One of my favorite things to make is a simple base for what could be considered a white sauce, but it isn’t a sauce – cream cheese and sour cream. When put together in equal amounts, the resulting flavor combination is pretty darn good.
In fact, you can make some great dips from this combination – add in some taco seasoning, and you have a simple taco dip. If you’re serving it for a party (or just want to spruce up a night in 😉 ), layer the dip, then some shredded cheese, shredded lettuce, finely diced fresh tomatoes, and if you want, black olives (either sliced or diced). You can also put on green onions, and try out some other flavors such as some chopped cilantro to make it a more authentic taste (and a whole bunch of aroma). This dip goes perfectly with your favorite tortilla chips (personally, I have fallen in love with salt-free chips – they actually allow the flavor of the salsa or dip you’re using to come through, and not get distracted by the saltiness).
However, there’s another really awesome thing that you can do with this same combination. Mix the sour cream and the cream cheese together in a mixing bowl, then stir in some chopped olives and some shredded cheese (generally cheddar, but I think a good Monterey Jack or even one of those “Mexican” blends you see in the store now). Next, taking some soft flour tortillas – a recommendation on that would be to use the pre-refrigerated types like Aztec and to use the larger sizes, such as burrito size – spread the mixture over the tortilla. Roll it up, then you can either store it whole for later consumption, or you can pre-slice it for serving at a party. Serve with salsa on the side.
A note on yields – a combination of 8oz cream cheese and 8oz sour cream (appx 227g) will yield around 8 full tortillas for rolling up. Of course, I’ll get some flack for saying this 😉 but this recipe does work very well using fat free versions of both sour cream and cream cheese. Also, preparation is made easier when the cream cheese is softened – the best way to do that is to either leave it out for a couple of hours to get up to room temperature, or stick it in the microwave (on a microwave safe plate or bowl if it’s a block; you can use the container if it’s “spreadable” cheese) for about 15 seconds on high (that’s at 700 watts, for 1100 watts that’d be 10 seconds).
Try it out at your Christmas parties this year. You will definitely like it! 😀