Dear fellow chowhounds, I could use your advice. An experiment didn't work: I made a dip from a pint of lowfat organic sour cream with about half a cup of veggie soup mix stirred in. The next morning it was very stiff and some of the veggie pieces were still hard, so I thought it needed a heck of a lot of moisture and added another pint of sour cream and half a cup of water. Well, everything softened up just fine but the result was pretty bland.
I have two pints of high-quality ingredients I don't want to waste! There's gotta be some way of incorporating this quart of underseasoned dairy into some cooked dish. Of course I can't boil it down since that would curdle the sour cream. Can you think of a recipe that would soak up the extra liquid and benefit from some creaminess?