Oh my, potato pie! Let me count the ways…
To use this dip.
- Dip for veggies, chips, french fries, crackers, taquitos, flautas, garlic bread, mozerella sticks…
- Topping for your baked potato
- Mixed with hard-boiled egg yolks to devil your eggs
- Mix with potatoes, chopped hard boiled eggs, onions, and celery for potato salad
- Mix 2T with 1/2c tuna for tuna salad
- Spread on hearty sandwich bread for a killer mayo substitute
- As a dollop added to a bowl of fresh split pea soup (or chili… or tomato soup… or potato soup… or tortilla soup….)
- toss a little with fresh pasta and parm
- fold into a rice pilaf
- serve on your chicken enchiladas, or for Taco Night!
- probably more I haven’t thought of yet
- or just lick it off your fingers to get the last bit out of the bowl
It’s not nearly as fat-dense as just sour cream, because of all the other goodness folded in — and no added salt or sugar removes two of the other major tripwires.
You can substitute low-fat (not fat free — significant flavor will be lost) sour cream for some portion of the regular sour cream, and knock out more the fat and calories. Experiment to get a balance that suits you and yours.
If you like extra heat, use hot rather than mild Rotel (diced tomatoes & green chilis).
If you’re a garlic hound, add more Sriracha.
If you like things cheesy, add 1/2 c shredded parm, or 1 c shredded sharp cheddar… or whatever cheese you’re into.
Love avocado? Trying to cut some of the saturated fat? Try substituting 1/2 c mashed avocado for 1/2 c of the sour cream. (that’s about 1 small avocado)
Think bacon is the pot of gold at the end of the pig? Double (or triple) the bacon!
Basically — add, subtract, multiply and alter to suit your own buds!
This recipe makes 4 cups of dip.
(16 x 1/4 c servings)
[1/4 cup is just about right to dress a med baked potato or to make 4 deviled eggs]
- 1 can Rotel diced tomatoes & green chilis, drained
- 6 slices thick high-quality bacon — cooked, drained on paper towels, & crumbled
- 1 egg yolk
- 1 T lime juice
- 1 T Sriracha sauce
- 2 T dehydrated minced onion
- 2 T dried, or 1/2 c fresh chopped basil
- 1 T dried, or 1/4 c fresh chopped thyme
- 1 T dried, or 1/4 c fresh chopped parsley or cilantro (I like parsley better)
- 1 t black pepper
- 1/2 t mustard powder
- 3 T Chia seeds (like Bob’s Red Mill)
Mix ingredients together and chill for at least 1/2-hr before serving.
(I like to divide it up into 4-oz cups with lids so people can have their own little dip cup, and so leftovers are already portioned into smaller servings.)
Roughly, if you make this dip as written out here with regular sour cream, you get these
nutrients in 1/4 c:
- 100 calories
- 7g fat (4 Sat)
- 4 carbs
- of which 1.5g are fiber
- and of which 1.5g are sugar
- 3g protein