START TO FINISH: 20 minutes CHILL: 1 hour MAKES: 1⅓ to 2 cups
Desired Stir-In (below)
1 8-oz. container sour cream
½ of an 8-oz. pkg. cream cheese, softened
1. Place desired chip dip stir-in in a medium bowl. Add sour cream and cream cheese. Stir until combined.
2. Cover and chill at least 1 hour. Stir before serving.
Bacon-Cheddar Stir-In: In a medium skillet cook 4 slices finely chopped bacon over medium heat until crisp, stirring occasionally. Stir in 1 clove garlic, minced; cook 30 seconds. Transfer to a medium bowl; cool. Stir in ½ cup shredded sharp cheddar cheese and ¼ cup thinly sliced green onions. Makes 2 cups.
Per 2 Tbsp. dip: 106 cal., 10 g fat (5 g sat. fat), 25 mg chol., 118 mg sodium, 1 g carb., 0 g fiber, 3 g pro.
French Onion-Chive Stir-In: In a medium skillet melt 1 Tbsp. butter over medium-high heat. Add 2 cups finely chopped onions and ½ tsp. kosher salt. Cook 5 minutes or until onions start to soften, stirring frequently. Reduce heat to medium-low. Cover and cook 10 to 12 minutes or until onions are very tender, stirring occasionally. Uncover; cook 3 to 5 minutes more or until browned. Transfer onions to a medium bowl to cool. Stir in 2 Tbsp. snipped fresh chives and ½ tsp. black pepper. Makes 2 cups.
Per 2 Tbsp. dip: 66 cal., 6 g fat (3 g sat. fat), 17 mg chol., 74 mg sodium, 3 g carb., 0 g fiber, 1 g pro.
Mexican-Style Stir-In: In a medium skillet cook 2 jalapeño peppers, seeded and minced (see tip, page 107), and 1 clove garlic, minced, in 2 tsp. hot olive oil for 2 to 3 minutes or until just softened. Transfer mixture to medium bowl and stir in 1 tsp. kosher salt, 1 tsp. chili powder, and ½ tsp. ground cumin; cool. Makes 1⅓ cups.
Per 2 Tbsp. dip: 93 cal., 9 g fat (5 g sat. fat), 24 mg chol., 172 mg sodium, 2 g carb., 0 g fiber, 1 g pro.
Peppercorn Ranch Stir-In: In a medium bowl combine 1 Tbsp. finely snipped fresh cilantro, 1 Tbsp. finely snipped fresh chives, 1 Tbsp. snipped fresh dill weed, ½ tsp. lime zest, 1 tsp. lime juice, ½ tsp. kosher salt, ½ tsp. freshly ground black pepper, and ½ tsp. paprika. Makes 1⅓ cups.
Per 2 Tbsp. dip: 83 cal., 8 g fat (5 g sat. fat), 24 mg chol., 108 mg sodium, 83 g carb., 0 g fiber, 1 g pro.