Salsa and Sour Cream Topping

A bowl of chili is only as good as its garnish. While a dollop of plain sour cream offers a necessary cooling contrast to spicy stews, taking five minutes to compound that cream with spices and acid transforms it from a garnish into a highlight.

This recipe goes beyond the standard “sour cream and onion” mix. By folding in salsa, Dijon mustard, and a touch of curry powder, you create a complex, tangy, and savory cream that stands up to the boldest beef chilis. It bridges the gap between heat and cool, adding a creamy texture that is vibrant with flavor rather than just plain white noise.

Prep time: 5 minutes Chilling time: 30 minutes (recommended) Yields: 1 2/3 cups

The Ingredients

• 8 oz sour cream
• 1/3 cup salsa (your preferred heat level)
• 2 tbsp mayonnaise
• 1 tsp chili powder
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• ½ tsp onion powder
• ½ tsp curry powder
• Dash of ground red pepper (cayenne)

Instructions

1. Combine: In a medium mixing bowl, whisk together the sour cream and mayonnaise until smooth.
2. Season: Add the salsa, chili powder, onion powder, curry powder, ground red pepper, lemon juice, and Dijon mustard.
3. Mix: Stir vigorously until all ingredients are well incorporated and the mixture turns a pale, speckled salmon color.
4. Chill: Cover the bowl tightly with plastic wrap or transfer to a jar with a lid. Refrigerate for at least 30 minutes before serving. This downtime allows the dried spices (curry and onion powder) to hydrate and the flavors to meld.
5. Serve: Dollop generously over hot chili, baked potatoes, or spicy tacos.

Notes from the Kitchen

• The Curry Powder: It might seem out of place in a salsa-based dip, but the turmeric and warm spices in the curry powder add a savory depth that complements the cumin often found in chili. It’s the “secret ingredient” people won’t be able to guess.
• Make Ahead: This topping tastes even better the next day, making it a perfect candidate for prepping ahead of a dinner party.
• Storage: Keep refrigerated in an airtight container for up to 3 days.

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Salsa and Sour Cream Topping

An elevated condiment designed to accompany hearty chilis and stews. This recipe upgrades standard sour cream with fresh salsa, tangy Dijon mustard, and a surprising hint of curry powder. It offers a cool, creamy contrast with a complex savory kick that transforms a simple bowl of soup into a meal.

Courses: Condiment

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Prep Time 5 mins Rest Time 30 mins Total Time 35 mins Difficulty: Beginner Servings: 5 Dietary:

D Dairy

Ingredients

Servings

• 8 oz sour cream
• ¹⁄₃ cup salsa (your preferred heat level)
• 2 tbsp mayonnaise
• 1 tsp chili powder
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• ¹⁄₂ tsp onion powder
• ¹⁄₂ tsp curry powder
• Dash of ground red pepper (cayenne)

Instructions

Combine:

1. In a medium mixing bowl, whisk together the sour cream and mayonnaise until smooth.

Season:

1. Add the salsa, chili powder, onion powder, curry powder, ground red pepper, lemon juice, and Dijon mustard.

Mix:

1. Stir vigorously until all ingredients are well incorporated and the mixture turns a pale, speckled salmon color.

Chill:

1. Cover the bowl tightly with plastic wrap or transfer to a jar with a lid. Refrigerate for at least 30 minutes before serving. This downtime allows the dried spices (curry and onion powder) to hydrate and the flavors to meld.

Serve:

1. Dollop generously over hot chili, baked potatoes, or spicy tacos.

Note

The Curry Powder: It might seem out of place in a salsa-based dip, but the turmeric and warm spices in the curry powder add a savory depth that complements the cumin often found in chili. It’s the "secret ingredient" people won't be able to guess.

Make Ahead: This topping tastes even better the next day, making it a perfect candidate for prepping ahead of a dinner party.

Storage: Keep refrigerated in an airtight container for up to 3 days.

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