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