When it comes to sour cream, I am a bit of a snob, I will admit it. I like only the full fat, thick, stick to your ribs and your spoon kind of stuff. And it has to have flavour, too. Not just a white glob sitting on your plate.
So, when I saw this at the grocery store the other day, I got excited. Now here’s the thing, you can get ‘no fat’ sour cream (blech), low fat sour cream (5% – still blech) or regular, full fat sour cream (14% – yay!) Although you cannot tell it from this picture, this is 18% fat. That’s right, folks, eighteen full wonderful percentage points.
And so, I waited. I procured a coupon for a full dollar off. I scanned the ads and found it on sale for $1.99. I snatched it like one of my kids grabbing the last cookie from the jar and raced home with it (OK, maybe not raced, but you get the idea).
This is what 18% fat sour cream looks like inside. THICK. As in cream cheese thick. As in will not leave your spoon thick. As in will not spread on your tacos thick.
Taste? Very good. General spreadability and usefulness? Not so great. That being said, I bet this would be killer in recipes calling for sour cream. But for the time being, I am going to stick with my 14% and content myself with clogging my arteries at a slightly slower rate.
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