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Strawberry Sour Cream Dip

Updated on August 5, 2012

Strawberry Sour Cream Dip

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When I was a kid, my mom would make this as a snack for us on hot summer days. It was cool, fruity, refreshing, and utterly yummy. Since we did not have a food processor, she would smash the strawberries with a fork and hand mix them with the sour cream. Then she would spread this on a crusty piece of french bread. An odd combination you say, but, oh, the memories of it are just soooooo yummy.

I have updated it a bit. I now use a food processor to mix it all up. Sometimes I make it smooth, sometimes a little lumpy, depending on my mood. I like to use graham crackers now for dipping - more kid friendly. But, sometimes, I still spread it over crusty bread.


  • 1 basket strawberries, washed
  • 1/2 cup to 3/4 cup sour cream, full fat for creamier, and fat free for a lighter taste
  • graham crackers
  • 1/2 tsp brown sugar


  1. Wash strawberries and pat dry.
  2. Place strawberries and sour cream in food processor.
  3. Pulse until desired consistency.
  4. Place in a bowl. Sprinkle with a bit of brown sugar for decoration. Serve with crackers.
  5. Store remainder of dip in refrigerator.


Depending on the consistency you want, use full fat or fat free sour cream. Obviously the full fat sour cream makes it a richer treat.

If you are serving this as a dip, sprinkle a little brown sugar on top for some color.

This works well served with cinnamon tortilla or pita chips as well.


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