Talk about a tasty chip dip or cream sauce for fish, poultry or vegetables! This recipe is simple to follow and offers a few variations/options for chips, salads, or sauces. The cayenne pepper gives it a slightly spicy red tint which changes when adding more cilantro.
Chopped Fresh Cilantro
Sliced Green Onions/Chives
Minced Onion (Fresh or Dried Flakes)
Garlic Salt or Powder, or Minced
Heavy Whipping Cream
Real Cheese (optional)
After chopping all of the fresh ingredients, heat a saucepan on low of either 4 ounces or a whole tub of sour cream; keep in mind, adjustments are made to the Sour Cream and Heavy Whipping Cream to change the consistency from a thick dip to a thin sauce. Dips are usually made thicker, and the Heavy Whipping Cream is used to thin down the sour cream to turn a dip into a sauce.
The fun part about this recipe is that you decide how much of whatever you add and yu can also decide if you want chopped herbs and spices or ingredients cut up in a food processor. More Cilantro will make it more green and will make it the central flavor of the sauce. More Cayenne Pepper and less cilantro gives it a spicier, red color. Less Cilantro, Green Onions, and Pepper makes the Sour Cream the central flavor. You can add melted cheese to the heated creams to make it a thicker spicy cheesy flavor.
You will want to heat the sour cream and heavy whipping cream only when you add cheese or if you want it to be a sauce vs. a dip. Dips are better served cold unless you want a melted cheesy dip.
What does this work well with?
You can make your own chips, serve the hot or cold dip with raw vegetables, or cover your cooked vegetables, poultry, fish, or even a baked potato. I’m certain your family or guests will absolutely love it, just be careful not to make it too spicy!
This recipe was inspired by my Big Brother who made a delicious jalapeno cream sauce, served over fish.