Sour Cream Dips
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Creamy Dill Dip

1 cup mayonnaise
1 cup sour cream
1 tablespoon dried dill weed
1 tablespoon dried minced onion, rehydrated
1 teaspoon Beau Monde ™ seasoning

  1. In small mixing bowl, combine mayonnaise, sour cream, dill weed, onion, and Beau Monde seasoning. Blend well. Cover ,and refrigerate overnight before serving.

What foods do I eat this dip with? It is suitable for a wide range of dipping vegetables, crackers, and plain old potato chips. This is best made the night before so the flavors will blend nicely."

Cheese - Sour Cream Dip

3/4 c. shredded sharp cheddar
3/4 c. sour cream
1 tsp. instant minced onion
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. dry mustard
Corn chips

Mix all ingredients except corn chips. Cover and refrigerate at least 1 hour. For thinner dip, stir in 1 or 2 teaspoons milk. Garnish with snipped parsley. Serve with corn chips.

Sour Cream Dip for vegetables

2/3 c. mayonnaise
1 tbsp. onion, minced
1 tbsp. parsley flakes
2/3 c. sour cream
1 tsp. dill weed

Mix all together. Dip cauliflower, celery, carrots and cucumbers.

Honey Sour Cream Dip

1 (8 oz.) sour cream
1/4 c. honey
1/4 tsp. ground cinnamon
Assortment fresh fruit

Combine first 3 ingredients; Stir well. Serve as a dip or salad dressing with fruit.

Sour Cream Onion Dip

1 pt. sour cream
1 tsp. garlic powder
1 tsp. Accent
Pinch salt
1 bunch green onions, minced
1 c. Cheddar cheese, grated

Add garlic powder, Accent and salt to sour cream, blend well. Chop green onions, including stems and add to sour cream. Add grated cheese to sour cream mixture. Use as a dip, on baked potatoes, or thinned as a dressing for salad. Best served after standing awhile to let flavors blend.

Bacon & Sour Cream Dip

3/4 lb. bacon
2 green onions, minced
Dash of Tabasco
1 c. sour cream
Dash of garlic salt

Cook bacon and crumble into small pieces. Blend together bacon, sour cream, onions, garlic salt and Tabasco. Cover and store in refrigerator. Serve with vegetables to dip.


Banana Sour Cream Dip

4 bananas, mashed
4 oz. sour cream
1 tbsp. sugar

Add sour cream to mashed bananas. Sprinkle on sugar. Mix together. Serve as dip for apple, orange slices, strawberries or celery and carrot sticks.

Mock Sour Cream Dip

2 c. low fat cottage cheese
2 tsp. lemon juice
1/4 c. skim or buttermilk
Dash salt

Put all ingredients in blender, blend until creamy. Regular cottage cheese may be rinsed off and strained and used instead of low fat cheese. This recipe may also be used as a salad dressing.


Sour Cream Fruit Dip

1 (8 oz.) dairy sour cream or plain yogurt
1/4 c. apricot or peach preserves
1/8 tsp. ground cinnamon
Apple, pear, or peach slices

Stir together sour cream, preserves (cut up large pieces of fruit) and cinnamon. Chill up to 24 hours. Serve with fruit. Makes 1 cup. 8 servings.

Sour Cream Spinach Dip

2 c. sour cream
1/2 c. finely chopped fresh parsley
1 c. mayonnaise
1/2 c. finely chopped green onions
3/4 pkg. dry leek soup (Knorrs)
1 tsp. dill weed
1 (10 oz.) pkg. frozen chopped spinach, well drained and rechopped
Pinch of garlic powder

Combine sour cream and mayonnaise. Add soup mix and combine thoroughly. Add remaining ingredients. Mix well and refrigerate until serving time. Makes about 1 quart.

Orange Sour Cream Fruit Dip

1/2 of 6 oz. can frozen orange juice concentrate, thawed (undiluted)
1 1/4 c. milk
1 (3 3/4 oz.) pkg. vanilla instant pudding mix
1/4 c. commercial sour cream
4 oz. cream cheese

Combine orange juice concentrate, milk, pudding mix, cream cheese; beat with electric mixer until smooth. Stir in sour cream. Chill 2 hours. Serve over assorted fresh fruit. Yields: 2 1/2 cups.

Coconut Cream Dessert Dip

1/3 c. shredded coconut
1 c. marshmallow cream
2 - 3 tbsp. red raspberry preserves
1 c. sour cream
1/4 c. chopped walnut
Mint leaves
Fruit for dipping: whole strawberries, green grapes, nectarine slices, cantaloupe and honeydew balls

Spread coconut in 9 inch pie plate, microwave, uncovered, toss with fork 2 to 3 minutes. Microwave marshmallow cream in medium bowl, stir in preserves until smooth, stir in coconut. Add sour cream, and walnuts, mix well. Spoon into serving bowl. Refrigerate until chilled, garnish with mint. Serve with fresh fruit for dipping. Makes about 2 cups.