Delicious southwestern-style sour cream/mayo dip
- Carbohydrate 2.25462718969394 g
- Cholesterol 21.0056250060406 mg
- Fat 8.11676206590525 g
- Fiber 0.478865633180256 g
- Protein 3.94125825070679 g
- Saturated Fat 4.08023694487888 g
- Serving Size 1 1 Serving (39g)
- Sodium 203.560592558193 mg
- Sugar 1.77576155651368 g
- Trans Fat 2.01215698904581 g
- Calories 96 calories
Step-by-step
- In a medium bowl, mix everything but the cheddar cheese.
- Add the cheddar cheese and mix again.
- Let sit in refrigerator for a couple of hours to let the flavors combine.
- Serve with any kind of good quality and solid tortilla chip - the brittle kind won't stand up to the dip and will break in it...
- Enjoy
Swapping the Base Fats
Replacing the mayonnaise with plain Greek yogurt reduces the overall fat content by roughly twenty percent, which changes the emulsion stability. High-fat mayonnaise coats the palate evenly and keeps the dairy solids from separating during the chill phase. Substituting lower-fat alternatives requires whisking the dairy aggressively for at least forty-five seconds to force a stable suspension before folding in the shredded cheddar.Controlling the Moisture Balance
Diced green chiles introduce excess surface water that thins the sour cream base. Drain the canned chiles in a fine-mesh metal strainer for ten minutes, pressing them firmly with a silicone spatula to remove residual brine. Neglecting this drainage step leaves pools of watery liquid on top of the mixture within two hours of assembly.Resting and Chip Selection
Allow the bowl to rest in the refrigerator at 38 degrees Fahrenheit for a minimum of two hours. This specific chilling window permits the ground spices to hydrate fully in the fat matrix. Serve the finished blend alongside thick, stone-ground tortilla chips boasting a thickness greater than 1.5 millimeters to prevent structural failure under load.
