Sour-cream Dip

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Here is a an easy recipe for a home-made source cream dip to serve along with nachos/chips. Enjoy!

Sour-cream Dip- Plated and served with Nachos
Figure-1: Sour-cream Dip- served with nachos

Ingredients:

  • 1 cup- Sour cream
  • ½ tea spoon- Garlic powder ( lehsun powder)
  • 1 tea spoon-Oregano/Italian seasoning
  • ½ tea spoon- Black pepper powder (Kali mirch powder)
  • Chili flakes to sprinkle (optional)
  • Salt (as needed)
  • ¼ cup- finely chopped onion (barik kati hui pyaaz)
  • ¼ cup- finely chopped capsicums/bell peppers (barik kati hui shimla mirch)

Note: I’ve used red, yellow and green bell peppers to give it some colors, you can use whatever is available.

Sour-cream Dip- Ingredients and process
Figure-2: Sour-cream dip- Ingredients and process

Method:

  • Take a bowl and add sour cream, chopped bell peppers/capsicums, chopped onions, garlic powder, oregano, black pepper powder and salt.
  • Mix everything uniformly with the help of a spoon.
  • Keep it in a refrigerator for at least an hour before serving. Refrigeration will help spices to blend with each other perfectly and it will become more flavorful.
  • Sprinkle some chili flakes (optional) and serve cold with Nachos or chips.
  • This Sour cream dip can be kept refrigerated in an air tight container for up-to a week or so.

Note: Please don’t keep Sour cream dips at room temperature for more than 2 hours or else it will release water and become watery. If you’re making this dip for a picnic, outdoor get-together or potlucks, you can carry this in an ice cooler and putting ice cubes under serving bowl will help it to stay creamy and stiff for longer time.

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