This post has been sponsored by McCain Foods USA, Inc.©. All thoughts and opinions are my own.
This sour cream dip recipe gives your ordinary sour cream dip a touch of zing! Perfect for parties, a quick appetizer, or an easy snack.
I have a new sour cream dip recipe coming your way, my friends. Sour cream dips are great go-to recipes when you need something fast. They're easy to make, quick to serve, and everyone loves them. This one will satisfy that spicy food craving and lucky for us, we're serving it up with McCain© Dip'n Wedges™!
Dip'n Wedges are just what you need for this dip. They're battered v-shaped potato wedges, perfect for dipping, and they're made with 100% real potatoes.
Let's talk about how we make sour cream dip, shall we?
Mike's Zesty Sour Cream Dip Ingredients
First, gather up the following ingredients:
- Sour Cream. 1 (16 ounce container).
- Grated Cheddar Cheese. ½ cup.
- Spicy Brown Mustard. 2 tablespoons.
- Sriracha. 2 tablespoons, or use your favorite hot sauce.
- Paprika. 1-2 tablespoons, or use cayenne for a spicier version.
- Garlic Powder. 1 tablespoon.
- Lime Juice. From 1 small lime.
- Salt and Pepper. To taste.
How to Make Zesty Sour Cream Dip - the Recipe Method
Add all of the dip ingredients to a large mixing bowl.
Next, mix everything together with spoon, like so.
Get it all mixed up, nice and uniform, until everything is incorporated.
Refrigerate the dip for now until ready to serve.
For the Dip'n wedges, preheat oven to 425 degrees F. Spread the Dip’n Wedges on a single layer on a dark, non-stick baking sheet or a shallow pan.
Bake for 12 minutes, flip them over, then bake for another 12-14 minutes.
They look so good, don't they? Serve them up with the sour cream dip! BOOM! Just the right shape. Perfectly scoopable.
The perfect bite, isn't it?
The Dip'n Wedges are just right for this—easy to bake and ready to dip right in. Skip the potato chips and go for the Dip'n Wedges. This dip is ready to rock the potato!
You can also toss them into the oven and whip up your dip while they're baking. So easy! My sour cream dip pairs perfectly with the salty baked potato bites. Better than any store-bought dip! And it's made with simple ingredients.
Perfect for Parties
Party coming up? Having people over for game day? Bring this sour cream dip. It's super kid-friendly and ideal for backyard barbecues, summer gatherings, or quick get togethers. You name it! Whip this together and you'll get the party started!
The Zest Factor
I've incorporated sriracha along with spicy brown mustard and paprika for a bit of heat and zing in my dip. If you'd like to milder version, dial back on the sriracha and use a milder mustard.
If you're looking for an even spicier version, you can easily add more sriracha or incorporate your favorite spicy hot sauce instead. You can also use cayenne pepper instead of paprika or an even hotter chili powder.
Spice it up, my spicy food-loving friends! It's YOUR sour cream dip now!
Storage & Leftovers
Storing your Zesty Sour Cream Dip in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly.
Try Some of These Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Zesty Sour Cream Dip Recipe
Ingredients
FOR THE SOUR CREAM DIP
- 1 16 ounce container sour cream
- ½ cup grated cheddar cheese
- 2 tablespoons spicy brown mustard
- 2 tablespoons sriracha or use your favorite hot sauce
- 1-2 tablespoons paprika or use cayenne for a spicier version
- 1 tablespoon garlic powder
- Juice from 1 small lime
- Salt and pepper to taste
FOR SERVING
- McCain© Potato Dip'n Wedges™
Instructions
FOR THE SOUR CREAM DIP
- Mix all of the ingredients together in a medium sized bowl. Refrigerate until ready to serve.
FOR THE DIP’N WEDGES
- Preheat oven to 425 degrees F. Spread the Dip’n Wedges on a single layer on a dark, non-stick baking sheet or a shallow pan.
- Bake for 12 minutes, flip them over, then bake for another 12-14 minutes.
- Serve with the sour cream dip!
Notes
Nutrition Information
Shelby Cantonwine says
Made it as half recipe and didn’t have to make any adjustments. 1 and done! My new fav dip!
Mike H. says
That's so awesome. Enjoy, Shelby!
Gary Burk says
I liked it just fine but due to lack of certain ingredients I was forced to make some key changes. I have Sirachi, butI don’t particularly like it so decided to use Tabasco which I think is a better choice anyhow. No hot brown mustard, so I used grey Popon. The last change I made was had no limes so did without. I had lemons but was afraid to risk it. I ate my dip with Soops and it tired out very well.
Mike Hultquist says
Glad you enjoyed it, Gary, though it might have been 5 stars if you kept is as is! Haha, thanks for sharing.
Lance says
What measurement is a cup in ml
Michael Hultquist - Chili Pepper Madness says
Lance, 1 cup is 236.588 ML.
Reta Dunbar says
This is a must for football season! Sharing via e-mail with my family. I'm no longer on fb!
Michael Hultquist - Chili Pepper Madness says
Thanks, Rita! I appreciate the shares!