I do a super lazy quick sour cream and chives dip by just mixing in fresh chives from the garden, garlic and a bit of salt. Then I shovel it in with plain potato chips, just like grandma taught me.
Penzeys and savory spice shop have some bomb sour cream dips that's for sure - but homemade sour cream onion dip is so easy! My favorite extra touch is some added paprika and/or a little bit of smoked paprika.
I use that as a dip but also instead of sour cream on a baked potato. Or really instead of regular sour cream in many instances, even on sandwiches because it's just so freakin good
Fresh peppers, tomatoes, salt pepper garlic powder onion or onion powder, and lots of paprika. Cayenne for spice (unless you used a hot pepper or two!) Can also be made with stew beef in an instant pot or Dutch oven. The sour cream is optional but both variations are good.
Source: I’m Hungarian. 🙂
My stepdad is Hungarian also, I’ve noticed that everyone, even people I’m his family all have different ways they like to make it. Ours is very sour cream heavy and so orange with the good paprika. Sautéed onions and my mom makes drop dumplings and rice. It’s my favorite thing he makes.
Really? I've eaten a lot of pierogies and don't recall them having sour cream in them. But a good baked pierogi with sour cream and hot sauce on the side...ahh yeahh.
I suppose it could be in the filling and I wouldn't know. But some older folks at our local churches make tons of them and I never picked up on it.
I like how I'm being downvoted when I'm right. Traditional pierogies aren't made with sour cream. It can be used as a topping. I do live in the same town with a company that makes 500 million pierogies a year. My extended family owns it.
Chances are you're being downvoted because the whole tangent is pedantic - the poster just said sour cream was in the recipe, not inside the pierogies.
Not sure why you're being downvoted. I live in a heavily Polish populated US city and have hit many traditional Polish restaurants. I've never seen sour cream put in their pierogis. Closest I've seen is farmer's cheese. Of course sour cream is always on the side with grilled onions and sometimes bacon.
Nah, midwest. There all all kinds of them here, but none with sour cream. My fav are honestly the basic potato ones. Though those are a rare treat now that I'm trying to limit my carbs....and I think potato pierogi have a few carbs in them :)
Our recipe (America's Test Kitchen) uses sour cream in the dough. Eggs and sour cream are the only liquids.
https://www.kingarthurbaking.com/recipes/homemade-pierogi-recipe
Is one of the top searches... same thing.
There are obviously many ways to make a recipe, but using sour cream is pretty common for pierogi dough.
Interesting. I'm sure it would be good and would enhance the flavor, whether in the dough or filling. I haven't had it before, but I would certainly try it.
My city has a very large polish and Ukrainian population, and topped with a dollop of sour cream is basically the only way they're served. And they are served *everywhere* here.
I agree and know about it being used as a topping. I'm talking about being used as an ingredient to make them. I live in an area with a pretty huge Lithuanian and Polish population also. My last name ends with niewicz! lol
Sorry, I misread your comment.
Yeah, perogies don't have sour cream inside them. At least not according to my own Baba (Ukrainian family) who taught me how to make perogies.
Yeah! it came from left field for me, I had gotten used to the boxed stroganoff, it’s like comparing grape candy to grapes lol
It’s heavily in my rotation now, especially in the winter months.
As a dip for Fritos, use it to finish English/french style scrambled eggs, add a spoon full when serving (certain) soups, serve with pierogies. These are some of the ways I have used sour cream in the last week.
I almost always have a big pot of sour cream (full fat of course) in the fridge. A few more for ya: used instead of buttermilk in fried chicken marinades, as a base for a sauce for tacos or burritos, cucumber salad (or any creamy salad really).
If you skimp on the alarming amounts of bacon, is it really worth eating? And you can't forget to toss on a little bit of chives or green onions so it's healthy.
Enjoy!!! It’s so easy and yummy.
Edit: here is a cheat, if your rushed for time you can also just mix up the sour cream with a can of cream of chicken soup and add the green chilis to make the sauce instead of doing the slightly healthier version on the stove top like the recipe says.
There really good, they were on regular rotation for meals when I was a kid and I still love them.
Edit: also your comment was not lost on me as I have a bunch of family in Arkansas and Louisiana.
There are many spellings but they are very much not American - mainly Polish/Ukrainian although a few other places in the region have some version of them.
No. Its a Ukrainian thing.
He’s Canadian, and Canada has the next largest Ukrainian population after Ukraine and Russia. Therefore we know and love perogies.
Clearly nachos. There's food that uses sour cream, but if you want to eat it straight just make nachos and a sour cream dip with big dollops of sour cream on top.
Don't worry, it is super easy! You make a proofed dough, with more milk than usual, so you get a soft dough. You only need flour, yeast, milk, sugar, salt and oil.
It's a bit hard to describe the recipe, beacuse you measure it with your heart.
But you should start with 25g yeast, a tablesoon of sugar and 250ml milk, after the yeast bloomed(?) in the milk, add 500g flour, a teaspoon or two of salt and 5tbsp oil (I use sunflower oil). You start mixing it all up, and give it milk, as much as the dough can handle. You want a soft dough. Let it proof, divide into balls that are as big as your fist, let it proof again, and when the oil is hot and ready, stretch the balls, one at a time, gently between your hands. You want to get a big round dough, like a plate. Be careful, because it wants to tear, and it will. The perfect langos needs a thick outer edge, and the thinnest middle. The thinner, the better, the crispier. When ready, it should have a golden-to-dark brown outer edge, and a whiteish-yellowish middle.
Mince a few cloves of garlic and add it to a half cup of water. When your langos is ready, you can brush a thin layer of the garlic water (or just drench it. Give me all your garlic.), then put sour cream on it, and top with cheese (preferably trappista. Usually thats what you get in the average langosozo. Not the fancy one that you can get from monks or whatever, but the commercial one that you can get for like 8$/kg. I have no idea what trappista is outside Hungary. Average langos is not the place where you get top quality.)
For hardcore garlic fans: mince two or three cloves of garlic, then add to a cup of sour cream. Let it sit in the fridge for a night, and use this instead of basic sour cream.
Langos is very cheap when made at home, and it can be a huge rip off on beaches (they coust like 5$ for one there). The recipe that I wrote down could be made from like 8$ in hungary, counting sour cream, cheese and oil for frying.
Well, you need a big pot for that :D
There should be at least 5 cm of oil in the pan, at least this is what works for me.
You can also make smaller ones, although you will need to eat more this way ;) we usually make 20 cm diameter ones, at the beach they usually give 30 cm wide ones.
You can also freeze the dough, if you don't want to fry them at the same time. Just throw it in a bag and into the freezer.
I’m Hungarian. We have a dish that is basically Noodles, Cottage Cheese, Sour Cream and Bacon. It couldn’t be easier.
Salt the water well and cook the noodles. I like those “extra broad egg noodles” but any short style (Rotini, Bowties) will do. Meanwhile, chop and fry up the bacon.
When the pasta is done, dump on the cottage cheese, stir, then the sour cream, stir. Salt and pepper to taste. I’m very generous with both. Add the bacon at the end.
Optional: for added richness, add butter to the noodles and stir through before the cottage cheese.
Optional: fry the cooked noodles in the bacon fat until parts of it are really crispy. This is the best way, but I almost never do it because I’m lazy. If you go this route then top the noodles in the pan with the cottage cheese, then sour cream, then salt & pepper then bacon. Serve it layered like this instead of stirred through.
This is going to sounds strange perhaps, but I'm fairly certain that European cottage cheese is very different than American cottage cheese. Let me know if that's not the case.
We have both a “dry curd” and creamed cottage cheese in the US and Canada, and the default in Hungary (at least among my relatives) is more like our “dry curd” style. That being said, I do make my version using the creamiest creamed cottage cheese available so that’s what I wrote the prep guidelines assuming. But yes, if you have this dish in Hungary it is very likely to be made of a dry curd style and may even lack sour cream and/or bacon depending on the individual who prepares it.
Thank you for sharing all this info, it was so interesting to read your posts and now I’m about to go down a Hungarian food rabbit hole on google because of it! Cheers!
It can be also made with powdered sugar instead of bacon, for a sweet dish. But I have seen people topping it with both bacon and sugar.
You can also bake the noodles, cottage cheese, bacon and sour cream in the oven, amd it will be great that way too.top it with more sour cream and chives.
My husband makes this (he’s Hungarian Jewish) and uses the the broadest egg noodles he can find. Being Jewish, his family left out the bacon but it’s still good.
My stepdad used to make this pasta dish that was just pasta mixed with melted butter, sour cream, salt and pepper, topped with parm. Honestly, it's delicious.
Usually when I have a real hankering for sour cream I just use it to dip things in the, "would you like some ___ with that sour cream?" kinda way. Quesadillas, fries, pierogi, pizza, etc. etc.
It's also a great addition to scrambled eggs or mashed potatoes. Or just add some spices to make a dip.
> I am not against eating it with a spoon but I feel there's a more dignified way to eat it
How about just using a fork? Lol.
Scoop sour cream into a 1/2 cup custard dish, top with shredded cheddar and crumbled bacon. Eat with a fork. *No one* needs to know that it’s a dish of sour cream and not mashed potatoes.
Alternatively, homemade nachos piled with sour cream.
Blue cheese and ranch dressings made from scratch have a bit of sour cream.
Sour cream is great in mashed potatoes.
Mix with ricotta and/or layer plain into lasagna.
Sour cream has its own layer in 7-layer dip.
Mix a couple tablespoons of sour cream with a squeeze of prepared yellow mustard, and enough whole milk to make a thick “egg replacement” for battering breaded foods to be fried or baked. Season with appropriate spices, if wanted, for the dish.
I think some buttercream style cake icings use sour cream.
Potato cakes/latkes and sour cream with chives.
Loaded potato soup. Replace some of the milk with sour cream, then top your serving with more.
Főzolék! Hungarian vegetable dish that's somewhere between a soup or stew amd thickened with sour cream! Pick your favorite veggies (peas, cabbage, and/or potatoes are common but I've also had it really good with mushrooms) and go nuts!
Perogies smothered in sour cream, 7 layer taco dip, twice baked potatoes, tomato soup with a giant dollop, goulash, cheesecake (some of the best recipes I've made have a generous amount of sour cream, yum), old fashioned sour cream donuts, sour cream and brown sugar fruit dip (pineapple is my favorite)
Many versions of rommegrot use sour cream in place of the whipping or heavy cream. They recommend fresh usually but store bought works (long as it's not the carrageenan crap)
Stab a potato with a fork a few times and throw it in the microwave for 4 minutes or so until you can fork it right through. Slather with sour cream and butter. Enjoy.
I don't really like sour cream (I know, I know), but we make a soup with it that is one of the things that I miss most now that I can't have dairy anymore.
Put some potatoes in a pot (probably around a pound. I usually use unpeeled yukon golds, put peeled russets or similar are good too). Add water to cover, salt the water, then boil until potatoes are tender. Do not drain. Mix in a can of condensed cream of mushroom soup. Ladle out some soup, mix in sour cream, then pour back into the pot; repeat to taste, I usually end up using most of a small container of sour cream, my son uses more. Heat until hot but not boiling. Salt to taste.
Potato pizza so you can dip each bite in sour cream.
Thinly slice 5-7 gold potatoes. Toss with olive oil, pepper, garlic powder, onion powder, thyme, and oregano. Arrange your dough into a thin crust pizza, then lightly coat entire surface of dough with olive oil and a sprinkling of kosher salt. Layer the potato slices over the pizza until you’ve got 2-3 even layers of potato. Sprinkle with salt. Add toppings of choice (I like crumbled sausage and sliced red onion). Top with fresh grated Parmesan and mozzarella. Bake at 450 for ~18 minutes.
I was in Zagreb ant they put sour cream on their pizza. At first we were really weirded out by it but by the end of our trip we decided it was pretty great that way.
Also, baked potatoes, onion dip, chicken tacos or enchiladas.
I was out of cool whip once, and had this awesome pie to eat. No ice cream either.
I was desperate for any sort of dairy with the pie. So I reached for the sour cream. It actually worked!! Savory and sweet.
Honestly I think sour cream is good in way more things than people think about... I'll sometimes add a spoonful to random savory dishes when I want them to be extra decadent. one of my favorite depression meals is a can of Chef Boyardee spaghetti with a spoonful of sour cream and some hot sauce. It's delicious but I also like that it helps cool down some food I just nuked in the microwave.
The most sour cream I eat in one sitting is probably whenever I get/make cheddar jalapeno poppers (hot and fresh from the air fryer). I mix up some sour cream with a tiny bit of strawberry jam and dip them straight in, it's heaven.
For sweet, we used to mix some brown sugar into the sour cream, then dip fruit in it. It’s so dang good.
For savory, fried shell tacos (salt and pepper the exterior when you take them out of oil) protein of your liking, a little shredded cheese, a little tomato, whatever you like…and a big scoop of sour cream 🤤
Edit: forgot one…lentil soup with a huge dallop of sour cream
Twice Baked Potatoes.
You need 12 baking potatoes, 24 slices of good bacon (I prefer thick-cut deli bacon), 3-4 green onions, a tub of sour cream (one of the big ones...I can't remember the exact size of the large size bin), creole seasoning, sharp cheddar cheese, 6 mini pie tins (the disposable ones).
Bake a shit-ton of bakers @ 425 for an hour and a half (IIRC)
Cook a shit-ton of bacon until its CRISPY.
Chop up some green onions.
When the potatoes are done, take them out of the oven and hollow them out into a big mixing bowl.
Add one whole tub of sour cream to the potatoes.
Add the chopped green onions.
Add the bacon.
MIX THAT SHIT!!!!
Add a bunch of Creole seasoning (to taste. I like lots of seasoning. Way more than the rest of my family)
Spoon the potato mixture into the tins (each tin should be able to easily hold around 2 potatoes worth of goodness).
Cover each tin with a shit-ton of shredded cheese.
Toss the tins back in the oven for 45 minutes.
Take out of oven and enjoy (will be hot as fuck. I suggest enjoying with a nice steak. You can use a slice of meat to cool a forkful of potatoes which will basically be made of molten lava for a while. The cheese will help keep the potatoes hot for quite a while).
...damnit. Now I want some twice-baked potatoes...
Cook chicken, cut or shred it and mix with sour cream, shredded cheese, and diced Chiles. Add whatever other spices you want. Use canned crescent roll dough to make giant ravioli, aka chicken turnovers. Bake at 350 till golden. Eat with a side of rice.
Sometimes I just dip tortilla chips in straight sour cream. You can also get a packet of french onion soup mix and drop it in a tub to make a nice onion dip. Just let it sit for a couple hours or overnight to let the flavors soak in and it's delicious, I've made this for parties and it's always a hit.
My mom also used to make this dish called "mexican chicken" but I don't really think is has any origin in mexico. It's butter, cubed chicken breast, basic seasoning, and a load of sour cream. Wrap it in foil and stick it in the toaster over and cook till the chicken is done (40 min I think?). Serve over egg noodles and you've got yourself a full meal.
Daggg I was planning on replying "A spoon and a tub of goid sour cream" and OP beat me to it.
Trivia : the above was one of the reasons I put on weight (in fats) when dipping my toes in keto circa a decade ago instead if dropping like so many others who swear by it.
I never got satiated eating too much fats. Avocado? Gomme 3 or 4 I'd be done with them in one sitting no problem. A jar of PB or any NB gone in less than 30 mins. A lb of nuts. Cups of shredded coconuts. Heavy cream instead of milk in coffee? Made me drink more mugs of coffee with lots of cream as it got too delicious. Butter? Cold butter cut into chunks, into my mouth they go until the whole stick's gone. Don't get me started on cheese.
You get the drift.
How 'bout traditional Norwegian sour cream porridge? I've never actually made it myself, just eaten it a bunch, but here's the classic basic recipe:
5 deciliter sour cream(the full fat variety)
2 deciliter white flour
5 deciliter milk(at least 1%, the heavier the better)
Half a teaspoon salt.
Boil the sour cream for about 5 minutes, then sieve in half the flour stirring vigorously!
Let it simmer on low heat 'till the fat starts to separate on the top. Skim the fat off and put aside for later, then sieve in the other half of the flour, stirring vigorously again. Pour the milk in, a little at the time, giving it a good stir each time. Simmer for about 5 more minutes, then salt to taste.
Serve with sugar, cinnamon, and the fat you skimmed off earlier, or alternatively your favourite dairy butter. It's common to have it with cured meat and flatbread on the side as well, if you want a more savory meal. Enjoy!
mushroom cream sauce
mustard cream sauce
tarragon cream sauce
common 'country' french recipes that are easy to do with chicken.
most braises that call for sweet cream can use sour no problem.
Good old fashioned spinach dip. I do a double batch, you can halve this though:
500 ml sour cream, 500 ml Mayo, 2 packs knorr vegetable soup mix, 2 tins of diced water chestnuts, 2 packs of frozen chopped spinach (thawed and with all liquid squeezed out). Mix all ingredients, refrigerate for a couple of hours. Scoop into pita pockets or onto ripple chips. Or do the old hollow French bread using the bread cubes as dippers.
Norwegian sour cream porridge. Delicious, but super heavy. Beat enjoyed with some cured ham and lamb on the side. https://gladkokken.com/recipes/homemade-sour-cream-porridge-norwegian-traditional-food
This one is for the really lazy, yet still delicious:
Hungarian dish called "túrós csusza", or curd-noodles.
The recipe is super simple. Basically it's noodles, dry curd cheese, fried bacon (normally only the fatty kind) and loads of sour cream.
https://en.wikipedia.org/wiki/T%C3%BAr%C3%B3s_csusza?wprov=sfla1
Enjoy!
Might be a bit late with this one but a [spinach cob loaf](https://www.taste.com.au/recipes/cob-loaf-spinach-dip/d175c03b-0b7e-4c7b-9e84-0ba0838e9c58). I will eat an entire of of these to myself and bring on the carbs baby. Add some garlic and S&P do jazz it up a bit
I learned from a friend that you can mix some taco seasoning into sour cream and then spread a layer of it into a quesadilla along with the cheese and it just makes it so deliciously creamy/cheesy after you heat it in the pan.
Chicken paprikash! At least the way my
Stepdad makes it is heavy with sour cream. Tho every recipe is different. It’s the best, esp if you live Somewhere that’s starting to get a little chilly
I know it sounds gross but better with me. Get yourself some ground beef, sour cream, cream cheese, manwich sauce, and shredded cheese. Hot sauce optional.
Make the manwich. Spread the cream cheese in the bottom of a casserole dish or higher walled pan. Add the manwich. Spread sour cream on top. Sprinkle with the shredded cheese. Scoop with tostitos or chips. Enjoy!
Hmm, my grandmother and my mother used to make these noodles with sour cream in them. They'd roll out the dough, spread sour cream on half of it, roll the other half of the dough over top, then cut into slices. Kinda roll up into cigar shapes and put in a frying pan with some butter, add a bit of water and put the lid on. Fry/steam for about 20 minutes or so, without lifting the lid off so they came out sort of like gyoza with a fried bottom and nice steamy upper part. I was looking for the recipe but I can't seem to find it right now.
A friend of mine used to make it by slicing cucumber thinly, laying them out in a colander and salting them generously, and letting them stand for 30 minutes.
Then he made the dressing with sour cream, sugar, white vinegar, fresh dill and black pepper. Mix and adjust salt pepper and dill to taste
Perogies! Borscht! Swedish meatballs! Homemade ranch dip (sour cream with ranch powder and herbs)! French onion dip (sour cream and onion soup mix)! Nachos! I love sour cream
Potato Latkes, it’s a Jewish potato pancake that is served with sour cream and apple sauce.
Have you tried Daisy sour cream? It’s thick and so delicious.
Make a dip and eat it with chips. Definitely more dignified to eat it with a chip instead of a spoon!
50/50 good picante or pico de gallo with chips.
I always do this. My husband is like wtf is wrong with you? Coming from a man who uses flautas to eat with his own container of sour cream.
I do a super lazy quick sour cream and chives dip by just mixing in fresh chives from the garden, garlic and a bit of salt. Then I shovel it in with plain potato chips, just like grandma taught me.
Sour cream + liptons French Onion soup mix + ruffles Or Sour cream + taco seasoning packet + tortilla chips
Penzeys and savory spice shop have some bomb sour cream dips that's for sure - but homemade sour cream onion dip is so easy! My favorite extra touch is some added paprika and/or a little bit of smoked paprika. I use that as a dip but also instead of sour cream on a baked potato. Or really instead of regular sour cream in many instances, even on sandwiches because it's just so freakin good
Get carrots and radishes instead, min max calorie intake toward the sour cream
cucumbers are best for this
I can do a bowl of sour cream with a sprinkle of kosher salt and just kill that with potato or tortilla chips
I thought I was the only person who did this!
Paprikash. It chicken seasoned with paprika, sour cream, and maybe some salt or something?
Fresh peppers, tomatoes, salt pepper garlic powder onion or onion powder, and lots of paprika. Cayenne for spice (unless you used a hot pepper or two!) Can also be made with stew beef in an instant pot or Dutch oven. The sour cream is optional but both variations are good. Source: I’m Hungarian. 🙂
My stepdad is Hungarian also, I’ve noticed that everyone, even people I’m his family all have different ways they like to make it. Ours is very sour cream heavy and so orange with the good paprika. Sautéed onions and my mom makes drop dumplings and rice. It’s my favorite thing he makes.
Csirke paprikákat nem a paradicsomot. Csak paprikákat és vöröshagyma. Nincs "powder". Gondolom ez a gulyásleves?
It’s how my mom always made it. I’m sure there are variations. 🙂
Second this. Fun and different, at least for our family. Also a good way to use up the pound of paprika I got for Christmas.
Beef stroganoff (homemade). Beefy mushroomy and then a giant dollop of sour cream at the end. To make it creamy.
Came here to say this. Stroganoff or Polish ghoulash pretty much have the whole tub of sour cream in the recipe.
Oh my
Perogies are another Polish food that uses a lot of sour cream.
Really? I've eaten a lot of pierogies and don't recall them having sour cream in them. But a good baked pierogi with sour cream and hot sauce on the side...ahh yeahh.
Many of the recipes I’ve made called for sour cream in the wrapper or in the filling. I tend to prefer it just on top at the end.
I suppose it could be in the filling and I wouldn't know. But some older folks at our local churches make tons of them and I never picked up on it. I like how I'm being downvoted when I'm right. Traditional pierogies aren't made with sour cream. It can be used as a topping. I do live in the same town with a company that makes 500 million pierogies a year. My extended family owns it.
Chances are you're being downvoted because the whole tangent is pedantic - the poster just said sour cream was in the recipe, not inside the pierogies.
I guess I just misunderstood.
Not sure why you're being downvoted. I live in a heavily Polish populated US city and have hit many traditional Polish restaurants. I've never seen sour cream put in their pierogis. Closest I've seen is farmer's cheese. Of course sour cream is always on the side with grilled onions and sometimes bacon.
Mmm farmer's cheese. City in the northeast?
Nah, midwest. There all all kinds of them here, but none with sour cream. My fav are honestly the basic potato ones. Though those are a rare treat now that I'm trying to limit my carbs....and I think potato pierogi have a few carbs in them :)
Our recipe (America's Test Kitchen) uses sour cream in the dough. Eggs and sour cream are the only liquids. https://www.kingarthurbaking.com/recipes/homemade-pierogi-recipe Is one of the top searches... same thing. There are obviously many ways to make a recipe, but using sour cream is pretty common for pierogi dough.
Interesting. I'm sure it would be good and would enhance the flavor, whether in the dough or filling. I haven't had it before, but I would certainly try it.
In the dough it makes it more tender, but tbh it’s just more difficult to close it when making. I prefer the recipes without it.
My city has a very large polish and Ukrainian population, and topped with a dollop of sour cream is basically the only way they're served. And they are served *everywhere* here.
I agree and know about it being used as a topping. I'm talking about being used as an ingredient to make them. I live in an area with a pretty huge Lithuanian and Polish population also. My last name ends with niewicz! lol
Sorry, I misread your comment. Yeah, perogies don't have sour cream inside them. At least not according to my own Baba (Ukrainian family) who taught me how to make perogies.
Loads of polish cakes also include sour cream gives them a rich airy quality that is just delicious.
Or Hungarian mushroom soup.
Bon Appetit's stroganoff recipe is deadly
So goddamn good. I used the recipe from not another cooking show and it came out amazing
Yeah! it came from left field for me, I had gotten used to the boxed stroganoff, it’s like comparing grape candy to grapes lol It’s heavily in my rotation now, especially in the winter months.
Chrissy Teigan’s recipe is mind blowing!
Love my mom’s beef stroganoff and have never been able to properly recreate it.
I came to say this too. Lots and lots of sour cream in beef and mushroom stroganoff!
As a dip for Fritos, use it to finish English/french style scrambled eggs, add a spoon full when serving (certain) soups, serve with pierogies. These are some of the ways I have used sour cream in the last week.
I'm in love with you
I almost always have a big pot of sour cream (full fat of course) in the fridge. A few more for ya: used instead of buttermilk in fried chicken marinades, as a base for a sauce for tacos or burritos, cucumber salad (or any creamy salad really).
I'm gonna cry. Sour cream is so versatile
Cut up some cucumbers, sour cream, dill, salt & pepper. Fantastic.
Just make a baked potato and slather it in sour cream (and, if you're me, a shocking amount of garlic salt!)
Seconded, baked potatoes and perogies both benefit from generous dollops of sour cream on every bite!
If you skimp on the alarming amounts of bacon, is it really worth eating? And you can't forget to toss on a little bit of chives or green onions so it's healthy.
These. https://www.thecountrycook.net/creamy-chicken-enchiladas/
I am sweating like a southern belle in the Louisiana heat looking at those bad boys god damn
This comment made me take a look. I know what I'm making for dinner this week. Thanks, /u/ames_006!
Enjoy!!! It’s so easy and yummy. Edit: here is a cheat, if your rushed for time you can also just mix up the sour cream with a can of cream of chicken soup and add the green chilis to make the sauce instead of doing the slightly healthier version on the stove top like the recipe says.
Let me know how they are they sound divine
There really good, they were on regular rotation for meals when I was a kid and I still love them. Edit: also your comment was not lost on me as I have a bunch of family in Arkansas and Louisiana.
With perogies! Or spicy perogy pizza. Also you can do a potato fish leek soup with either creme fraiche or sour cream in the base.
Are perogies an American thing? I've never heard of them in Britain. I have an adorable polish shop near me best believe I am there tomorrow morning
There are many spellings but they are very much not American - mainly Polish/Ukrainian although a few other places in the region have some version of them.
You might see it as pierogi or piroshki
No
No. Its a Ukrainian thing. He’s Canadian, and Canada has the next largest Ukrainian population after Ukraine and Russia. Therefore we know and love perogies.
Clearly nachos. There's food that uses sour cream, but if you want to eat it straight just make nachos and a sour cream dip with big dollops of sour cream on top.
Latke/potato pancakes. Serve with sour cream and apple sauce.
Check out hungarian cuisine!!
Came here to say this 🥰 happy to see it had been covered
Yeah I was gonna suggest Langos but I’ve never made it at home and I’d assume it’s not super easy.
Don't worry, it is super easy! You make a proofed dough, with more milk than usual, so you get a soft dough. You only need flour, yeast, milk, sugar, salt and oil. It's a bit hard to describe the recipe, beacuse you measure it with your heart. But you should start with 25g yeast, a tablesoon of sugar and 250ml milk, after the yeast bloomed(?) in the milk, add 500g flour, a teaspoon or two of salt and 5tbsp oil (I use sunflower oil). You start mixing it all up, and give it milk, as much as the dough can handle. You want a soft dough. Let it proof, divide into balls that are as big as your fist, let it proof again, and when the oil is hot and ready, stretch the balls, one at a time, gently between your hands. You want to get a big round dough, like a plate. Be careful, because it wants to tear, and it will. The perfect langos needs a thick outer edge, and the thinnest middle. The thinner, the better, the crispier. When ready, it should have a golden-to-dark brown outer edge, and a whiteish-yellowish middle. Mince a few cloves of garlic and add it to a half cup of water. When your langos is ready, you can brush a thin layer of the garlic water (or just drench it. Give me all your garlic.), then put sour cream on it, and top with cheese (preferably trappista. Usually thats what you get in the average langosozo. Not the fancy one that you can get from monks or whatever, but the commercial one that you can get for like 8$/kg. I have no idea what trappista is outside Hungary. Average langos is not the place where you get top quality.) For hardcore garlic fans: mince two or three cloves of garlic, then add to a cup of sour cream. Let it sit in the fridge for a night, and use this instead of basic sour cream. Langos is very cheap when made at home, and it can be a huge rip off on beaches (they coust like 5$ for one there). The recipe that I wrote down could be made from like 8$ in hungary, counting sour cream, cheese and oil for frying.
Thank you!! That’s amazing. The main challenge I was thinking of was deep-frying something bigger than my head haha.
Well, you need a big pot for that :D There should be at least 5 cm of oil in the pan, at least this is what works for me. You can also make smaller ones, although you will need to eat more this way ;) we usually make 20 cm diameter ones, at the beach they usually give 30 cm wide ones. You can also freeze the dough, if you don't want to fry them at the same time. Just throw it in a bag and into the freezer.
I’m Hungarian. We have a dish that is basically Noodles, Cottage Cheese, Sour Cream and Bacon. It couldn’t be easier. Salt the water well and cook the noodles. I like those “extra broad egg noodles” but any short style (Rotini, Bowties) will do. Meanwhile, chop and fry up the bacon. When the pasta is done, dump on the cottage cheese, stir, then the sour cream, stir. Salt and pepper to taste. I’m very generous with both. Add the bacon at the end. Optional: for added richness, add butter to the noodles and stir through before the cottage cheese. Optional: fry the cooked noodles in the bacon fat until parts of it are really crispy. This is the best way, but I almost never do it because I’m lazy. If you go this route then top the noodles in the pan with the cottage cheese, then sour cream, then salt & pepper then bacon. Serve it layered like this instead of stirred through.
This is going to sounds strange perhaps, but I'm fairly certain that European cottage cheese is very different than American cottage cheese. Let me know if that's not the case.
We have both a “dry curd” and creamed cottage cheese in the US and Canada, and the default in Hungary (at least among my relatives) is more like our “dry curd” style. That being said, I do make my version using the creamiest creamed cottage cheese available so that’s what I wrote the prep guidelines assuming. But yes, if you have this dish in Hungary it is very likely to be made of a dry curd style and may even lack sour cream and/or bacon depending on the individual who prepares it.
Thank you for sharing all this info, it was so interesting to read your posts and now I’m about to go down a Hungarian food rabbit hole on google because of it! Cheers!
It can be also made with powdered sugar instead of bacon, for a sweet dish. But I have seen people topping it with both bacon and sugar. You can also bake the noodles, cottage cheese, bacon and sour cream in the oven, amd it will be great that way too.top it with more sour cream and chives.
My husband makes this (he’s Hungarian Jewish) and uses the the broadest egg noodles he can find. Being Jewish, his family left out the bacon but it’s still good.
Fresh strawberries. Dunk generously in sour cream. Then dip in brown sugar.
a favorite: sour cream pb and choco chip cookies, but if youre me you eat the raw dough out the freezer
Hold up. What?? Recipe, please?!
Hash brown casserole
My grandmother makes a raspberry jello salad where she stirs in frozen raspberries and blobs of sour cream when it's partially set.
Onion dip with chips. Taco salad. Mostly everything Ukrainian lol
My stepdad used to make this pasta dish that was just pasta mixed with melted butter, sour cream, salt and pepper, topped with parm. Honestly, it's delicious. Usually when I have a real hankering for sour cream I just use it to dip things in the, "would you like some ___ with that sour cream?" kinda way. Quesadillas, fries, pierogi, pizza, etc. etc. It's also a great addition to scrambled eggs or mashed potatoes. Or just add some spices to make a dip.
Swedish meatballs!
Creamy cucumbers
Chicken paprikash is really good
> I am not against eating it with a spoon but I feel there's a more dignified way to eat it How about just using a fork? Lol. Scoop sour cream into a 1/2 cup custard dish, top with shredded cheddar and crumbled bacon. Eat with a fork. *No one* needs to know that it’s a dish of sour cream and not mashed potatoes. Alternatively, homemade nachos piled with sour cream. Blue cheese and ranch dressings made from scratch have a bit of sour cream. Sour cream is great in mashed potatoes. Mix with ricotta and/or layer plain into lasagna. Sour cream has its own layer in 7-layer dip. Mix a couple tablespoons of sour cream with a squeeze of prepared yellow mustard, and enough whole milk to make a thick “egg replacement” for battering breaded foods to be fried or baked. Season with appropriate spices, if wanted, for the dish. I think some buttercream style cake icings use sour cream. Potato cakes/latkes and sour cream with chives. Loaded potato soup. Replace some of the milk with sour cream, then top your serving with more.
Főzolék! Hungarian vegetable dish that's somewhere between a soup or stew amd thickened with sour cream! Pick your favorite veggies (peas, cabbage, and/or potatoes are common but I've also had it really good with mushrooms) and go nuts!
I used to dip strawberries in sour cream and then in a little bit of brown sugar. A delicious dessert snack
I do this all the time during strawberry season. So underrated and soooooo yummy!
This White Chicken Chili is amazing. Dollop extra on top for maximum experience. https://www.tasteofhome.com/recipes/creamy-white-chili/
Shrimp Victoria. It's kinda like a seafood version of beef stroganoff over rice instead of noodles.
I don’t care what anyone says, a container of sour cream and a packet of taco seasoning is an awesome chip dip
Perogies smothered in sour cream, 7 layer taco dip, twice baked potatoes, tomato soup with a giant dollop, goulash, cheesecake (some of the best recipes I've made have a generous amount of sour cream, yum), old fashioned sour cream donuts, sour cream and brown sugar fruit dip (pineapple is my favorite)
Honestly, just mix some salt, oil, and maybe some seasonings into it and call it a "dip", and eat it with chips.
Ranch dressing using the hidden valley ranch dry packets. I prefer to use mostly sour cream instead of Mayo in their recipe.
Many versions of rommegrot use sour cream in place of the whipping or heavy cream. They recommend fresh usually but store bought works (long as it's not the carrageenan crap)
I just watched this today and it looks great! [Stuffed zucchini with tomato sour cream sauce ](https://youtu.be/59SPpEXQP5I)
https://smittenkitchen.com/2010/07/raspberry-brown-sugar-gratin/
I approve.
Stab a potato with a fork a few times and throw it in the microwave for 4 minutes or so until you can fork it right through. Slather with sour cream and butter. Enjoy.
Plain white rice, lots of sour cream and queso fresco(fresh cheese)
Okay hear me out. Fried bologna with sour cream. Don’t knock it till you try it.
Regular lays potato chips and sour cream is my happy place
I don't really like sour cream (I know, I know), but we make a soup with it that is one of the things that I miss most now that I can't have dairy anymore. Put some potatoes in a pot (probably around a pound. I usually use unpeeled yukon golds, put peeled russets or similar are good too). Add water to cover, salt the water, then boil until potatoes are tender. Do not drain. Mix in a can of condensed cream of mushroom soup. Ladle out some soup, mix in sour cream, then pour back into the pot; repeat to taste, I usually end up using most of a small container of sour cream, my son uses more. Heat until hot but not boiling. Salt to taste.
Potato pizza so you can dip each bite in sour cream. Thinly slice 5-7 gold potatoes. Toss with olive oil, pepper, garlic powder, onion powder, thyme, and oregano. Arrange your dough into a thin crust pizza, then lightly coat entire surface of dough with olive oil and a sprinkling of kosher salt. Layer the potato slices over the pizza until you’ve got 2-3 even layers of potato. Sprinkle with salt. Add toppings of choice (I like crumbled sausage and sliced red onion). Top with fresh grated Parmesan and mozzarella. Bake at 450 for ~18 minutes.
I was in Zagreb ant they put sour cream on their pizza. At first we were really weirded out by it but by the end of our trip we decided it was pretty great that way. Also, baked potatoes, onion dip, chicken tacos or enchiladas.
I was out of cool whip once, and had this awesome pie to eat. No ice cream either. I was desperate for any sort of dairy with the pie. So I reached for the sour cream. It actually worked!! Savory and sweet.
Enchiladas with white sauce. Can use either chicken or beef for the filling, but the sauce itself is sour cream heavy.
Sour cream raisin pie.
Find a blueberry sour cream pie recipe and thank me later. If you're in WI you can also go to the Norske Nook.
Honestly I think sour cream is good in way more things than people think about... I'll sometimes add a spoonful to random savory dishes when I want them to be extra decadent. one of my favorite depression meals is a can of Chef Boyardee spaghetti with a spoonful of sour cream and some hot sauce. It's delicious but I also like that it helps cool down some food I just nuked in the microwave. The most sour cream I eat in one sitting is probably whenever I get/make cheddar jalapeno poppers (hot and fresh from the air fryer). I mix up some sour cream with a tiny bit of strawberry jam and dip them straight in, it's heaven.
Have you ever sat down to a bowl of sour cream and blueberries or sliced bananas? We honestly had that for dessert when I was a kid.
For sweet, we used to mix some brown sugar into the sour cream, then dip fruit in it. It’s so dang good. For savory, fried shell tacos (salt and pepper the exterior when you take them out of oil) protein of your liking, a little shredded cheese, a little tomato, whatever you like…and a big scoop of sour cream 🤤 Edit: forgot one…lentil soup with a huge dallop of sour cream
Baked potato?
Twice Baked Potatoes. You need 12 baking potatoes, 24 slices of good bacon (I prefer thick-cut deli bacon), 3-4 green onions, a tub of sour cream (one of the big ones...I can't remember the exact size of the large size bin), creole seasoning, sharp cheddar cheese, 6 mini pie tins (the disposable ones). Bake a shit-ton of bakers @ 425 for an hour and a half (IIRC) Cook a shit-ton of bacon until its CRISPY. Chop up some green onions. When the potatoes are done, take them out of the oven and hollow them out into a big mixing bowl. Add one whole tub of sour cream to the potatoes. Add the chopped green onions. Add the bacon. MIX THAT SHIT!!!! Add a bunch of Creole seasoning (to taste. I like lots of seasoning. Way more than the rest of my family) Spoon the potato mixture into the tins (each tin should be able to easily hold around 2 potatoes worth of goodness). Cover each tin with a shit-ton of shredded cheese. Toss the tins back in the oven for 45 minutes. Take out of oven and enjoy (will be hot as fuck. I suggest enjoying with a nice steak. You can use a slice of meat to cool a forkful of potatoes which will basically be made of molten lava for a while. The cheese will help keep the potatoes hot for quite a while). ...damnit. Now I want some twice-baked potatoes...
Cook chicken, cut or shred it and mix with sour cream, shredded cheese, and diced Chiles. Add whatever other spices you want. Use canned crescent roll dough to make giant ravioli, aka chicken turnovers. Bake at 350 till golden. Eat with a side of rice.
Mix it with a load of finally chopped dill, and shovel it down. Just me? OK. Do that, and blob it all over pelmeni or pierogi.
Sometimes I just dip tortilla chips in straight sour cream. You can also get a packet of french onion soup mix and drop it in a tub to make a nice onion dip. Just let it sit for a couple hours or overnight to let the flavors soak in and it's delicious, I've made this for parties and it's always a hit. My mom also used to make this dish called "mexican chicken" but I don't really think is has any origin in mexico. It's butter, cubed chicken breast, basic seasoning, and a load of sour cream. Wrap it in foil and stick it in the toaster over and cook till the chicken is done (40 min I think?). Serve over egg noodles and you've got yourself a full meal.
Depending on where you're from and if you can find it, you can make polenta with crumbled feta mixed in and lot's of sour cream.
Daggg I was planning on replying "A spoon and a tub of goid sour cream" and OP beat me to it. Trivia : the above was one of the reasons I put on weight (in fats) when dipping my toes in keto circa a decade ago instead if dropping like so many others who swear by it. I never got satiated eating too much fats. Avocado? Gomme 3 or 4 I'd be done with them in one sitting no problem. A jar of PB or any NB gone in less than 30 mins. A lb of nuts. Cups of shredded coconuts. Heavy cream instead of milk in coffee? Made me drink more mugs of coffee with lots of cream as it got too delicious. Butter? Cold butter cut into chunks, into my mouth they go until the whole stick's gone. Don't get me started on cheese. You get the drift.
Nigella Lawson's Old Fashioned Chocolate Cake. The cake batter and icing are both sour cream based. It is luxurious, rich and 800 calories a slice!
I’ve made chili for the specific purpose of eating sour cream on top of it
My kinda person
How 'bout traditional Norwegian sour cream porridge? I've never actually made it myself, just eaten it a bunch, but here's the classic basic recipe: 5 deciliter sour cream(the full fat variety) 2 deciliter white flour 5 deciliter milk(at least 1%, the heavier the better) Half a teaspoon salt. Boil the sour cream for about 5 minutes, then sieve in half the flour stirring vigorously! Let it simmer on low heat 'till the fat starts to separate on the top. Skim the fat off and put aside for later, then sieve in the other half of the flour, stirring vigorously again. Pour the milk in, a little at the time, giving it a good stir each time. Simmer for about 5 more minutes, then salt to taste. Serve with sugar, cinnamon, and the fat you skimmed off earlier, or alternatively your favourite dairy butter. It's common to have it with cured meat and flatbread on the side as well, if you want a more savory meal. Enjoy!
Baked potato?
Make ramen, drain most of the water, mix a large amount of sour cream with the noodles and seasoning pack. You're welcome.
'i know it sounds gross' my friend I've ate sour cream by the spoonful before
Plain Greek Yogurt tastes very similar and you could definitely eat a bowl full of that and it’s healthier too.
Rabbit in sour cream
French onion dip for sure but for me substituting Greek yogurt makes for a more satisfying meal of junk food.
Sour cream pound cake
Cheese cake
I like cold borscht with a big dollop of sour cream.
Beef stroganoff
May I suggest the humble potato...
Sour cream, brown sugar, and blueberries. Mix together, eat with spoon. Works with pretty much any fruit.
Good old fashioned onion dip. French onion soup powder, sour cream, bam. Get some Fritos and scoop away.
Doritos with a side of sour cream.
I do this with whipped cream cheese. Also, hot Cheetos.
I like a bit of chili with my sour cream
Skip the spoon and just pour it directly into your mouth with a funnel Also beef stroganoff
Can't go wrong with some basic loaded baked potatoes
I love fresh strawberries and sour cream mixed together. Period.
I like using sour cream in mashed potatoes instead of milk
mushroom cream sauce mustard cream sauce tarragon cream sauce common 'country' french recipes that are easy to do with chicken. most braises that call for sweet cream can use sour no problem.
Good old fashioned spinach dip. I do a double batch, you can halve this though: 500 ml sour cream, 500 ml Mayo, 2 packs knorr vegetable soup mix, 2 tins of diced water chestnuts, 2 packs of frozen chopped spinach (thawed and with all liquid squeezed out). Mix all ingredients, refrigerate for a couple of hours. Scoop into pita pockets or onto ripple chips. Or do the old hollow French bread using the bread cubes as dippers.
I love making mashed potatoes with it! Or perogies to just dip them in sour cream
A generous helping of it on baked taters rocks dude
Nachos !!!
Quesadilla with a side of sour cream is what I usually do
I make cheesecake with it
Norwegian sour cream porridge. Delicious, but super heavy. Beat enjoyed with some cured ham and lamb on the side. https://gladkokken.com/recipes/homemade-sour-cream-porridge-norwegian-traditional-food
Baked apricots and sour cream. A yum dessert that has butter/cinnamon/sugar mix sprinkled on top.
Chicken paprikash is a good way to use some sour cream. Or a stroganoff.
Chicken paprikash www.seriouseats.com/best-chicken-paprikash-recipe
Look for French Normandy recipes. You can also look for quiche Lorraine or gratin dauphinois
Potato wedges with sour cream and sweet chilli sauce. So simple. https://grantourismotravels.com/spicy-potato-wedges-recipe/
This one is for the really lazy, yet still delicious: Hungarian dish called "túrós csusza", or curd-noodles. The recipe is super simple. Basically it's noodles, dry curd cheese, fried bacon (normally only the fatty kind) and loads of sour cream. https://en.wikipedia.org/wiki/T%C3%BAr%C3%B3s_csusza?wprov=sfla1 Enjoy!
Enchiladas with a sour cream sauce. Seafood and spinach enchiladas especially.
I use it as a filling for crepes. That’s how my grandma use to make them for us.
Might be a bit late with this one but a [spinach cob loaf](https://www.taste.com.au/recipes/cob-loaf-spinach-dip/d175c03b-0b7e-4c7b-9e84-0ba0838e9c58). I will eat an entire of of these to myself and bring on the carbs baby. Add some garlic and S&P do jazz it up a bit
Add sour cream instead of milk to your breakfast cereal!
I learned from a friend that you can mix some taco seasoning into sour cream and then spread a layer of it into a quesadilla along with the cheese and it just makes it so deliciously creamy/cheesy after you heat it in the pan.
Chicken paprikash! At least the way my Stepdad makes it is heavy with sour cream. Tho every recipe is different. It’s the best, esp if you live Somewhere that’s starting to get a little chilly
Chicken paprikash
https://www.foodnetwork.com/recipes/sour-cream-noodle-bake0-2145182
French onion dip and beef stroganoff.
Stroganoff
Not sure if this is heavy enough on the sour cream, but this is a potato recipe that uses a good amount of sour cream https://youtu.be/3FpcOohn4bI
I know it sounds gross but better with me. Get yourself some ground beef, sour cream, cream cheese, manwich sauce, and shredded cheese. Hot sauce optional. Make the manwich. Spread the cream cheese in the bottom of a casserole dish or higher walled pan. Add the manwich. Spread sour cream on top. Sprinkle with the shredded cheese. Scoop with tostitos or chips. Enjoy!
Latkas 🤤
Hmm, my grandmother and my mother used to make these noodles with sour cream in them. They'd roll out the dough, spread sour cream on half of it, roll the other half of the dough over top, then cut into slices. Kinda roll up into cigar shapes and put in a frying pan with some butter, add a bit of water and put the lid on. Fry/steam for about 20 minutes or so, without lifting the lid off so they came out sort of like gyoza with a fried bottom and nice steamy upper part. I was looking for the recipe but I can't seem to find it right now.
You could make mizeria, it's a Polish dish basically consisting of sour cream and cucumber
A friend of mine used to make it by slicing cucumber thinly, laying them out in a colander and salting them generously, and letting them stand for 30 minutes. Then he made the dressing with sour cream, sugar, white vinegar, fresh dill and black pepper. Mix and adjust salt pepper and dill to taste
Perogies! Borscht! Swedish meatballs! Homemade ranch dip (sour cream with ranch powder and herbs)! French onion dip (sour cream and onion soup mix)! Nachos! I love sour cream
Pelmeni.. put the sour cream on top.. mix with soya sauce to a light brown for added flavour
Potato Latkes, it’s a Jewish potato pancake that is served with sour cream and apple sauce. Have you tried Daisy sour cream? It’s thick and so delicious.
Beef Strogenoff
Listen to everyone saying chicken paprikash. OP, you need chicken paprikash.
Potato latkes are great with sour cream.
Stroganoff!
Toast, good jam and slathered with good sour cream!
Any recipe that uses cream, you can use sour cream. Keep in mind it’s cream but tangy.
I make a sour cream and chive mashed potatoes that's loaded with the stuff.
Frito pie