Salsa Dip: Recipe Sunday

I am constantly amazed by the ability of sour cream to turn anything into a dip. Even if it already is a dip! Guacamole is pretty awesome, but add sour cream and you have guacamole dip! Yesterday, my wife made a salsa dip with some leftover homemade salsa.

Salsa Dip made from salsa and sour cream

I had never even thought of combining salsa and sour cream. But my wife whipped it up and my mind was blown. Of course, that salsa I made was pretty good in it’s own right. :)

This is so easy that I feel bad about writing a post about it. But I try to always post a recipe on Sundays and Financial Samurai has been inspiring me to  write more. So far I’m not faring to well in that challenge. :)

Salsa Dip
Prep time
Total time
Recipe type: dip
Serves: 8
  • 1 c. salsa
  • 1 c. sour cream
  1. In small bowl, combine salsa and sour cream.


In some ways, the point of this recipe isn’t so much to talk about a salsa dip. It’s about dip in general. Sour cream makes a great dip base and all matter of unconventional flavors. Don’t get caught up in making the same old dips every time. At home, whenever we had dip, it was French onion and Ranch. Maybe we had salsa. I was in college the first time I had guacamole! Those four dips were the totality of my exposure to dip until a couple years ago.

But have fun and try different flavors. I’ve used guacamole; this time was salsa. What other foods do you enjoy that can be mixed with sour cream to make a new and exciting dip?

Ingredient Subsitution – Greek Yogurt for Sour Cream: Tips & Tricks

English: Fajita with sauteed onion, red pepper...

English: Fajita with sauteed onion, red pepper, yellow pepper, green pepper, guacamole and sour cream. (Photo credit: Wikipedia)

When my wife and I have embarked on our quest to loose weight, we removed sour cream from our diets.  Even the reduced fat versions are too high in fat. Since cheese has remained an integral part of our diets, we had to reduce our other fat sources. For tacos, I started using guacamole instead (it’s a good fat at least), but then I was made aware of a much closer ingredient substitution for sour cream: Greek Yogurt.

When the greek yogurt craze first started, I gave it a try. I have to admit, I only ate half of my little yogurt cup and threw the rest out. I just didn’t like it. So when Jason of WorkSaveLiverecommended using Greek yogurt as a subsitution to sour cream in the recipe he whipped up to test the If You Can Read, You Can Cook taco seasoning, I was dubious.

He assured me that Greek yogurt really worked as a sour cream substitute. I gave it a try when I made tacos last week. It really worked. It turns out that while it tastes horrid as a yogurt, it tastes fine as a sour cream.

Greek yogurt has twice the protein of traditional yoghurt, but half the calories of sour cream and a fraction of the fat (1g per ounce as opposed to 6 for full fat sour cream).

Since taco night was such a success, I tried another experiment. Sour cream in mashed potatoes makes them extra creamy. Since removing sour cream from our diets, we’ve just been doing without the extra creaminess in our mash. On Sunday, I made mashed potatoes to go with our grilled chicken and corn. Ahh, creaminess, I missed you so!

Anyone looking for a substitute to sour cream, I would recommend looking no farther than greek yogurt.

Recipe Sunday: Seven Layer Dip

Seven Layer Dip is an easy and relatively quick dip that’s great for parties instead of the usual ranch and onion dips. My cousin’s wife started making it for family pot-lucks almost a decade ago and it was an instant favorite. It takes some practice to get it picture perfect, but it’s hardly any work at all to make delicious! Mine wasn’t the prettiest gal at the ball, but it sure was a crowd pleaser. If you want to save some time, you could use store-bought guacamole, but it only makes 5 minutes to make, and you can adjust the seasonings to your taste.

Like it hot? Try adding a tablespoon of hot sauce or a teaspoon of red pepper to the ground beef while it’s cooking. And don’t forget to use whatever your preferred temperature of salsa is. I used mild in this one, because it was for a party and I had to play down to least denominate when it came to spice.

Seven Layer Dip
Prep time
Cook time
Total time
Easy, Mexican dip
Serves: 15
  • 1 lb. ground beef
  • 1 avacado
  • ¼ tsp ground pepper
  • ⅛ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 16 oz. (1 can) refried beans
  • 4 c. shredded cheese
  • 8 oz. sour cream
  • 1 c. salsa
  • ¼ c. (1 small can) sliced olives
  1. Cook ground beef in skillet until no longer pink. Drain and set aside until room temperature.
  2. Peel and dice avocado. Put in small bowl with salt, pepper, garlic powder, and onion powder.
  3. Mash with back of spoon until creamy with small chunks. (Congrats!, You just made guacamole!)
  4. Spread refried beans in 9x13 pan.
  5. Pour and spread out ground beef over refried beans.
  6. Sprinkle half of cheese over ground beef.
  7. Spread sour cream over cheese.
  8. Pour salsa over sour cream.
  9. Gently spread guacamole over salsa.
  10. Sprinkle remaining cheese on top.
  11. Sprinkle olive slices on top of cheese.
Chill until ready to serve.