Chile Lime Dip
I’m just going to come right out and say it. This feels silly. BUT, I felt like sharing right after I whipped up a batch to snack on. People often ask me what I eat when I’m at home and if I still like to cook there. The answer is “Whatever I want and yes.” Sometimes though, it’s nice to just throw stuff together. That’s what happens when I want this dip. Little Tajin into some sour cream and BOOM! Chile Lime Dip!
Now, I’ve went through the painstaking task of researching and developing the perfect ratio for a whole container of sour cream. Years of trial and error and hundreds of batches later, I’ve figured it out. And I did it all for YOU! The stupid simple “recipe” is below.
Add more Tajin or fresh lime if you want. Use low-fat or fat-free sour cream or use low sodium Tajin if you’re afraid of fat and salt. You shouldn’t be if you’re a reasonably healthy human being, but hey! What do I know. All I really know is that this dip is stupid simple. It’s a tasty little snack with vegetables or a kicky garnish for tacos, baked potatoes, and anything else you want light heat, acid, and creamy cool sour cream on.
[tasty-recipe id=”92877″]
Jillian Fae
Jillian believes her passion for cooking stems from the fact that she was born and raised in Southern California. The best climate conditions for growing the finest produce all year around and the diverse mix of cuisines have always been an inspiration to her. Her love and ability to make people happy by way of delicious food began at an early age and still grows today. She is the proud Chef and Owner of Jillian Fae Chef Services, a personal chef business specializing in private dinner parties, customized menus, and weekly meal preparation.
One Comment
Carla Gebert
I tried Tajin in Tofutti “better than sour cream” and was exstactic at how yummy it turned out. Since the Tofutti tubs are only 12oz I just add about a tablespoon of the Tajin to it, mix it up really well then let sit in the fridge overnight. Goes awesome with my Wilde Buffalo Chicken Chips.