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Measure 16 ounces (454 g) of sour cream to a mixing bowl. Then add ½ cup (50 g) of Parmesan cheese and 1 tablespoon of Dijon mustard. Stir to combine and then add salt and pepper to taste. Add the salt a pinch at a time, though, since the Parmesan is already pretty salty. First, chop up 1.5 cups (72 g) of fresh chives. Then, in a mixing bowl, mix these with 16 ounces (454 g) of sour cream, 4 tablespoons of lemon juice, and 3/4 teaspoon of salt. Once they’re mixed up, it’s ready to eat. Prep your cucumber first. Peel off the skin, then grate the flesh over a paper towel. Press a second paper towel over the first to squeeze out and absorb as much moisture as you can. Then transfer to a mixing bowl and mix with 16 ounces (454 g) of sour cream, 5 tablespoons of dried dill, ¼ cup (59 ml) of lemon juice, and 1 teaspoon of salt. First, place 16 ounces (454 g) of sour cream in your mixing bowl. Then add ½ cup shredded Mexican cheese and ½ cup (130 g) of red salsa. Next, add your seasonings: 2 teaspoons of dried parsley; 1 teaspoon of dried dill; ½ teaspoon garlic powder; ½ teaspoon of onion powder; ½ teaspoon of salt. Stir to mix, then serve. Start with 16 ounces (454 g) of sour cream in a mixing bowl. Then add 1 tablespoon of Worcestershire sauce, 1 teaspoon of white vinegar, and ¾ teaspoon of garlic salt. Stir to combine, then enjoy.
Use Parmesan cheese. Flavor with chives instead. Try cucumber. Go Mexican. Use vinegar and Worcestershire sauce.