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Sriracha Crema

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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