlic salt. Stir to combine, then enjoy.
Cooking an Onion Dip
Prep your onion and skillet. First, peel and mince a fresh onion (or two, if needed) for a total of 1 cup’s worth (160 g). Then coat a large skillet with canola, grapeseed, or another neutral cooking oil. Set the skillet on a burner and turn the burner up to medium-high. Give it a couple of minutes to heat up. If you’re going to be making this a lot, consider using ⅔ cup (158 ml) of oil. Once your onion has cooked and flavored the oil, you can reuse the oil later on for extra flavor.
Saute your onion. Add your minced onion to the skillet. Then add ¼ teaspoon of salt and ½ teaspoon of sugar and stir them all together. Continue to stir periodically. Saute them for about ten minutes, or until the onion begins to brown.
Make your dip. While your onion cooks, measure 16 ounces (454 g) of sour cream into a mixing bowl. Once your onion has browned, transfer it to the mixing bowl (or a fine strainer to drain first, in case you used a lot of oil). Mix the onion into the cream with a serving spoon, and you’re good to go.
Making Your Own Sour Cream
Combine milk, cream, and vinegar. First, pour ⅓ cup (79 ml) of milk into a small mixing bowl. Add 1 and ⅛ teaspoon of white vinegar and then stir or whisk to combine. Next, pour 1.5 cup (355 ml) of heavy cream in a sealable jar. Give the milk and vinegar mix ten minutes to sit and combine, then pour it into the jar and stir the contents. After that, let it sit for a full day at room temperature. After 24 hours, place in the fridge to chill before serving.
Make it vegan. First, measure 1 cup (150 g) of raw cashews into a bowl. Then cover with boiled water and let them soak, ideally overnight. Once they have softened, strain the nuts and dump them in a blender. Add ½ cup (118 ml) of water, 1 teaspoon of nutritional yeast, ¼ teaspoon of salt, and ¼ cup plus 2 tablespoons of lemon juice (89 ml). Then: Blend them together on a high setting, pausing to push any build-up along the sides back down with a spoon. Continue to blend for five to seven minutes, until all contents have blended and smoothed into a creamy texture.
Finished.
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