Blueberry sour cream pie is creamy and custardy, with a good hit of fresh fruit flavor and delightful “pops” of fresh ...

My go-to move is a tried-and-true fave, the OG two ingredient dip: Lipton onion soup mix and sour cream. No need to mess with perfection. However, ever since I discovered that I could mimic a similar ...

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(WJHL) Chef Julie Voudrie shows us how to make a sour cream pound cake. She shares the recipe with us, and teaching us how to mix in the ingredients. In this Food City Friday, Chef Julie Voudrie sh… ...

The tri-tip sandwich arrives with its faithful sidekick—golden fries—and two dipping sauces that deserve their own fan club. Photo credit: Joe This isn’t gas-assisted barbecue or some modern shortcut ...

The cross-section tells the whole story: perfectly pink tri-tip, piled generously on fresh bread with just enough sauce to make you smile. Photo credit: Delta R. During peak hours, the restaurant hums ...

Throughout 2025 I’ll be searching out the best tri-tip on the West Coast, starting from the south in San Diego and working my way up to its birthplace in the Santa Maria Valley and points north.

Peruse the perfect party dips, from spinach dip to salsa and hummus, for your next gathering. These are easy accompaniments to chips, bread, and vegetables for impressive entertaining.

Step 5: Let the cream ferment for at least 24 hours, and up to 48, at room temperature. Step 6: After the day of fermentation, store the sour cream in the fridge.

Those who like a mild sour cream may enjoy this mellow, lush sour cream that hails from Oregon. It’s a perfect pick for a dessert topping. 60 calories, 5 g fat, 10 mg sodium. $3.39 for 16 ounces ...

Beat in the sour cream and vanilla extract until combined, scraping sides of bowl as needed. Fold whipped heavy cream into cream cheese mixture. 4. Pour the mixture into the prepared pie crust.