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Dips with Sour Cream

Last week I wrote about making your own sour cream at home.  If you havent tried it yet I urge you to do so, or maybe dont because once you have had real home made sour cream any thing else feels counterfeit.  Anyway this week is all about how you can use it (besides taking occasional dallops straight out of the jar!)

Now for the dips….



·        ¼ cup whole milk

·        1 tsp apple cider vinegar

·        1 cup mason

·        ½ cup sour cream

·        ½ tsp prepared horseradish

·        ¼ tsp Worcestershire sauce

·        2 Tbsp minced fresh chives

·        5 oz blue cheese crumbled



·        Put the milk and the red wine vinegar in a small bowl and let sit for a few minutes to sour the milk. 

·        Add the mayonnaise, sour cream, horseradish, worcestershire sauce, garlic, chives, and blue cheese.

·        Stir everything together with a rubber spatula, then use a wide mouth funnel to make pouring it into a pint jar easier. Store in the fridge. 




·        ⅓Cup Olive Oil

·        1 medium onion, minced, about ½ cup

·        Pinch salt

·        ¼ teaspoon maple syrup

·        1cup sour cream


·        Place oil in an 8-inch skillet, and turn heat to medium-high. When it's hot, a minute or two later, add onion, salt and maple syrup. Cook, shaking pan occasionally, until onion browns, about 10 minutes.

·        Pour onion and oil into a fine strainer; reserve oil in refrigerator for another use. Stir onion into sour cream. If time allows, cover and refrigerate for 24 hours. Serve with potato chips or raw vegetables.

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