Easy Mexican Sour Cream Dip

You’ll want to save this recipe from The Weary Chef!


16 ounces sour cream, reduced fat is fine

 

1 teaspoon dried dill

 

2 teaspoons dried parsley

 

1/2 teaspoon garlic powder

 

1/2 teaspoon onion powder

 

1/2 teaspoon kosher salt
1/2 cup red salsa

 

1/2 cup shredded Mexican cheese

 

tortilla chips for dipping
Stir everything together except the chips.
Dip the chips into this tasty concoction and enjoy!
When I made this, I was using it to serve with Baked Empanadas. As such, I skipped the Mexican cheese because (for possibly the first time in my life) I wasn’t feeling cheese. I also used pico de gallo rather than salsa because I wanted it a bit on the chunkier side.
It was hella good, and will absolutely be making it as directed to dip chips in!
I didn’t take a picture because I forgot.  Imagine chunky sour cream with some stuff in it (but in a good way) and you’ll have the idea.

One thought on “Easy Mexican Sour Cream Dip

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