An easy and versatile dip. This recipe uses The Beach Rub by Saltbush Kitchen, a tasty spice rub that features native Geraldton waxflower & lemon myrtle.
- 1/3 cup sour cream
- 1 teaspoon The Beach Rub
- 1 teaspoon olive oil
- 1 teaspoon white wine vinegar
- Mix in a bowl with a spatula. Make sure it is well combined. Leave overnight in the fridge for flavours to develop.
- Because this dip uses sour cream, it's always best to keep it in the fridge until you're ready to serve, this will keep it firm.