It’s 1/4 + 2 TB of water. It’s a thin layer but it does cover in that size dish. Even if it’s uneven, by the time you’ve done all the layers it all works out. I’ve been making this for 20+ years. The thin layer adds a pop of color and flavor without being too much. Sara

I’ve only made this with sour cream. When you make this, the sour cream doesn’t make the dish “sour” but instead makes those layers creamy. I think yogurt would add a “tang” to the dish that might be noticeable. But I don’t know that for sure. If you are making it for an event, I’d recommend going with the recipe as is. If there’s no pressure and you’re curious, you could give the yogurt a try. Sara

Can I sub the scream with yogurt?