Thursday, September 27, 2012

Farewell, Sour Cream

I've had some spare time these past few weeks.

And even though job hunting wasn't always fun,
and there were plenty of "getting settled' errands and projects...
the spare time has been a pretty good time.

Lately, said time seems to always be filled with cooking.
Or baking. Or experimenting.
And then eating. 

I'll spare you the details of each shamelessly Instagrammed recipe here,
but I DO want to share a secret with you.
If you listen, you will soon enjoy deliciousness such as this:
Photo from HERE because we ate ours just so, so incredibly fast. All of it.


Sour Cream is dead to me.
It has no place in the world anymore.

And this is why:

I've always been a fan of this stuff - after you eat it, 
Yoplait just starts tasting sweet, sweet, sweet. Almost stomachache sweet.

But, I'm a fan of Vanilla. With honey. I can't surrender ALL sweetness, right?

Then I discovered Plain, and it's like Sour Cream's non-fat, older, better-looking cousin.

Make the switch.

And to get you started, here's a recipe adapted from this blog. I crave it, often:

Hot Artichoke and Spinach Dip

1 jar (6 oz) marinated artichoke hearts, drained and coarsely chopped
1 pkg. (9-11 oz) frozen creamed spinach, thawed
1/4 cup mayonnaise
1 small garlic clove, pressed or 1/2 teaspoon minced garlic
1/2 cup grated Parmesan cheese

Preheat oven to 375 degrees.

Coarsely chop artichokes & put them in a medium bowl. Add spinach, mayonnaise, garlic, Parmesan cheese and sour cream and mix well.

Pour into a shallow baking dish or glass pie pan. Bake for 20-25 minutes at 375 degrees.

Serve it with tortilla chips, and see how fast it's gone. All of it.

And to make you happy about it:
1/4 cup Sour Cream: 108 Calories from Fat.
1/4 cup Plain Greek Yogurt: 0 Calories from Fat.


We've even put it on these, and in these, and in this. Go try it!

1 comment:

  1. Yeah my morning revolves around Greek yogurt.... I substitute it for literally everything. K, not literally but look!


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