But it allows us to avoid accumulating a stack of #5 plastic containers that come with buying regular sour cream. Waste reductionīuying heavy cream in a cardboard container does still generate some waste. In the end, it’s going to depend on individual taste buds to decide which you prefer.Īnd as far as waste goes, this recipe is a game changer. It, too, only requires two ingredients, but you may not always have one of them on hand. In a side-by-side comparison of this recipe and the creme fraiche, the creme fraiche wins for being an almost exact replica of our favorite store bought sour cream. I recommend that you try my creme fraiche recipe, too. This will work perfectly in our homemade buttermilk ranch dressing, favorite dips, dolloped on soup, or served with our favorite refried beans. The recipe results in a finished product that’s similar to sour cream and almost a bit yogurt-like. That’s an easy fix though - just stir in a teaspoonful of lemon juice if you prefer a tangier version. This homemade sour cream is creamier, has a richer flavor, and isn’t quite as tangy. When we’ve been using our favorite brand for years upon years, any change in flavor can seem “not right.” Which translates to “not what we’re used to.” (Anyone remember mom trying to make the switch from name-brand cereal to a generic version to save money?) The fact that this recipe uses ingredients commonly found in many kitchens makes it a great substitute and a good way to replace sour cream in a pinch. Stored in the refrigerator, this will keep for up to two weeks. You’ll simply stir the lemon juice into the heavy cream, cover loosely, and set out at room temperature until thickened (overnight or up to 24 hours).
I used apple cider vinegar you can also use your favorite distilled vinegar. There’s a negligible difference in taste. If you do not have lemon juice on hand, you can substitute vinegar. Lemon juice - Use bottled lemon juice or juice from a fresh lemon. A one-pint container will make about two cups. (Don’t use fluffy whipped cream.) It’s best if you can avoid the ultra-pasteurized heavy cream, but if that’s all that’s available to you, it will work. We’ll choose the heavy cream that comes in a waxed cardboard carton.
Most of us, though, don’t have that option readily available. If you’ve got access to fresh cream, use that. Heavy cream - The main ingredient for homemade sour cream is heavy whipping cream with a fat content of more than 30%. So I was happy to discover that you can make a darned good sour cream substitute at home with just two ingredients. I’d really rather work with what’s readily available to me. This means keeping a starter culture on hand, though, and that’s kind of a specialty item. Traditional sour cream is fermented at room temperature with a starter culture.
#Sour cream recipe free
This keeps the dip fresh-and prevents cross contamination.Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started. Serve the dip in a pretty dish alongside platters of veggie dippers, chips, and crackers.īe sure to provide a spoon for serving so that folks are less likely to double dip. I don’t recommend using fresh dill when making this as a mix. This homemade dip mix will not last forever, but it will taste so much better!ĭate the homemade dip packet so that you can be sure to use it up within a few months for best taste and texture. Remember that commercial dip mixes contain preservatives and anti-caking agents. Be sure to label the bag with directions for preparing the dip. Simply combine all the dry ingredients in a small plastic container or snack bag and store it in a cool dry place. While prepared dip is only good for a few days, you can save time in the prep stages by making a homemade dip mix. This will allow the herbs and spices time to rehydrate and for the flavors to meld. Refrigerate until ready to serve.įor best texture, make the dip at least 30 minutes before serving. Place the sour cream in a small mixing bowl. Step-by-Step Instructionsĭill dip is super simple to make. The dill dip mix – the spice mix includes onion flakes, dried dill, parsley flakes, garlic powder, onion powder, and black pepper. You can also use mayonnaise, Greek yogurt, or a combination of any of the three. Sour cream – Sour cream is a common base for dips. This recipe for dill dip is made from just a handful of ingredients. It tastes better, AND it’s so much more affordable. It’s really just as simple, if not simpler, than buying a packaged mix. While there are plenty of commercial dips on the market, making your own homemade dill dip is the absolute best. The carrot stick, butter cracker, or potato chip can serve as a vehicle for all kinds of deliciousness.
Whether it’s hummus, salsa, or homemade sour cream dip like this onion dip, dipping veggies, crackers, or chips into a homemade dip makes for delicious snacking.
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