Monday, January 16, 2012

Seasoned Sour Cream {Champps Knock-Off}

I'm revisiting one of my recipes for the first time because it happens to be the most viewed post on Stella B's Kitchen.  I normally make a larger quantity than specified in the first post, so I've changed it to read accordingly.  I have  also included a printable version below.  

We enjoy eating out, but find eating out with three small children isn't fun.  At.  All.  {And our children are well behaved}  We also have a new challenge with our youngest child being severely allergic to peanuts, so any nut product is off limits for him.  Our last dining experience ended with us remembering his allergy after the food had been delivered, the wait staff frantically running to the chef only to find out the nightly special included a peanut crusted fish that was cooked in the same oil that cooked our child's french fries and then ripping the fries and burger (bakery buns aren't safe for him to eat either) from our child's hands and mouth...which caused quite a scene.  Needless to say, I would much rather make a home version of some of our favorites and enjoy a more relaxed meal with my family and know the Epi Pen will stay in it's case.  This is one of our favorite knock-off recipes.  I hope you try it!

Seasoned Sour Cream can be used for so much more than just a tasty dip for waffle fries.  Try it as a sandwich spread, in burritos or fajitas, as chip dip or as a dunker for your BBQ chicken sandwich.  

When you mix your dip, depending upon your tastes, you may want to decrease the amount of garlic powder and cayenne pepper at first and decide how much you like.  We like food a little on the zippy side, so it's perfect for our tastes.

Seasoned Sour Cream

printer friendly version

1 cup mayonnaise
1 heaping cup sour cream
1 Tbs dried parsley
1 1/2 Tbs lemon juice
1/2 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
2 tsp Worcestershire sauce
1/2 tsp freshly cracked pepper
1/2 tsp cayenne pepper
*optional~top with chopped green onion

Combine ingredients and refrigerate at least one hour before serving to allow flavors to combine.  Makes about 2 cups.  Keeps in refrigerator for a couple weeks.


  1. hi! This is a bit early... but I'm working on my post as I'm off for a vacation. YOU are being featured on next weeks tasty tuesday party! Come by and grab a featured button! Thanks for linking up to Nap-Time Creations.

  2. WOW!!! This looks so good!!! making this for my next bbq.....when everyone is over. I'm a follower now...great Blog. :-)


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