Lot's of flavor. Used this first on chicken and decided it would do well on just about any type of meat. Tweeked this just a bit, as the original recipe called for both the pepper AND the cayenne pepper - Yowza!
A take-off on a recipe from CDKitchen - Made this & it was great!
Does NOT have that "Oh, you used dry milk" taste, at all! Note: there is no way, when listing the ingredients, to let you know to use EITHER the butter OR the sour cream, so they are both listed, but choose one or the other!
I have no idea if this is Italian... recipe appears similar to cannoli filling. Anyway couldn't find anythig already published & this sounds really good. I would think you could use other flavorings or extracts if desired.