I recently learned how to make a true Thai sriracha sauce instead of using store bought. It turned out to be a wonderful blend of spicy heat and garlic flavor! I came up this dip to help use up the batch I made and it turned out great as a dip for fresh veggies such as bell peppers, celery, cucumbers, and radishes. Feel free to turn up the heat by adding more sauce to the sour cream ;-)
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Ingredients:
1 cup sour cream
1/4 cup sriracha sauce
Directions:
Mix sour cream and sriracha in a small glass bowl and serve.
Mix together 1/2 cup pineapple yogurt, 1/2 cup mayonnaise, 1 Tbsp. orange- flavored gelatin (dry) and 3/4 teaspoon curry powder. Refrigerate for at least 30 minutes.
I found this recipe in a most unusual place - on the back of a packet of seeds! I bought a package of Trionfo Violetto beans, an Italian bean that is a lovely, deep violet color.
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When cooked, they don't retain that color, but they are delicious.