How do you make sour cream dip?

Question

also, i have trouble melting cheese... :| how do you do it? thanks to any and all who can help me out. =)

Answer 1

I use a eight ounces of sour cream, eight ounces of non-fat cream cheese, minced onion, pepper, cayenne and powdered vitamin C.

Answer 2

HERBED SOUR CREAM BLUE CHEESE DIP  

1 cup sour cream

8 oz Philadelphia Cream Cheese, softened

1/3 cup blue cheese (or blue cheese crumbles)

2 tablespoons fresh chives or scallions, minced

2 tablespoons fresh parsley, minced

1 tablespoon fresh herbs (thyme, rosemary, basil, oregano)

2 teaspoons fresh garlic, finely minced

1 teaspoon Mrs. Dash (optional)

1/4 teaspoon red pepper flakes

1/4 teaspoon cracked black pepper

Allow cream cheese to sit at room temperature for 20-30 minutes before using.

In a medium bowl, beat cream cheese using a hand mixer until soft. Add sour cream, blue cheese, and remaining ingredients, mixing well.

Cover and refrigerate one hour before serving.

Serving Suggestion:

Serve accompanied by tortilla chips, celery sticks and cucumber strips, lemon and tomato wedges and a small bowl of hot sauce. Sprinkle vegetables with celery or sea salt and pepper.

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SOUR CREAM DIP  

1 cup Miracle Whip

1 cup sour cream

2 Tablespoons dill weed

2 Tablespoons parsley flakes

2 Tablespoons minced nions

½ Teaspoon Jane’s Crazy Mixed up Salt

Blend and Chill for 3 hours

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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.

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Answer 3

Method 1

I N G R E D I E N T S

1 cup cream

1 tablespoon cultured buttermilk

Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.

I N S T R U C T I O N S

In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated

Method 2

I N G R E D I E N T S

1 cup cream

1 1/2 cups pasteurized whole milk

1/2 cup buttermilk

I N S T R U C T I O N S

Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving.

Tips and Hints on Using Sour Cream

Sour cream is commonly used for dips, dressings, and sauces or simply "plain" as a condiment.

Never boil sour cream because it will curdle immediately.  To add sour creme to a hot liquid, remove the liquid from the heat source (or turn the heat to very low) and add the cream while stirring gently.

Avoid using sour cream in dishes with a lot of salt, as the salt may cause curdling.   Also dishes made with sour cream do not freeze well

Baking With Sour Cream

Cakes using acidic ingredients such as sour cream may development a metallic flavor if baked and stored in an aluminum pan.  To prevent this reaction from taking place,   line the bottom of the pan with parchment paper before adding the batter to the pan.