Southwestern Style Sour Cream

This dip is shockingly delicious. It has a wonderful spicy, herby, and garlicky taste. And its (mostly) my own creation! (I adapted the spice mixture from an Emeril recipe for vertical roasted chicken with poultry rub.)

Anyways, there aren't any real "tips" for this recipe b/c it is so friggin' simple. Enjoy!

1 Tbsp garlic powder
2 tsp salt
2 tsp freshly made chili powder
1 tsp paprika (smoked paprika optional)
1 tsp freshly ground cumin
1 tsp dried basil, crushed with your fingers
1 tsp dried oregano, crushed with your fingers
1/2 tsp dried thyme, crushed with your fingers
1/2 tsp freshly ground coriander
1/4 tsp crushed red pepper flakes
1/8 tsp freshly ground black pepper
1/8 tsp cayenne, optional
16 oz sour cream
1 tsp garlic, finely minced
1 Tbsp fresh chives, finely minced
1 1/2 tsp fresh rosemary, finely minced
1 tsp fresh thyme, finely minced

Mix the spices together. Reserve all but 1 1/2 tsp for another purpose.

Mix the 1 1/2 tsp of the spice mixture, garlic, and fresh herbs into the sour cream. Cover and refrigerate for at least 1 hour.

Use as your would plain sour cream (e.g., as a dip for tortilla chips, on a baked potato or eggs, or in chili).