Caraway Sour Cream Dip
A hearty, fall-worthy dip (or dressing) that’s the perfect foil to ingredients from a Heartland pantry, such as beets, potatoes, ham, hard-cooked eggs, dark rye bread and pickles.
Ingredients
5 Tbsp. cider vinegar
1/4 cup sour cream
1/4 cup mayonnaise
1/4 tsp. sugar
2 tsp. caraway seeds, pulverized with mortar and pestle or in clean coffee grinder
5 Tbsp. sunflower oil
Salt and pepper
Directions
Whisk vinegar, sour cream, mayonnaise, sugar, and caraway in a bowl. Whisk in oil a little at a time. Season generously with salt and pepper. Cover and refrigerate 2 or more hours to develop full flavor.
Suggestions
A platterful of fall foods such as beets, potatoes, ham, hard-cooked eggs, dark rye bread and pickles with this dip alongside could be thought of as Wisconsin’s answer to antipasto.
Tip: To make it extra zippy, add a few gratings of fresh horseradish or a dollop of prepared.
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