They have been one of my favorite packaging ideas so far. So much easier to spread the sour cream. Sometimes I forget to redistribute the water and I get a bunch of milky water drenching my nacho (sad). But 90% of the time it’s great. And it won’t go bad as quickly as the tub.

As a society, we have all accepted the fact that mustard should be shaken before being squeezed. I think we can learn to do the same for sour cream.

Or we can use the package that RN posted a picture of. That works too.

You squeeze from the bottom, the liquid stays on the top. Give it a little massage before you use it and it reincorporates the liquid as well.

I use plain Greek yogurt on everything in lieu of sour cream, simply because I think it tastes better. As for the squeeze bottle thing... seems a bit silly, but I guess it makes sense as a marketing move, since I’m thinking most people probably don’t consider using Greek yogurt in this way.

The way the world decides who and who doesn't get the hammer for rape accusations is quite odd to me.