Prep 5 mins
Cook 0 mins
Adapted from The Culinary Institute of America: Grilling cookbook. Easy and quick to make!
- 1⁄2 cup mexican sour cream (or regular sour cream)
- 1⁄2 teaspoon finely grated lime zest
- 2 teaspoons lime juice
- Combine all the ingredients and mix well.
- The cream is ready to use now, or it can be stored in a covered container in the refrigerator for up to 2 days.
This is so easy to prepare...we loved the tang of the lime and what a surprise for those who aren't expecting it...I served this over Southwest Smothered Chicken ...this is a keeper and will be made often...thanks for posting it :)
Very good! Served this with a Baked Potato that had a corn, cilantro and lime mixture. It is very easy. I used fat free sour cream. I am sure with the full fat version it would be heavenly!
Very tangy and a nice addition to Mexican food. I think the sour cream here, in Cyprus, might be thinner, so next time I will use more zest and less juice. This is a keeper. Thanks Sharon123!