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Measure 16 ounces (454 g) of sour cream to a mixing bowl. Then add cup (50 g) of Parmesan cheese and 1 tablespoon of Dijon mustard. Stir to combine and then add salt and pepper to taste. Add the salt a pinch at a time, though, since the Parmesan is already pretty salty. First, chop up 1.5 cups (72 g) of fresh chives. Then, in a mixing bowl, mix these with 16 ounces (454 g) of sour cream, 4 tablespoons of lemon juice, and 3/4 teaspoon of salt. Once they're mixed up, it's ready to eat. Prep your cucumber first. Peel off the skin, then grate the flesh over a paper towel. Press a second paper towel over the first to squeeze out and absorb as much moisture as you can. Then transfer to a mixing bowl and mix with 16 ounces (454 g) of sour cream, 5 tablespoons of dried dill, cup (59 ml) of lemon juice, and 1 teaspoon of salt. First, place 16 ounces (454 g) of sour cream in your mixing bowl. Then add cup shredded Mexican cheese and cup (130 g) of red salsa. Next, add your seasonings: 2 teaspoons of dried parsley; 1 teaspoon of dried dill; teaspoon garlic powder; teaspoon of onion powder; teaspoon of salt. Stir to mix, then serve. Start with 16 ounces (454 g) of sour cream in a mixing bowl. Then add 1 tablespoon of Worcestershire sauce, 1 teaspoon of white vinegar, and teaspoon of garlic salt. Stir to combine, then enjoy.
Use Parmesan cheese. Flavor with chives instead. Try cucumber. Go Mexican. Use vinegar and Worcestershire sauce.