Sour Cream Seasoning (Chive Blend)

Ingredients

• 1 cup (packed) Fresh chives (Wash, pat dry, and remove any wilted stems)
• 1/2 cup Non‑fat milk powder (Provides the creamy base)
• 2 tablespoons Onion powder
• 1 teaspoon Black pepper (Freshly ground for best flavor)
• 1/2 teaspoon Citric acid (Gives the signature tang)
• 1 teaspoon Salt
• 1 teaspoon Granulated sugar

Instructions

1. Dehydrate the chives

   Spread the washed and thoroughly dried chives in a single layer on the dehydrator trays. Set the dehydrator to 115°F (46°C) and run for 8‑12 hours, or until the chives are completely brittle.

   Time: PT12H

   Temperature: 115°F

2. Rough‑chop the dried chives

   Transfer the fully dried chives to a cutting board and give them a rough chop to make blending easier.

   Time: PT5M

3. Blend chives with salt and sugar

   Place the chopped chives, salt, and sugar into the blender. Pulse until a smooth paste forms; add a splash of water only if the mixture is too dry.

   Time: PT2M

4. Mix the dry powder blend

   In a mixing bowl combine milk powder, onion powder, black pepper, and citric acid. Stir until evenly distributed.

   Time: PT3M

5. Combine paste and dry blend

   Add the dry powder mixture to the blender with the chive paste. Pulse a few times just until everything is uniformly incorporated.

   Time: PT2M

6. Package the seasoning

   Spoon the finished seasoning into an airtight jar, label with date, and store as directed.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

3 g

Fiber

1 g