Fiesta Sour Cream Dip
Whip up a big bowl of this crowd pleasing dip at least 4-6 hours ahead of time. Then, have fun choosing a combination of fresh vegetables to serve with it. This time I used these cute mini sweet peppers, carrot sticks and Kohlrabi! But, celery, cauliflower, cherry tomatoes and broccoli are also great choices. Whatever you decide, make sure you have a lot as they will disappear fast!
*** Feel free to adjust seasoning to your liking. If you enjoy "hot," add an extra 1/8 TSP of Cayenne.
Servings: 2 Cups
Ingredients
- 1 Cup Light Mayonnaise
- 1 Cup Light Sour Cream
- 1 TBSP Chili Powder
- 2 TSP Oregano
- 1 TSP Dried Parsley
- 1 TSP sugar
- 3/4 TSP Garlic Powder
- 1/2 TSP ground Cumin
- 1/2 TSP Onion Powder
- 1/4 TSP Paprika and more to sprinkle on the top!
- 1/4 TSP Salt
- 1/8 TSP Cayenne Pepper
Instructions
- Measure all the dry ingredients into a little bowl and stir to combine.
- In a small bowl, mix together the Sour Cream and the Mayonnaise. Then sprinkle the dry ingredients over the top.
- With a small whisk or a fork, mix it up good until well combined. Cover and refrigerate 4-6 hours for the flavors to develop.
- Get your veggies prepared and on a plate and then serve. Stand back and wait for the compliments!
