Zesty Sour Cream Dip Recipe (2024)

FAQs

How to make sour cream at home in 5 minutes? ›

Place 1 cup heavy cream and 1 tablespoon freshly squeezed lemon juice or distilled white vinegar in a clean 1 pint glass jar and stir with a clean spoon until combined. Cover with a paper towel or cheesecloth and secure with a rubber band.

In a medium bowl, add the sour cream, mayonnaise, salt, pepper, garlic granules, onion granules, ground cumin, and cayenne pepper. Mix in one tablespoon of the minced chives. Mix with a rubber spatula until all the ingredients are fully combined and the dip is smooth and fluffy. Transfer to a serving bowl.

1 cup of evaporated milk, 1 tablespoon vinegar and let it sit until it thickens, allways start with both at room temp and keep them there, it kind of clots up on its own, refrigerating may be what kept your method thin. The vinegar works on the protein in the cream to make it thick.

As a general guideline, you can expect the product to stay fresh for approximately two weeks after opening the container. By smelling, tasting, and looking at the appearance, you can use your best judgment to ensure the product's freshness.

Add chopped fresh cilantro leaves and lime juice to plain sour cream for a fresh zesty flavor.

Cultured sour cream is made by adding a culture of Streptococcus lactis to pasteurized light cream and incubating at 72˚F until the desired flavor and thickness is reached. The lactic acid produced by the culture coagulates the protein, thickening the cream and adding the characteristically sour flavor.

Yogurt is your best substitute for sour cream. Whether you're baking or making a dip or sauce, yogurt is a 1:1 sub. That means if your recipe calls for 1 cup of sour cream, you can replace it with 1 cup of yogurt. Full-fat Greek or natural yogurts work best, but low-fat or even nonfat can be used, too.

Heating denatures the proteins, which allows the cream to coagulate and thicken more. Raw cream has not been heated; therefore, the proteins remain intact and will not coagulate the same way and cannot create a thick consistency. Dry milk powder may be added, for a thicker consistency, if desired.

Buttermilk is creamy and acidic like sour cream, so it's great for dressings and dips. Use 3/4 cup buttermilk for every 1 cup of sour cream called for in a recipe.

That said, the product can sour entirely when the lactic-acid producing bacteria is exposed to room temperatures. If this occurs, your sour cream may have an abnormally sour smell, or odor. Like other dairy products, sour cream can also grow mold and discolor.

Can I eat sour cream 2 months after the expiration date? ›

Shelf Life

According to the USDA, sour cream (opened or unopened) is good for up to three weeks after the sell-by date, as long as it's been stored in the refrigerator.

2 months from the time you bought it, or 2 months after the date printed on the container? Sour cream usually has a “sell by” date, rather than an expiration date, and usually, it will stay good for about 3 weeks after the date printed on the container, especially if it hasn't been opened and was properly refrigerated.

In fact, one cup (210 g) of cottage cheese can be blended with 4 tablespoons (tbsp.), or 60 milliliters (ml), of milk and 2 teaspoons (10 ml) of lemon juice to replace sour cream in any recipe. Cottage cheese is a soft, mild cheese that is lower in calories and fat and significantly higher in protein than sour cream.

If you run out, you can make a sour cream substitute with no cooking and very little effort. All you need is three ingredients (milk, distilled white vinegar, and heavy cream) and 24-48 hours to let it ferment and thicken.