Tag Archives: sour cream

Fluffy Beginnings Omelette

A tasty and healthy way to start your day!

6 eggs
1 tsp baking powder
2 tbsp butter (or margarine)
1 cup diced bell peppers (I used red, orange and yellow)
1/2 cup sliced mushrooms
1/4 diced red onion
1/2 cup shredded cheddar
Optional: Hot sauce and light sour cream as condiments

In a medium sized bowl, crack eggs and whisk to combine. Add baking powder and whisk again, making sure there are no lumps of powder in your egg mixture. Set aside.

Heat a medium skillet over high, then coat with cooking spray and add 2 tbsp butter. Once butter has melted and starts to bubble, add peppers, mushrooms and onions and sauté for 6-8 minutes, until vegetables are tender. Re-whisk egg mixture and pour over veggies. Rotate pan to spread the egg mixture out and reduce temperature to medium-low. Clamp on a lid and allow to cook, undisturbed, for 6-8 minutes. Remove lid, and using a spatula, loosen omelette from the bottom of the pan. Rotate pan to continue distributing any loose egg mixture. Cover and cook for 3-4 minutes more.

Flip omelette and sprinkle top with cheese. Cover and cook 3-4 minutes more, or until cheese is melted.

Serve with hot sauce and sour cream as condiments. Shows above with 2 pieces of thick cut bacon.

Serves 4.

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Black Bean Dip

A lower fat take on a wonderful bean dip!

2 cans black beans (no salt added)
1 8oz brick of Neufchâtel cheese
1/2 cup reduced fat sour cream
1/2 cup hot salsa (or as hot as you like)
1 package reduced sodium taco seasoning
2 cups shredded reduced fat 4 cheese Mexican blend
1 bunch diced scallions (divided)

In a food processor fitted with a blade attachment, add everything except 1/2 of the scallions. Process until semi-chunky. Place in baking tin and cover with remaining 1/2 of scallions.

Bake at 350F for 30 minutes. Enjoy with tortilla chips, veggies, or crackers.

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Perfectly Frank’s “Crack” Dip

Four ingredients. Zero leftovers.

This is one of those dip recipes that you wouldn’t believe could taste so very good, yet be so very easy to make. Local restaurant extraordinaire Perfectly Frank’s makes this as “Crack Dip” on sale by the cup with toasted, seasoned pita chips for dipping.

1 lb mild (or hot) ground sausage (depending on your love of heat).
16 oz cream cheese (softened, cut into cubes)
1 cup sour cream
1 10 oz can of diced tomatoes with chiles

Brown sausage in a skillet; drain grease. Add cream cheese and tomato/chiles. Stir until combined. Transfer to a crock pot and stir in sour cream. Warm through and reduce to keep warm. Serve with corn chips, veggies, pita chips, or your favourite crackers.

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Cheesy Fiesta Bean Dip

Not the best photo, but this turns out like the filling of a bean burrito as a dip, and is well worth the time to make!

The final in the trinity of dips that are our freind’s favourites. It’s gluten free, and I’ve never had to put it in a heated chaffing dish because it seems to go so quickly.

1 1/2 cup sour cream
16 oz. can refried beans
8 oz. cream cheese, softened
1 package taco seasoning
2 cups shredded cheddar cheese, separated
1/4 cup salsa (mild if you don’t like heat, hot if you do!)

Preheat oven to 400F.

In a large bowl, mix refried beans, sour cream, cream cheese, and 1 cup of shredded cheddar cheese in a bowl until thoroughly combined. Add taco seasoning and salsa. Mix again until combined.

Transfer to 8″ x 8″ baking dish that has been sprayed with non-stick cooking spray. Top with remaining shredded cheese and bake until browned and bubbly (about 25 minutes). You can top with diced scallions if you like (I didn’t because the other two dips I served were topped thusly).

Serve hot with your favourite type of tortilla chips (we enjoy both the Tostitos with a Hint of Jalapeno as well as Tostitos with a Hint of Lime).

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Buffalo Chicken Ranch Dip

This dip always goes over well (you can adjust the spiciness/heat by how much of the buffalo wing/hot sauce you choose to use) at parties. Pair with chips/pita wedges and a good chilled white wine. (Recipe doubled and modified from Dinner At The Zoo Food Blog). This recipe works great for those of us who prefer ranch instead of blue cheese.

3 cups cooked chicken shredded
16 ounces (2 blocks) cream cheese, softened
3/4 cup buffalo wing sauce or hot sauce such as Frank’s® (You can adjust this up, for more heat; down, for less)
1 package dry ranch dressing mix
1 cup sour cream
2 cups shredded cheddar cheese
6 green onions, diced
cooking spray

Preheat oven to 425 degrees F.
In a medium bowl, mix together the chicken, cream cheese, buffalo wing/hot sauce, ranch mix and sour cream, until combined. If using a mixer, be sure not to break up all the chicken, or you’ll have a paste for a dip.
Coat an 12 inch skillet or chafing dish with cooking spray. Spread the chicken mixture into the skillet.
Top with cheddar cheese.
Bake for 20 minutes or until browned around the edges and cheese is melted. Sprinkle with diced green onions.

You can use rotisserie chicken, or bake off boneless, skinless chicken breasts (or thighs) and shred by hand.

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Bacon Cheddar Ranch Dip

The ultimate easy dip — served cold with corn chips, crackers, crostini or pita wedges. You can lighten up the calories by using reduced fat cream cheese and reduced fat sour cream, but don’t go for the fat-free. The texture will be way off and you probably won’t enjoy it.

1 8 ounce block cream cheese, softened
1 1/2 cups sour cream
1 cup shredded mild cheddar cheese (go for a thicker shred than the feather – it makes the dip have a better “mouth feel”)
1 packet powdered ranch dressing mix
8 slices bacon, crisply cooked and crumbled
5 or 6 sliced green onions
Optional garnishes: additional cooked crumbled bacon, sliced green onions

Place the cream cheese in a medium bowl; beat with a mixer until completely smooth (1-2 minutes).
Add the sour cream and beat for 1 more minute until thoroughly combined with the cream cheese.
Stir in the cheese, ranch mix, bacon and green onions until well combined.
Serve chilled, topped with additional bacon and green onions if desired.

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