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Jalapeno sour cream dip
Jalapeno sour cream dip is extremely delicious to taste with chips or nachos. Made with under 5 minutes effortlessly.
Course
Dips and sauces
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
0
minutes
minutes
Servings
4
servings
Calories
210
kcal
Author
Sujatha Muralidhar
Ingredients
1
cup
sour cream
4
tablespoon
mayonnaise
1
tablespoon
jalapeno
1
tablespoon
pickled jalapeno
½
teaspoon
garlic powder
¼
teaspoon
onion powder
¼
teaspoon
salt
Instructions
In a blender jar, add all the ingredients like sour cream, mayonnaise, jalapeno, pickled jalapeno, garlic powder, onion powder, and salt.
Pulse the blender for a minute or until all the mixture becomes smooth.
Transfer to serving bowl and enjoy with chips or nachos.
Notes
Storing Ideas:
Make ahead. This is a make-ahead-friendly recipe. It is good to prepare and rest for a couple of days before.
Refrigerator. Always store in an air-sealed container and refrigerate for up to 3 days.
Freezing. This jalapeno sour cream dip can separate upon thawing or reheating. Hence, freezing is not a good option for storing.
Nutrition
Calories:
210
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
22
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
322
mg
|
Potassium:
104
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
450
IU
|
Vitamin C:
5
mg
|
Calcium:
66
mg
|
Iron:
1
mg