Who doesn’t love a dollop of sour cream on tacos, quesadillas or nachos? With this dip, you can get that creamy topping with a flavor bonus, making it a standout condiment for Mexican dishes as well as for grilled meats, vegetables and seafood. Dish the mixture into a bowl, top it with (or stir in) cheese, black olives, and cilantro or green onion, or a combination of both, and you have a quick dip that tastes great with corn chips, raw vegetables or French fries. Use your favorite taco seasoning or make your own Mexican seasoning blend (see related recipe).
Football Foods
Creamy Mexican Dip
Ingredients
8 ounces regular or reduced-fat sour cream
¼ cup (1 ounce) pickled jalapeño slices, drained, plus more for serving
1 teaspoon Mexican/taco seasoning (see related recipe)
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon salt, plus more as needed
½ cup (2 ounces) coarsely grated Mexican cheese blend or sharp cheddar, plus more for serving
2 tablespoons red salsa
Chopped black olives, for serving (optional)
Chopped pickled jalapeños, for serving (optional)
Cilantro or green onions, lightly chopped, for serving (optional)
Directions
In a food processor, combine the sour cream, jalapeños, Mexican seasoning, garlic powder, onion powder and salt. Pulse until well mixed. Add the cheese and pulse just until combined.
Scoop into a bowl and refrigerate for at least 30 minutes or overnight. Before serving, swirl the salsa into the mixture; sprinkle with (or stir in) more cheese and jalapeños, black olives, and cilantro or green onions.
Serve with corn chips, hot fries or raw vegetables.
