Good simple product and simple ingredients

Fresh, great values, not sure about natural

this product taste so good on taco shell

Buy this all the time

My favorite brand n size

The best in my opinion

I realized at last grocery store visit I was paying more money buying 2 smaller containers and checked Sam’s club. Great price and I don’t need to worry about running out after a taco night. It’s a very handy size with long expiration date and this is the way to go.

I mean, it’s sour cream. Daisy is one of my faves. We eat a lot of it at our house, so it’s nice to grab at sams for convenience, but is usually cheaper if I watch for a sale at the grocery store. The large container can be a pain to have in the fridge even if you do use it fast enough to avoid it going bad. It’s taller than a stud container so you need the shelf height where regular size may fit. But it is also quite large around - so not fitting in a door for sure.

It’s sour cream! I use it in my chix flautas! Get a rotisserie chix, a large bowl and debone it and shred the entire chix. Then add a cup of sour cream, 4 or 5 Chipotle peppers with adobo sauce (the cone in a small can) I make sur I dice small. Then mix well adding more or less of either sour cream or chipotles. 2. fry a few tortys in Olive Oil (from Trader Joes’s) just to soften them so you can roll them later. 3. Fill the corn torty with 2 Tablespoons of chipotle chix mixture. Use a toothpick to secure and keep torty from opening during frying process. 3. Heat Olive Oil or lard at 350* in a skillet 4. Place each rolled up torty into hot grease and fry till golden brown. Usually about four or five at a time. Less if you’re a beginner. (You don’t want to burn the flautas so adjust the heat if necessary throughout the frying process) 5. Place cooked flautas on plate lined with paper towels. 6. Serve two or three per person with a huge dollop of sour cream and BON APPETIT! Optional. Sometimes if I gave leftover flautas I make these flautas into enchiladas! The sauce I make is: 1/4 c Olive oil; 1/4 c A/P flour, stir for three minutes to cook off the flour, add salt to taste…I use Celtic Salt because it has 82 minerals that table salt lacks and this salt helps keep you hydrated and leg cramp free. Add 3 +- Tablespoons Red Chili Powder, stir well. I use a whisk. Then slowly add good quality bottled water into the skillet and make a Rou. Might be about a whole 16.9 oz bottle of water depending on how dry the flour is. Just remember to pour the water in a little at a time while whisking the sauce into the thickness you like the sauce to be. Always taste before adding salt or chili powder to the sauce. Sometimes I’ll add a 1/4 teaspoon of Ground Cumin, 1/4 teaspoon oregano, and 1/4 teaspoon Cyanne pepper, sprinkle paprika for flavor. BON apetite!

Daisy is really SUCH a great sour cream brand. I’ve tried others and they had a weird back burner flavor to them but daisy is RICH, it tastes pure if that makes any sense. We are sour cream eaters around here (Slavic heritage) and appreciate the bigger tub of this stuff.