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Ingredients
- 1 1/2 cups sour cream (I prefer using Mexican crema)
- 1 1/2 tablespoons skim milk
- scant 1/4 teaspoon cayenne
- scant 1/4 teaspoon pure red chile powder
- scant 1/4 teaspoon granulated garlic
- salt to taste
Directions
- Whisk all ingredients together and refrigerate
Notes
I got this recipe from my friend Rochelle, a Texan transplanted to San Francisco. This is yummy to squeeze on tacos, burritos, black bean soups, etc."spicy" -- chipotles are nice.
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