This is a fantastic recipe for green beans and mushrooms. At family reunions, this vegetable side dish is always served with no leftovers.
| Prep Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- ½ cup sour cream
- ½ cup light mayonnaise (such as Hellmann’s Light®)
- ½ cup salsa
- 1 teaspoon vegetable bouillon (such as Knorr®)), or more to taste
- 1 tablespoon taco seasoning mix (such as Old El Paso®)
- 1 cup shredded Cheddar-Monterey Jack cheese blend
Instructions
- Stir sour cream, mayonnaise, salsa, vegetable bouillon, and taco seasoning mix together in a bowl until smooth. Fold cheese into the creamy mixture.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 15 minutes.
- Seasoning can be adjusted to taste and available products.
- Best eaten within 2 to 3 days. Keeping longer tends to make thin out.
Nutrition Facts
| Calories | 69 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 187 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
The first time I made this, I used Mexican sour cream and it ended up way too salty. The second time, I subbed plain Greek yogurt for the mayo, and it was really tasty. I’m sure you can adjust the heat with different salsas and using pepperjack cheese.
Used all sour cream and no mayo. Also added aprox. 1 tsp of cumin. Tasty and easy recipe!
Super easy and quite tasty! 🙂
Really good, we used it as a dipping sauce for taquitos
This was good as is. Another time I made it, I didn’t have the boullion, so upped the taco seasoning. Also good.