Dairy Products are another avenue, which our family has been changing over a little at a time--items like yogurt (see here for a previous post on it), and sour cream in particular. Don't you wonder why the big dairy companies need to include: "cultured cream, grade A whey, modified food starch, sodium phosphate, sodium citrate, guar gum, carageenan, calcium sulface, potassium sorbate (preservative) and locust bean gum", while the smaller dairies-like "Western Creamery", only include "milk ingredients, bacterial culture and microbial enzymes" for just 75 cents more?
Don't you wonder why MOST sour cream packages (particularly those labelled "low-fat", "ultra low fat" etc), can't be called "Sour Cream", but must be called "Sour Cream Product" --I don't know about you, but alarm bells start ringing in my head when FOOD, can no longer be food, but is a "product"...just sayin'.
Here is my favourite summertime dip and sandwich spread--when herbs are a plenty in the garden.
1/2 cup sour cream (you know, the full fat kind)
1/2 cup mayo (not miracle whip...)
1 tbsp fresh oregano, chopped
1 tbsp fresh basil, chopped
1/2 tsp fresh lemon thyme, chopped
1 clove garlic minced
Mix it all together and let sit at least 1/2 hour before eating. Keeps for about a week in the fridge.
Tip: you can also add a bit of parmesan cheese if you like a nice rich dip too!
Tip 2: this makes the best sandwich spread with roasted vegetables and pita's!