Sour cream works with any fruit. I make a to-die-for (I'm not prone to hyperboles) fruit dip with 1 part sugar to 3 or 4 parts sour cream, depending on how sweet you want it. Optional: a drop or two vanilla extract. Just mix it all up and serve with a plate of fresh fruit.
The most common substitutes are full fat Greek yogurt or sour cream - I prefer the yogurt route for its thickness. Or you can always make your own crème fraîche with heavy cream and buttermilk: http://food52.com/blog/3781-making-creme-fraiche-at-home
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