Dips with dairy products such as sour cream, yogurt and quarg can be used to provide a range of flavours.
Sour cream has a low pH, which extends shelf life and is ideal for use in dips. It can be mixed with flavoured ingredients such as garlic and onion or cheese and chive which will enhance and mellow the sharp dairy taste. Sour cream is often used in combination with fromage frais, which has a high solids, but low fat content. Similarly, it can be mixed with less expensive mayonnaise, which can be produced at higher thickness levels to even out the thinner sour cream. Yoghurt and quarg (fromage frais) based dips are generally sold as accompaniments to dry packed products such as crackers or crisps. Many flavours can be added to these with the most common being tomato.