What do you do with sour cream?
As a topping, I like it on baked potatoes & 7-layer bean dip. Sour cream finds it's way into my pound cake & muffin recipes. Years ago, I would blend it into my stroganoff. What are your recipes that always taste better when sour cream is an ingredient? Brand loyal? I put a dollop of sour cream on _____ !
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23 Comments:
Sour Cream is the hidden tang in my sauces. I also use it in some coffee cakes. I am not brand loyal.
JerzeeTomato at 10:27AM on 01/20/08
Fresh strawberries.
laura dot at 10:50AM on 01/20/08
When you make hamburgers on top of the stove, keep the burgers (and the buns!) warm while you quickly brown some onions in the pan juices. Top burgers with a dollop of sour cream and those onions. Moan....
lemons at 12:05PM on 01/20/08
Stroganoff, definitely
Salad dressings
Creamed horseradish (just a touch, mostly grated horseradish)
Dipping sauce for fish (sour cream, dill weed, salt, pepper, maybe some minced shallot... use like tartar sauce)
Baked goods (just a few recipes... I mostly use buttermilk)
Haven't made it in years, but an old friend of mine turned me on to this quick appetizer that was always really popular. It can be adapted to whatever you've got on hand, but the basic, original recipe was:
combine shredded cheese (she used cheddar, but use what you like), chopped olives, and lots of scallions; add just enough sour cream (or mayo, or both) to hold it all together; spread on a bread base (toasted baguette rounds or english muffins work well), broil until browned and bubbly; try not to burn mouth in impatience to eat
LoCo at 12:21PM on 01/20/08
cheesecake
sustarz at 12:25PM on 01/20/08
I prefer a local brand---full fat. Anyone have equal success with "light" sour ceam?
The famous Lipton Soup Onion Dip recipe---when did you eat this last?
JEP at 1:55PM on 01/20/08
Am I wierd for eating it straight out of the carton? Love using it for baking, always great moist results even when using reduced fat.
Favorite use: with perogies and caramelized onions.
Favorite brand: Breakstones, probably because it's all my mom bought when I was young.
protest at 2:15PM on 01/20/08
No favorite brand.
Use it on:
Nachos
Tacos
Chili
Salsa Dip
Baked Potatoes
Dips
Baking
as a substitute for buttermilk
Love sour cream!
SayWhat at 2:21PM on 01/20/08
JEP, light sour cream is what's usually in my fridge. I'm no big fan of sour cream, and certainly no connoisseur of it. So, since it's always going into a recipe, I don't find any detrimental effect in losing a lot of the fat.
LoCo at 3:01PM on 01/20/08
LoCo - that sounds awesome. And I am definitely going to try it.
I prefer full fat sour cream, but can deal with Breakstone Reduced Fat (the only brand) in a pinch. I use it on all the stuff people use it on, baked potatoes, chili, dips, etc. but my all time favorite way to use it is to mix it with a bit of maple syrup as a dip for strawberries. I'm telling you, I can't wait for summer.
chisai at 3:06PM on 01/20/08
Chili is perfect with a bit of sour cream.
Goulash
Potatoes, cooked any way, especially roasted with caviar on top of the SC
Dips
We use full fat at times, but usually low fat or vegan. The tofutti stuff is really good.
churchka at 3:25PM on 01/20/08
I like to bake with sour cream - it contrasts nicely with the sweetness. I use it in my Banana Bread, Coffee Cake, and Alice Medrich's amazing Sour Cream Chocolate Cake - tastes like dark chocolate and raspberries!
Tellicherry at 7:14AM on 01/21/08
As a frugal student I combined it with tomato sauce to make the sauce go further. Growing up my mother sometimes fed us sliced bananas with sour cream for dinner, sometimes with strawberries.
CanadianFoodieGirl at 11:13AM on 01/21/08
I use it in mashed potatoes, coffee cake, scones, swirled in sauces, substitute for cream, yogurt, buttermilk, creme fraiche if I'm out of any of those. Most unusual use - a teaspoon dollop in a glass of tomato juice or V8.
PerkyMac at 11:27AM on 01/21/08
Plain, as a dip for pretzels
As an ingredient in sauerkraut soup and many other soups (mushroom, for example)
As a topping for any bean soup
In Szekely gulyas, any paprikash dish, or Stroganoff
In scrambled eggs
Mixed with bananas or strawberries, with sugar sometimes
And of course, a boatload of the stuff on baked potatoes
CheesePlease at 11:46AM on 01/21/08
Dip ripe fresh strawberries in sour cream & then in brown sugar...good tasting finger-food dessert!
CFG & CheesePlease----I like the idea of using sliced bananas...blueberries would work for me, too:)
Anyone mix with their guacamole?
JEP at 4:53PM on 01/21/08
Anyone mix with their guacamole?
No! NO! NNNOOOOOOO!!! This is just so wrong. Not quite as bad as adding mayo, but very close.
Okay. Sorry. Not trying to bag on anybody else's taste preferences. It's just that I was born, raised and currently reside in the land of guacamole (Southern California). I was taught to make it by Mexicans. The only things it should contain, other than salt, which is the only mandatory add-in, are minced onions (preferably red), chopped tomatoes (seeds removed), a bit of cilantro and/or fresh minced hot chile pepper is acceptable, and an optional, tiny squeeze of lime (way less than you think... if you can tell it's there, you used too much) (lemon will do in a pinch, but it's not preferred). That's it. No garlic. No vinegar. No mayo. No sour cream. No celery. No sugar.
"Hi. My name is LoCo and I'm a snobby guacamole purist."
please forgive my outburst
LoCo at 6:33PM on 01/21/08
OMG LoCo---sorry I offended you:)---didn't say I made guacamole this way but have seen recipes that included sour cream:( btw---just trying to increase some discussion on this thread by adding the question:) Your recipe does sound like a good authenic one! And your recipe for the cheesy bread spead sounds a little like a recent one over on the super site, Simply Recipes--delicious photo!
JEP at 7:10PM on 01/21/08
It is the last thing I add when I make Enchilada sauce for my Chicken Enchiladas. It is good enough to eat as dip.
eatorama at 7:38PM on 01/21/08
I absolutely love sour cream. I use it in baking, I use it as a dip for pretzels (with some dill and garlic), I spread it on top of a slice of whole-grain bread or bagel (sprinkled with dill and salt, or just salt). I eat it with pancakes and latkes, baked potatoes and even quiches and knishes:-)
brooke29 at 7:42PM on 01/21/08
I've also blended equal amounts of mascarpone & sour cream then sweetened with a little pwd. sugar to use as a fesh fuit topper
JEP at 9:02PM on 01/21/08
Oh, JEP's last comment reminded me that a little Armagnac stirred into sweetened sour cream is great on a plum galette (or other cooked fruit dessert, I'm sure).
CheesePlease at 11:40AM on 01/22/08
Baked potatoes! I can't eat a baked potato plain...it needs it's sour cream!
Hillary
Chew on That
Chew on That at 2:57PM on 01/22/08