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Sriracha Crema
February 1, 2012
1 Min Read
YIELD: about 2 cups
1½ cups sour cream
½ cup mayo
¼ cup Sriracha hot sauce
1 Tbsp. Agave nectar or honey
zest and juice of 1 lime
Salt and pepper to taste
Recipe: Jeffrey C. Orr, CEC, Executive Chef, Dining and Culinary Services, Division of University Housing, University of Wisconsin-Madison
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