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Makes 2 cups
1 container fat free sour cream, preferably Naturally Yours
1 teaspoon curry powder (the fresher the more pungent, madras is a good choice)
1 medium shallot, peeled and chopped fine
1 T olive oil
¼ cup fresh chives, chopped
In a small frying pan, heat olive oil to medium high. Add shallot and stir to mix in with the olive oil. Bring heat down if needed to medium and sauté until shallot is almost carmelized and softened. Take off heat and add curry powder, stir to combine. Cool completely.
In a small bowl, mix the sour cream and chives, add the shallot mixture. Adjust seasoning with salt-1/2 teaspoon should be enough. Cover bowl with plastic wrap and chill for four hours or overnight. A perfect complement with raw vegetables or crackers.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927