Monday, January 30, 2012

Sour Cream Powder--Spinach Artichoke Dip and Brown Sugar Sour Cream Fruit Dip

Sour Cream Powder is a tricky product.  I have been using it a lot the last couple of weeks and thought I would share what I have found.

I think the sour cream powder tastes better after it has been refrigerated; I also like to add a little lemon juice to mine.  I always stick mine in the fridge until it is time to serve it, even if that is only a few minutes.  The sour cream powder really thickens up when it is refrigerated. 

I have taken both of these recipes to parties and they have been a huge hit.  

Spinach Artichoke Dip

8 oz cream cheese, softened
1/3 cup freshly grated Parmesan cheese, plus more for topping
2/3 cup sour cream powder (add to ¼ cup hot water mix well, don’t worry if it is a little lumpy, after you bake it the lumps will be gone.)

1 cup FD Spinach (rehydrate in 1 cup hot water and drain)
1 cup coarsely chopped artichoke hearts, drained
2 teaspoons minced garlic
1/4 teaspoons

Preheat your oven to 400°. 

In a medium bowl -combine sour cream and hot water mix well,
Add the cream cheese.  Beat till smooth, either by hand or on low speed with a hand mixer. 

Add in the salt.

Fold in the drained spinach, garlic, artichokes, and Parmesan cheese.

Spread into a small baking dish or hollow our a loaf of artisan bread and fill the cavity with the dip.

Bake for 35 - 40 minutes or until the top is slightly browned.  Avoid over baking to prevent it from separating.

Sprinkle additional grated Parmesan cheese over the top if desired, during the last 5 minutes of baking.

Serve warm with baguette slices, pita chips, crackers, etc...

Sour Cream and Brown Sugar Fruit Dip
1 cup THRIVE sour cream powder
½ cup hot water
2 tablespoons THRIVE brown sugar, plus a little extra for garnish
1/2 teaspoon vanilla extract
1 tablespoon lemon juice

Mix sour cream, brown sugar, lemon juice,  and vanilla extract together. Let stand in refrigerator for flavors to combine (at least an hour or two or even better overnight). Garnish with a sprinkling of brown sugar.  Serve with fresh fruit such as apples or strawberries. 

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