250g pot sour cream
250g pot cream cheese
2 tablespoons tomato ketchup (or add more to taste)
2 tablespoons worcestershire sauce(or add more to taste)
2 cloves crushed garlic


  1. Combine all ingredients in a food processor until smooth keep tasting and adjust quantities of ketchup/worcestor sauce until you get the ideal taste for your own particular preference.
  2. Refrigerate for a minimum of one hour
  3. Serve in a pretty dish with chips, vegetable strips etc.

This dip also makes a wonderful topping for fresh, crusty baguettes

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