Wulf Jan 7, 2014 #21 I'm far from an expert, but I made some chip dip with sour cream / sliced up peppers that changed from a dip to a liquid rather quickly. I just assumed peppers wouldn't mix long-term with dairy but I'd be interested in seeing examples where it works.
I'm far from an expert, but I made some chip dip with sour cream / sliced up peppers that changed from a dip to a liquid rather quickly. I just assumed peppers wouldn't mix long-term with dairy but I'd be interested in seeing examples where it works.
bravesfan Jan 7, 2014 #22 For the butter i am thinking powder would be best for maximum dispersion And perhaps drying the peppers slightly would reduce the moisture content enough to be better in dips and cheeses
For the butter i am thinking powder would be best for maximum dispersion And perhaps drying the peppers slightly would reduce the moisture content enough to be better in dips and cheeses
