Add fresh chives or any favorite herbs and seasonings to sour cream for personalized dips that will complement cut vegetables, snacks, and main dishes.
When sweet cream is “soured” by the addition of lactic acid bacteria, it becomes that tangy smooth taste we love for dips, toppings, and desserts. All sour cream products are homogenized and pasteurized.
Discard entire container at first sign of mold or change in color.
• Unopened sour cream can be used within two weeks past the “sell by” date.
• A cottage cheese texture means that the container has been inadvertently frozen and thawed. Do not use.
• Fold in a little cream cheese for a richer and thicker topping.
Yogurt, if drained, will be adequate in some recipes.
Cheesecake, cucumbers, picante sauce, soufflés, stroganoff, vegetables, wheat toast
by BigOven team and Steve Murch
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