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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://twitter.com/12tomatoes
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@typeRecipe
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@idhttps://12tomatoes.com/idaho-sour-cream-cups/#recipe
headline
nameIdaho Sour Cream Cups
descriptionA delightful tangy appetizer bite that tastes good with a few sprinkles of sour cream and onion chips.
urlhttps://12tomatoes.com/idaho-sour-cream-cups
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 2 cups mashed potatoes
  • 1/2 cup french onion dip
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/3 cup sour cream
  • 1/4 cup parmesan, finely grated
  • 1 oz. bag sour cream and onion ruffles, crushed
  • Freshly minced chives, optional
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. Preheat the oven to 400° F and prepare a mini muffin pan with cooking spray.
  2. In a mixing bowl, combine the mashed potatoes, french onion dip, garlic powder, onion powder, sour cream, and parmesan cheese. Season with salt and pepper.
  3. Using a small ice cream scoop, scoop one level scoop into each muffin.
  4. Bake for 30 - 35 minutes or until the tops are lightly golden. Let set for 5 minutes.
  5. Top each with a dollop of sour cream, crushed up chips and fresh chives. Enjoy!
A delightful tangy appetizer bite that tastes good with a few sprinkles of sour cream and onion chips.
Course: Appetizer
Allergen(s): Milk, Milk

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Idaho Sour Cream Cups

A creamy tangy bite with a crispy sour cream and onion topping. Mix the French onion dip right into the mashed potatoes.

Idaho Sour Cream Cups

4.1 from 9 votes
Cuisine: American
Servings: Makes 24 cups
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2 cups mashed potatoes
  • 1/2 cup french onion dip
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/3 cup sour cream
  • 1/4 cup parmesan, finely grated
  • 1 oz. bag sour cream and onion ruffles, crushed
  • Freshly minced chives, optional
  • Kosher salt and freshly cracked black pepper, to taste

Preparation

  1. Preheat the oven to 400° F and prepare a mini muffin pan with cooking spray.
  2. In a mixing bowl, combine the mashed potatoes, french onion dip, garlic powder, onion powder, sour cream, and parmesan cheese. Season with salt and pepper.
  3. Using a small ice cream scoop, scoop one level scoop into each muffin.
  4. Bake for 30 - 35 minutes or until the tops are lightly golden. Let set for 5 minutes.
  5. Top each with a dollop of sour cream, crushed up chips and fresh chives. Enjoy!