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Sour Cream Dip or Sandwich Spread

Makes about 1/2 cup

The southwestern-style seasonings in this sour cream enhance the flavors of fajitas or other tortilla wraps. I first made it to top my Tortilla Sandwiches with Peppers and Onions, which is in the similar and related recipes. Then I got the idea to make some to use as a dip for fresh vegetables and tortilla chips. It is a nice change from the usual dip. The recipe can easily be doubled or made in any amount.

Ingredients

  • 1/2 cup sour cream (can use reduced fat) (see notes below)
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 2 teaspoons chopped fresh cilantro (can use 1/2 teaspoon dried) (see notes below))
  • 2 tablespoons chopped green chiles (optional)

Mix all ingredients together until well combined. Let set about 30 minutes, then taste for seasoning, adding more if needed. Serve immediately, or refrigerate for up to 3 days.

Notes: Nonfat Greek yogurt can be substituted for up to half of the sour cream. For those who, like me, do not care for cilantro, dried adds just a hint of flavor without overpowering the other flavors.

Print Recipe

Similar and Related Recipes
Sour Cream Vegetable Dip with Dijon, Capers and Chives

Tortilla Sandwiches with Peppers and Onions

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