French Onion Biscuits

Heavenly French Onion Biscuits

The caramelized onion flavor comes from the Daisy Sour Cream French Onion Dip. It has all the homemade flavor of caramelized onions and herby goodness, with none of the work. It makes the biscuits tender and flaky with a rich, decadent flavor.

Easy French Onion Biscuits Ingredients

All-Purpose Flour (2 cups): The most versatile flour, it can be found in most kitchens. It contains protein, which forms gluten, helping the dough stretch and create a light, airy texture.
Baking Powder (1 tablespoon, plus 1 teaspoon): A main ingredient for leavening. It adds volume and lightness to the batter.
Salt (1/2 teaspoon): Helps enhance the flavors and balances the dough.
Baking Soda (1/2 teaspoon): Another ingredient for leavening. It helps the batter rise and gives baked goods a light and fluffy texture.
Daisy French Onion Dip (1 1/2 cups): The secret ingredient to this delicious dish, the dip adds a creamy deliciousness. It has all the flavor of caramelized onions with none of the work. It makes the base of the sauce silky and creamy with the homemade tastes that like it took hours to develop.
Vegetable Oil (1 tablespoon, plus 1 teaspoon): One of the best options for baking, it has a mild, neutral flavor.
Salted Butter (4 tablespoons, softened): Accentuates the flavors of the biscuits and seasoning.
Everything Bagel Seasoning (1 tablespoon): A toasty, nutty seasoning with dried onion, garlic, and salt. It adds flavor and visual interest to the biscuits.

Substitutions, Variations, and Tips

Daisy Sour Cream Creamy Ranch Dip may be used in place of the French Onion Dip for an herbier flavor with all the same great qualities.
You’ll want to carefully measure your flour. The easiest way to do this is to scoop it into your measuring cup and level off the top with a knife.
Melted unsalted butter may be used in place of the vegetable oil. Make sure your butter is melted, but room temperature.
Other seasoning blends may be used in place of everything bagel seasoning. Experiment with your favorite blends for fun new combinations.
Don’t overwork your batter. Mix just until coarse crumbs form (see below). Then, pat the dough into shape. Overworking (overmixing) will cause tough biscuits.
You can cut the biscuits with a knife, biscuit cutters, or a round glass dipped in flour. Reshape any remaining dough to make more biscuits.
Lightly flour your work surface to keep the biscuits from sticking.
You can use a marble slab, parchment paper, or foil on your surface to form and cut the biscuits.
Line your baking sheet with parchment or use silicon baking sheets, sprayed with non-stick spray, to keep the biscuits from sticking to the pan.

How to make Easy French Onion Biscuits

Preheat oven to 425°F. Position one of the racks in the middle.
In a medium-sized bowl, whisk the flour, baking powder, salt, and baking soda until well mixed.
Spoon dollops of Daisy Sour Cream French Onion Dip and drizzle vegetable oil on top of the dry mixture. Stir until all is just moistened.
Lightly flour a surface. Turn the dough out onto the surface (including dry bits on the bottom of the bowl) and use your hands to knead the dough roughly 8 times.
Lightly re-flour the surface. Using a rolling pin or your hands to roll or pat the dough into a ¾” thick circle that’s about 8” wide.
Cut out 6 biscuits with a biscuit cutter or a sharp knife. Re-knead the scraps a couple of times, roll them back out, then cut 2 more biscuits. Discard any leftover scraps.
Line a cookie sheet with parchment or a silicon baking mat. Spray with non-stick spray.
Softly and carefully brush the tops of the biscuits with half of the softened butter (do not deflate biscuits by using too much pressure). Sprinkle the tops with the everything seasoning.
Bake for 12-15 minutes or until golden brown on top. If the seasoning begins to over-toast, tent cover with aluminum foil for the last few minutes of baking.
Remove from oven and serve warm with the remaining butter.

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by BSokolsky

French Onion Mushroom Ravioli

This Mushroom Ravioli with French Onion Sauce takes less than 15 minutes to prepare. With only 5 ingredients it is the perfect dish for busy weeknight dinners. The secret to the delicious sauce? The creamy and silky French Onion Sauce is made with Daisy Sour Cream French Onion Dip. It has all the homemade flavor of caramelized onions and herby goodness with none of the work. The quick sauce is combined with fresh packaged ravioli, creating an impressive, yet super easy dinner in minutes.

Not only is the French Onion Sauce easy to make, it’s also easily customizable. Fresh herbs and extra Parmesan cheese add an elegant touch. Adding any precooked meat or veggies to the sauce will make a heartier dish sure to please your family and friends. This recipe is easily scalable. You can double it for larger groups or divide it in half for a couple.

You’ll enjoy this restaurant quality pasta with French Onion Sauce so much that it’s sure to become a staple in your recipe rotation. This easy but simple dish will impress your guests with minimal prep time.

Mushroom Ravioli with French Onion Sauce Ingredients

Premade Mushroom Ravioli (18 ounces): Easily accessible in your grocery refrigerator section, premade pasta cooks in only a few minutes and have the fresh taste that rivals homemade pasta without the mess. The texture of fresh pasta is more tender and chewier than frozen pasta.
Daisy French Onion Dip (1 cup): The secret ingredient to this delicious dish, the dip, adds a creamy deliciousness. It has all the flavor of caramelized onions with none of the work. It makes the base of the sauce silky and creamy with a homemade taste like it took hours to develop.
Heavy Cream (also called Whipping Cream, 1/2 cup): Adds a richness to the sauce and thins it to the perfect consistency.
Parmesan Cheese (2 tablespoons, plus more for garnish): Best when freshly shredded, it adds a nutty saltiness to the sauce and is the classic finishing touch to pasta that you know and love.
Salt and Fresh Cracked Black Pepper (to taste): These simple spices found in every kitchen, elevate your dishes, and enhance the other flavors. Easily customizable to individual tastes, each person can adjust the seasoning of their portion.
Optional Fresh Basil (a few leaves): It adds a touch of freshness with the classic flavor for which Italian food is known.

Substitutions, Variations, and Tips

Any flavor of prepared fresh ravioli may be substituted for mushroom ravioli.
Frozen ravioli may be used in place of fresh, adjusting the cooking time per the directions on the package.
Half and Half, whole milk, or chicken broth may be used in place of heavy cream. Note, the sauce will be thinner.
Pecorino, Romano, or Asiago cheese may be substituted for Parmesan. Freshly shredded Parmesan is best. It’s more cost effective, tastes better, and melts better than pre-shredded cheese.
Try swapping the optional fresh basil for other fresh herbs. Fresh thyme or fresh rosemary would complement the mushroom ravioli well.
A sprinkling of dried Italian herbs is also a good compliment to the sauce.
Try adding fresh sauteed mushrooms for a heartier pasta.
Easily customizable by adding your favorite precooked protein such as grilled chicken, sun-dried tomatoes, or roasted veggies.
If the sauce is too thick, you can add a spoonful of hot pasta water, one spoon at a time until you reach the desired consistency.
If you’re serving a larger group, this recipe is easily doubled. Simply double the ingredients and follow the directions for preparation. Likewise, the recipe can be halved to serve a couple

How to make Mushroom Ravioli with French Onion Sauce

In a large pan combine Daisy French onion, heavy cream, and parmesan, slowly bring to a simmer (approximately 4-6 minutes). Stir often. Do not boil.
Meanwhile, cook the ravioli according to the package instructions in a large pot with salted water. Drain the ravioli.
Gently stir the drained ravioli into the warm sauce to coat.
If desired, season with salt and pepper to taste, and then garnish with fresh basil and additional parmesan cheese.

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by BSokolsky

No Bake Pumpkin Cottage Cheese Cheescake

With all the fall flavors you know and love, these rich and creamy No Bake Pumpkin Cottage Cheese Cheesecake Jars will hit the spot. Not only are they delicious, but they also come together in a just a few minutes. With cottage cheese replacing the heavier cream cheese in traditional cheesecake, these are not only lighter and fluffier but are also significantly lower in calories, fat, and carbs than traditional cheesecake. Now you can enjoy a delicious, decadent dessert without the guilt.

Quick and easy to make, these cheesecakes are perfect for any fall event from a simple weeknight snack to impressing your guests for holiday entertaining. Plus, there is no baking, saving oven space for other holiday favorites.

Made with only a few ingredients, this dessert packs creamy deliciousness in every bite. These cheesecakes have 50% less calories and 60% less fat than a slice of traditional cheesecake. Plus, they have double the protein of traditional pumpkin pie with 22% less carbs! Made with a few simple, high-quality ingredients, you can whip up these desserts in under 5 minutes.

Pumpkin Cheesecake Ingredients

Ginger Snaps (6 tablespoons, crushed): Adds a sweet, rich crunchy texture packed with fall flavors of molasses and ginger.
Salted Butter (2 tablespoons, melted): Adds a bit of flavor and holds the ginger snap crumbs together.
Daisy Cottage Cheese (1 cup): The secret ingredient in these delicious cheesecakes. It lightens the cheesecakes and adds a silky, creamy texture that you love in cheesecake.
Canned Pumpkin (also called pumpkin puree, 1 cup): Silky in texture with a deep orange color, it tastes and looks like fall. Full of fiber and micronutrients such as potassium and magnesium, with practically no fat, no salt, and no added sugar, canned pumpkin is a flavor bomb.
Pumpkin Pie Spice (also called pumpkin spice, 1 teaspoon): the perfect blend of fall flavors such as cinnamon, allspice, nutmeg, cloves, and ginger. It creates the depth of pumpkin pie flavor in fall desserts that you know and love.
Vanilla Extract (1/4 teaspoon): Enhances the flavor of desserts.
White Chocolate (4 ounces): Good quality white chocolate adds a sweet, buttery, slightly milky flavor to the cheesecakes.

Substitutions, Variations, and Tips

Animal Crackers, graham crackers or gluten-free cookies can be used in place of the ginger snaps.
You can substitute coconut oil for butter, if desired. Note, coconut oil has a slight coconut flavor.
No pumpkin pie spice, no problem! You can make your own spice mixture using ¾ teaspoon cinnamon, ¼ teaspoon each of ginger, allspice, nutmeg, and cloves. Mix spices together and use in place of pumpkin pie spice. Store any leftovers in a tightly covered container. Or, you can simply substitute a combination of cinnamon and nutmeg if you don’t have the other spices.
Roasted and mashed butternut squash, acorn squash, and sweet potatoes have similar texture to canned pumpkin with complementary flavors.
Chop the white chocolate into small bits and then microwave in short time increments (stirring between each round) to avoid scorching. Note that the chocolate may not look like it’s melting until stirred.
An immersion blender may be used in place of the food processor to create the creamy, light, fluffy cheesecake filling.
Cheesecake filling may be made up to 3 days in advance, stored in the refrigerator until ready to assemble dessert jars.

How to make No Bake Pumpkin Cheesecake Jars

Mix ginger snap crumbs with the melted butter. Set aside.
Puree Daisy Cottage Cheese with pumpkin puree, pumpkin pie spice and vanilla in a food processor until completely smooth (approximately 1 minute).
Chop the white chocolate baking bar into small even pieces, then place in a microwave safe bowl. Microwave at 30 second intervals until just melted (about 1 ½ minutes).
Scoop blended cottage cheese and pumpkin mixture into a mixing bowl and then use a rubber spatula to gently fold-in melted white chocolate.
Sprinkle 1 tablespoon of the ginger snap mixture into the bottom of a dessert jar.
Scoop ½ cup of cheesecake filling on top and smooth with the back of a spoon.
Sprinkle 1 more tablespoon of the ginger snap mixture on top.
Garnish with whipped cream, if desired.
Repeat with remaining jars. Chill for 2 hours before serving.

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by BSokolsky

Cottage Cheese Lasagna

Easy Cottage Cheese Lasagna

The ultimate chilly weather comfort food, Easy Cottage Cheese Lasagna is hearty, filling, and easy to make. Warm and comforting, luscious and flavorful, this lasagna is sure to become a favorite recipe. Easy Cheesy Lasagna is made a tad lighter with the addition of cottage cheese, which adds a creamy and slightly salty taste to the lasagna.

Perfect for family gatherings or entertaining friends, Easy Cheesy lasagna is easily halved for smaller groups or doubled for larger ones. Perfect for welcoming new babies or visiting sick friends, you’ll not only enjoy it yourself, but will want to share. It’s a snap to prep early and bake later. It also freezes well before or after baking.

Bursting with fresh flavor and cheesy deliciousness, this Easy Cheesy Lasagna is sure to become one of your favorite recipes. Layers of pasta, meat sauce, and cheese baked until hot and bubbly, it’s the perfect recipe for those chilly winter nights snuggled up by the fire. It’s perfect for parties as it can be prepared with little fuss early in the day and then baked while you visit with your guests. Be sure to try it for your next get-together.

Lasagna Ingredients

Daisy Cottage Cheese (2 1/2 cups): The cottage cheese is creamy and slightly salty, adding cheesy goodness to this lasagna. Cottage cheese has 70% fewer calories than ricotta and 150% less fat! Plus, cottage cheese adds a boost of protein to the dish.
Lean Ground Beef (1 pound): Look for beef that has less than 8% fat for the leanest option. The beef adds flavor to the lasagna and a boost of iron.
Jarred Marinara Sauce (2, 24-25 ounce jars): Quick, easy, and flavorful, look for sauces that are bright red and contain tomatoes, garlic, herbs, onion, and olive oil. Feel free to use a low-sodium version if desired.
Eggs (2, beaten): Acts as a binder for the cheese, it keeps the cheese from oozing out and becoming runny.
Parmesan Cheese (1/2 cup, grated): Best when freshly grated. It is an aged, strong flavored, hard, nutty cheese.
Dried Basil (1 1/2 teaspoons): Intense floral flavor, dried basil is best for dishes that cook for a long time. It adds the classic flavor for which Italian food is known.
Garlic Powder (1 teaspoon): Concentrated garlic flavor is great for dishes with long cooking time.
Onion Powder (1 teaspoon): Provides easy, concentrated onion flavor without the mess of chopping. It’s ideal for dishes with a long cooking time.
Mozzarella Cheese (3 1/2 cups, shredded): Milky, creamy, and grassy in flavor, it’s the perfect melting cheese. The richness compliments the tomato sauce, lending the classic Italian flavor.
No-boil Lasagna Noodles (12): Convenient in time and prep, no-boil noodles are the perfect shortcut. Plus, the consistency is perfect for lasagna. Typically, thinner than traditional noodles, no-boil noodles soak up the sauce and cook while baking without becoming soggy.

Substitutions, Variations, and Tips

Ground pork, sweet or Italian sausage, or cooked lentils may be used in place of part of all the ground beef.
6 cups of homemade sauce may be used in place of jarred.
Romano or Asiago may be used in place of Parmesan.
Provolone may be substituted for some or all the mozzarella cheese.
Par-boiled lasagna noodles may be used in place of no-boil noodles. Don’t over boil as the noodles will continue to cook in the oven. Gluten-free noodles may also be used.
Add some veggies such as fresh or frozen and drained spinach, sautéed mushrooms, shredded zucchini, finely diced carrots, sliced and drained eggplant, sauteed onions and green peppers.
Use 2 8×8-inch pans instead of a 9×13-inch pan. You can have one now and freeze one for later or to share one with friends. The recipe can also easily be doubled if you’re feeding a crowd.
To freeze fully prepared uncooked lasagna, wrap pan tightly in plastic wrap, and then wrap on aluminum foil. Thaw in the refrigerator for several hours before baking.

To freeze cooked lasagna, cool completely, cut into squares and wrap individual slices tightly in plastic wrap, and then wrap on aluminum foil. Thaw in the refrigerator for several hours before reheating. To reheat lasagna, remove original wrapping and place in a covered baking dish. Our preferred method of reheating is the oven. Heat in the oven at 350°F until warmed through (about 25-30 minutes). Or, if time is short, microwave on medium heat until hot in 30 second intervals.

How To Make Cottage Cheese Lasagna

Preheat oven to 350°F.
Drain the cottage cheese in a fine mesh strainer.
Brown the ground beef in a skillet over medium heat until no longer pink.
Add the jarred marinara sauce and set aside.
In a medium bowl mix the beaten eggs, drained cottage cheese, Parmesan cheese, basil, garlic powder, onion powder, and 1 1/2 cup of mozzarella cheese.
Starting with the sauce, layer the sauce, noodles, and cheese mixture in a 9×13-inch baking dish (noodles will not completely cover sauce – they swell as they cook). Repeat the layers twice.
Slightly press the noodles down into the sauce and then top with the remaining mozzarella cheese.
Bake 40-45 minutes or until brown and bubbly.
Let the lasagna stand for 15 minutes before serving to aid in slicing.

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by BSokolsky

Sour Cream Cheesecake

Made with only eight ingredients, this dessert packs classic flavor with a silky, creamy texture. You can whip up this dessert in less than 30 minutes.

Sour Cream Cheesecake Ingredients

Graham Crackers 1 1/2 cups): Adds a light, sweet, crunchy texture that you know and love from classic cheesecake.
Butter (1/4 cup, melted): Adds a bit of flavor and holds the graham cracker crumbs together.
Sugar (1 cup): Adds sweetness to the cheesecake crust and batter.
Eggs (2, beaten): Creates the thickness and stability in the cheesecake batter, providing the perfect structure.
Cream Cheese (16 ounces, softened): A rich, slightly acidy cheese, it has a delicate, mild flavor and is the main contributor of the silky texture of the cheesecake.
Salt (a dash): Helps enhance the flavors of the cheesecake and balances the sweetness of the batter.
Vanilla Extract (1 1/2 teaspoons): An essential ingredient in many desserts, it enhances the flavor of the cheesecake.
Daisy Sour Cream (1 cup): The star ingredient that gives the cheesecake its name. The sour cream adds moisture and adds a slight tang to offset the sweetness of the cheesecake.

Substitutions, Variations, and Tips

For best results, bring all ingredients to room temperature before assembling and use high-quality ingredients, such as Daisy Sour Cream.
For ease of baking and cleanup, wrap the bottom of the spring-form pan with aluminum foil.
Animal Crackers, gingersnaps, chocolate wafer cookies, vanilla wafer cookies, or gluten-free graham cookies may be used in place of traditional graham crackers.
You can use a clean glass bottom or a spoon to press the crust into the pan.
Adding lemon zest and 1 tablespoon of lemon juice to the batter will add a nice citrus note.
For best results, don’t overmix the filling.
Don’t remove the sides of the sprint-form pan until the cheesecake has completely chilled.
This velvety and rich cheesecake can be eaten as is or topped with a variety of fruit toppings. We love it with fresh strawberries or blueberries.
Since the cheesecake takes several hours to cool, we suggest making it ahead of time.

How to Make Sour Cream Cheesecake

Preheat the oven to 350°F.
Crust Layer: Stir together the graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling.
Filling Layer: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes.
Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake for 25 minutes. Remove from the oven and cool for 30 minutes. Don’t turn the oven off.
Sour Cream Layer: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Return to the oven and bake for 10 additional minutes.
Cool the cheesecake to room temperature (this will take a few hours). Then cover the top of the pan with foil and refrigerate for several hours to chill before serving.
To serve, remove the sides of the springform pan and place the cheesecake on a serving plate. Decorate as desired.

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by BSokolsky

Rosa Tomato Sauce with Pasta

This rich and creamy Rosa Tomato Sauce is bursting with flavor from the garlic, heirloom tomatoes, nutty parmesan cheese, and the creaminess of Daisy Sour Cream. This is a great pasta sauce for all types of noodles. We love it with fettuccine, spaghetti and pappardelle.

This delicious pasta with homemade sauce takes dinner to a new level, and in only 30 minutes! It’s great for both a quick, weeknight family dinner and for impressing guests when entertaining. Even your pickiest eaters will love this pasta dish.

This Rosa tomato sauce is packed with fresh flavors from the olive oil, onions, garlic, heirloom tomatoes, parmesan cheese, and Daisy Sour Cream. The seasoning can be adjusted to taste, adding spice with red pepper flakes if desired. If you like creamier sauces, you can add more Daisy Sour Cream. The sour cream and parmesan take this sauce to the next level, giving it a bit of saltiness and tang, and a whole lot of creaminess that helps the sauce cling to your pasta.

Rosa Tomato Sauce Ingredients

Dry Fettuccine (1 pound): The canvas for the sauce.
Olive Oil (1 tablespoon): You’ll need a good quality olive oil for sautéing the onions and garlic.
Green Onions (4, finely chopped): Milder in flavor than other onions and quick cooking. For a stronger onion flavor, you can substitute yellow or red onions.
Garlic (4 cloves, finely minced): A must for any great pasta sauce.
Heirloom Tomatoes (3, chopped): Known for their thin skin and juicy interior, these tomatoes are more flavorful, sweet and colorful than hothouse tomatoes. When used for pasta sauce, they bring a perfect balance between sweetness and acidity.
Petite Diced Tomatoes (14.5 ounce can): Packed at the peak of freshness, canned tomatoes have higher levels of vitamins A and K than fresh tomatoes.
Dried Herbs and Spices (2-3 teaspoons): Dried herbs and spices are readily available in most spice cabinets and pack bold flavor.
Chicken Bouillon (1 teaspoon): Adds a bit of highly concentrated flavor, perfect for sauces.
Salt (1 teaspoon): Taste as you add it and before serving to avoid an under or overly salted dish.
Daisy Sour Cream (1 cup): Adds a richness and creaminess to the sauce, mellowing out the acidity of the tomatoes.
Parmesan Cheese (1 cup, finely shredded): Best when freshly shredded, it adds a nutty saltiness as a finishing touch to the sauce.
Crushed Red Pepper Flakes (a sprinkle): As an optional ingredient, you can control the level of spice from none to mild to spicy. Season cautiously. A tiny pinch adds quite a punch.

Substitutions, Variations, and Tips

Feel free to use all canned tomatoes if heirloom tomatoes are out of season.
For a smoother sauce, carefully pulse with an immersion blender until smooth, taking care not to burn yourself.
Try adding your favorite protein for a heartier meal. This sauce is delicious with the addition of grilled chicken, ground beef, or cooked lentils.
Add some veggies. Dice those veggies and add them to the onions and garlic when building the sauce. Squash, mushrooms, and spinach add nutrients and taste great!
Try topping with basil leaves for a burst of freshness.

How to make Rosa Tomato Sauce

Heat the oil in a 12-inch skillet over medium-high heat. Add the onions and cook for 1 to 2 minutes stirring frequently until the onions are transparent. Add the garlic and cook for 30 seconds; stir frequently.
Stir in the fresh chopped tomatoes and cook, stirring frequently, for 4 to 6 minutes or until tomatoes are slightly cooked.
Add the canned tomatoes, thyme, marjoram, cumin, bay leaves, chicken bouillon, and salt. Add the optional red pepper flakes if desired. Cook for 2 to 4 minutes more. Remove from the heat and remove the bay leaves.
Add the sour cream to tomato sauce mix and stir constantly until heated through.
Mix with your favorite pasta, stirring to coat well.
Sprinkle with the Parmesan cheese and serve immediately.

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by BSokolsky

Sour Cream Strawberry Dip

Sour Cream Brown Sugar Berry Dip

You may not have heard of this quick and easy treat, but Sour Cream Brown Sugar Berry Dip is the perfect combination of tart and sweet. Full of juicy flavor and creamy goodness, this combination is perfect for entertaining or for a tasty treat to enjoy any time of the day.

Made with a few ingredients you likely already have in your kitchen; Sour Cream Brown Sugar Berry Dip is a cinch to throw together when your family and friends need a spur of the moment treat. Feel free to customize if you want to swap out the strawberries for other fruits. Perhaps even consider setting up a dipping station for more fun. Family and friends will love dipping their own berries. Just make sure they don’t double dip.

Sour Cream Brown Sugar Berry Dip Ingredients

Daisy Sour Cream (3/4 cup): The creamy and decadent base of the dip, the slightly tangy sour cream complements the sweetness of the fruit.
Orange Juice (1 teaspoon): Adds a citrus note to the dip without being overpowering.
Brown Sugar (1/2 cup): Adds a rich buttery, caramel flavor to the dip. Light or dark brown sugar may be used in this recipe. Use dark brown sugar for a deeper flavor or light brown sugar for a lighter flavor.
Strawberries (36 medium, about 1 1/2 pounds): Look for bright red berries with bright green caps. Medium to small strawberries work best for this recipe.

Substitutions, Variations, and Tips

Keep strawberries and other berries refrigerated before use. Wash with cool water, and then dry before using.
This dip is also great with apple or pear slices, as well as grapes!
Either fresh or prepared orange juice may be used in this recipe.
Try substituting lime juice for the lemon juice.
Turbinado sugar (raw sugar) may be used in place of light brown sugar.
Or you can leave out the brown sugar altogether.

How to make Sour Cream Brown Sugar Berry Dip

Combine the sour cream and orange juice in small bowl; mix well.
Place the brown sugar in another small bowl.
Dip the strawberries in the sour cream mixture and then roll in the brown sugar.

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by BSokolsky