Sour Cream & Cheese Recipe
Make Sour Cream & Cheese Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base dip
Optional garnish & serving
Method
Base dip
- 1
prepare cream cheese
Remove the cream cheese from the refrigerator 20–30 minutes before starting so it softens. If short on time, cut it into small cubes to speed softening.
- 2
In a medium mixing bowl, add the softened cream cheese and sour cream. Use a rubber spatula or electric hand mixer on low to combine until smooth and homogeneous, about 1–2 minutes by hand or 30–45 seconds with a mixer.
- 3
Fold in the shredded cheddar and grated Monterey Jack (or mozzarella) until evenly distributed. Reserve about 2 tablespoons of cheddar for sprinkling on top if you plan to broil or bake briefly for a melty finish.
- 4
Add the finely chopped green onions, minced chives, minced garlic, lemon juice, Worcestershire sauce, salt, pepper, and optional hot sauce. Stir until all seasonings are incorporated and taste. Adjust salt, pepper, and lemon juice as needed.
- 5
If you want a smoother, lighter texture, chill the assembled dip for 30 minutes to allow flavors to meld. For a warm melty dip, transfer to an oven-safe bowl for the next step.
- 6
optional warm finish
Preheat the broiler or oven to 375°F (190°C). Transfer the dip to a small oven-safe baking dish, sprinkle the reserved cheddar on top, and broil on high 1–2 minutes or bake 8–10 minutes until the top is bubbly and lightly golden. Watch closely to avoid burning. Remove from oven and let rest 2 minutes.
Garnish & serve
- 7
Transfer the dip to a serving bowl if you prepared it warm in a baking dish and want a different presentation. Sprinkle the top with the reserved cheddar (if not already melted), a light dusting of paprika or smoked paprika, and the extra chopped chives or green onions.
- 8
Serve immediately with toasted pita chips, tortilla chips, or vegetable sticks. If chilled, bring to room temperature for 10–15 minutes before serving for best flavor and texture.
- 9
Store any leftovers covered in the refrigerator for up to 3–4 days. Reheat gently in the microwave in 20–30 second intervals, stirring between intervals, or reheat in a 325°F (160°C) oven until warmed through.