18 Delicious Sour Cream Recipes for Every Occasion

Who knew sour cream could be the secret star of so many dishes? From cozy weeknight dinners to festive gatherings, this versatile ingredient adds a creamy, tangy twist to every bite. Whether you’re whipping up comfort food classics or experimenting with new flavors, our roundup of 18 Delicious Sour Cream Recipes has something for every occasion. Dive in and discover your next favorite dish!

Sour Cream Pancakes

These Sour Cream Pancakes are the fluffiest, most tender pancakes you’ll ever make, with a subtle tang that makes them irresistibly delicious.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• Butter or oil, for greasing the pan

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
2. In another bowl, mix 1 cup sour cream, 1 large egg, 1/2 teaspoon vanilla extract, and 2 tablespoons unsalted butter, melted until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; the batter will be thick.
4. Heat a griddle or large skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more.
6. Serve warm with your favorite toppings.

The secret to these pancakes’ incredible texture is the sour cream, which keeps them moist and fluffy inside while creating a beautifully golden crust outside.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Garlic Sour Cream Mashed Potatoes

These Garlic Sour Cream Mashed Potatoes are the ultimate comfort food, blending creamy textures with a punch of garlic for a side dish that steals the show.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1/2 cup sour cream
• 1/4 cup unsalted butter
• 1/2 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until tender.
2. Drain the potatoes and return them to the pot. Add the minced garlic, sour cream, butter, milk, 1 tsp salt, and 1/2 tsp black pepper.
3. Mash the potatoes with a potato masher or hand mixer until smooth and creamy. Adjust seasoning if necessary.

The secret to these mashed potatoes is the sour cream, which adds a tangy richness that pairs perfectly with the roasted garlic flavor.

Tip: For extra garlic flavor, roast the garlic cloves before mincing and adding them to the potatoes.

Sour Cream Coffee Cake

There’s nothing quite like a slice of Sour Cream Coffee Cake with your morning coffee—moist, tender, and with just the right amount of sweetness.

Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9-inch baking pan.
2. In a large bowl, cream together 1 cup granulated sugar and 1/2 cup unsalted butter until light and fluffy. Beat in the eggs one at a time, then stir in 1 cup sour cream and 1 teaspoon vanilla extract.
3. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
4. In a small bowl, mix 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 1/2 cup chopped walnuts for the topping.
5. Pour half the batter into the prepared pan, sprinkle with half the topping, then repeat with the remaining batter and topping.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

The sour cream ensures this coffee cake stays incredibly moist, while the cinnamon-walnut topping adds a delightful crunch. Perfect for those leisurely weekend mornings.

Tip: For an extra tender cake, let it cool in the pan for 10 minutes before transferring to a wire rack.

Sour Cream and Onion Dip

Nothing beats the classic combo of sour cream and onions, especially when it’s whipped into a creamy, dreamy dip that’s perfect for your next gathering or solo snack attack.

Ingredients

• 1 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup finely chopped green onions
• 1 tbsp dried onion flakes
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium bowl, combine 1 cup sour cream and 1/4 cup mayonnaise until smooth.
2. Add 1/4 cup finely chopped green onions, 1 tbsp dried onion flakes, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Stir until all ingredients are well incorporated.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
4. Give the dip a quick stir before serving with your favorite chips or veggies.

The magic of this dip lies in the overnight chill—though it’s hard to resist, waiting lets the onion flakes soften and the flavors deepen for that iconic sour cream and onion taste.

Tip: For an extra oniony punch, sprinkle a few additional chopped green onions on top before serving.

Sour Cream Chicken Enchiladas

These Sour Cream Chicken Enchiladas are a creamy, comforting twist on a classic, perfect for a cozy family dinner or your next potluck.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup sour cream
• 1 (10.5 oz) can cream of chicken soup
• 1 (4 oz) can diced green chilies
• 1/2 cup chopped onion
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 (6-inch) flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix the shredded chicken, sour cream, cream of chicken soup, diced green chilies, chopped onion, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp salt until well combined.
3. Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll up tightly, and place seam side down in the prepared baking dish.
4. Spread any remaining chicken mixture over the top of the enchiladas, then sprinkle with 1 cup shredded Monterey Jack cheese.
5. Bake at 350°F for 25 minutes, or until the cheese is bubbly and golden.
6. Garnish with 1/4 cup chopped fresh cilantro before serving.

The magic of these enchiladas lies in the creamy filling, which stays moist and flavorful thanks to the sour cream and soup combo.

Tip: For an extra kick, add a dash of hot sauce to the chicken mixture before rolling.

Sour Cream Blueberry Muffins

These Sour Cream Blueberry Muffins are the perfect blend of tangy and sweet, with a tender crumb that’ll have everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
3. In another bowl, mix 1 cup sour cream, 1/2 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined, then gently stir in 1 1/2 cups fresh blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The sour cream not only adds a delightful tang but also ensures these muffins stay moist for days. Perfect for a quick breakfast or a sweet afternoon snack.

Tip: For an extra burst of flavor, toss the blueberries in a tablespoon of flour before adding them to the batter to prevent sinking.

Sour Cream Banana Bread

This Sour Cream Banana Bread is the ultimate comfort food, blending the moist richness of sour cream with the sweet, familiar flavor of ripe bananas.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1/2 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract, 1 1/2 cups mashed ripe bananas, and 1/2 cup sour cream.
3. Combine 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt; gradually stir into the banana mixture until just blended.
4. Pour batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool in pan for 10 minutes, then remove to a wire rack to cool completely.

The sour cream adds an unbeatable moistness to this banana bread, making each slice irresistibly tender and rich.

Tip: For an extra flavor boost, sprinkle the top with a little cinnamon sugar before baking.

Sour Cream Chocolate Chip Cookies

These Sour Cream Chocolate Chip Cookies are the perfect blend of tangy and sweet, with a soft, cake-like texture that’ll have everyone asking for the recipe.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 1/2 cup sour cream, 1 large egg, and 1 teaspoon vanilla extract until well combined.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
5. Gradually mix the dry ingredients into the wet ingredients until just combined, then fold in 1 cup semi-sweet chocolate chips.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The sour cream not only adds a subtle tang but also ensures these cookies stay incredibly moist for days. Perfect for when you want something a little different from your classic chocolate chip cookie.

Tip: For an extra touch of flavor, try adding a pinch of cinnamon to the dry ingredients.

Sour Cream Apple Pie

This Sour Cream Apple Pie blends the tangy richness of sour cream with the sweet crispness of apples, creating a dessert that’s irresistibly creamy and perfectly spiced.

Ingredients

• 1 unbaked 9-inch pie crust
• 4 cups thinly sliced, peeled apples (about 4 medium)
• 1 cup sour cream
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup cold unsalted butter, cubed

Instructions

1. Preheat your oven to 400°F. Place the pie crust in a 9-inch pie plate and flute the edges as desired.
2. In a large bowl, mix the apples, sour cream, granulated sugar, 1/4 cup flour, vanilla, cinnamon, and salt until the apples are evenly coated. Pour into the pie crust.
3. Bake for 25 minutes. Meanwhile, in a small bowl, whisk the egg. After 25 minutes, remove the pie from the oven and brush the top with the beaten egg.
4. In another bowl, combine the brown sugar and 1/2 cup flour. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the pie.
5. Return the pie to the oven and bake for an additional 20 minutes, or until the topping is golden and the filling is bubbly.

The magic of this pie lies in the sour cream filling, which stays luxuriously creamy even after baking, offering a delightful contrast to the crunchy streusel topping.

Tip: For the best flavor, use a mix of tart and sweet apples like Granny Smith and Honeycrisp.

Sour Cream Beef Stroganoff

This Sour Cream Beef Stroganoff is a creamy, comforting classic that’s perfect for a cozy dinner any night of the week.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup sour cream
• 2 tbsp all-purpose flour
• 12 oz egg noodles, cooked according to package directions
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef sirloin and cook until browned, about 3-4 minutes per side. Remove from skillet and set aside.
2. In the same skillet, add onion and mushrooms. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Stir in beef broth, Worcestershire sauce, Dijon mustard, salt, and black pepper. Bring to a simmer.
4. In a small bowl, whisk together sour cream and flour until smooth. Gradually stir into the skillet. Return the beef to the skillet and simmer for 5 minutes, until the sauce has thickened.
5. Serve over cooked egg noodles, garnished with fresh parsley.

The tangy sour cream sauce paired with tender beef and earthy mushrooms creates a dish that’s rich in flavor yet surprisingly easy to make.

Tip: For an extra creamy texture, let the stroganoff sit for a few minutes off the heat before serving—this allows the sauce to thicken even more.

Sour Cream Cornbread

Nothing says comfort like a slice of warm, tangy sour cream cornbread straight from the oven. This recipe strikes the perfect balance between moist and crumbly, with a hint of sweetness that pairs beautifully with savory dishes.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup whole milk

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup sour cream, 1/2 cup melted unsalted butter, 2 large eggs, and 1/2 cup whole milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Transfer the batter to the prepared pan and bake for 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

The sour cream in this cornbread not only adds a delightful tang but also ensures an incredibly moist texture that’s hard to resist. It’s the perfect side for chili or enjoyed on its own with a dab of butter.

Tip: For an extra crispy edge, preheat your baking pan in the oven before adding the batter.

Sour Cream Lemon Pie

This Sour Cream Lemon Pie is a creamy, tangy delight that balances sweetness with a refreshing citrus kick, perfect for those who love a dessert that’s not too heavy.

Ingredients

• 1 9-inch pre-baked pie crust
• 1 cup sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 cup whole milk
• 3 large egg yolks, lightly beaten
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 cup sour cream
• Whipped cream and lemon slices for garnish

Instructions

1. In a medium saucepan, whisk together 1 cup sugar, 3 tbsp cornstarch, and 1/4 tsp salt. Gradually whisk in 1 cup whole milk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
3. Gradually whisk half of the hot mixture into 3 large egg yolks, then return all to the saucepan. Boil for 1 more minute, stirring constantly, then remove from heat.
4. Stir in 1/2 cup fresh lemon juice and 1 tbsp lemon zest. Let cool to room temperature, then fold in 1 cup sour cream until well blended.
5. Pour the filling into the 9-inch pre-baked pie crust. Refrigerate for at least 4 hours or until set.
6. Before serving, garnish with whipped cream and lemon slices.

The magic of this pie lies in the smooth, velvety texture that the sour cream adds, making each bite irresistibly creamy with a bright lemon finish.

Tip: For an extra zesty flavor, increase the lemon zest to 2 tbsp and sprinkle some on top of the whipped cream garnish.

Sour Cream Pumpkin Bread

This Sour Cream Pumpkin Bread is a moist, flavorful twist on the classic, with a tender crumb that’s perfectly spiced and irresistibly rich.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup sour cream
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Mix in 1 cup canned pumpkin puree, 1/2 cup sour cream, and 1 tsp vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The sour cream in this recipe not only adds a subtle tang but also ensures the bread stays moist for days, making it a perfect make-ahead treat for gatherings.

Tip: For an extra touch, drizzle with a simple glaze made from powdered sugar and milk, or serve with a dollop of whipped cream.

Sour Cream Rye Bread

There’s something incredibly comforting about the tangy, dense crumb of sour cream rye bread, perfect for your next sandwich or toast.

Ingredients

• 1 cup warm water (110°F)
• 1 tbsp active dry yeast
• 1 tbsp sugar
• 1 cup sour cream
• 2 tbsp vegetable oil
• 2 tbsp molasses
• 1 tsp salt
• 2 cups rye flour
• 2 cups all-purpose flour

Instructions

1. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. Stir in sour cream, vegetable oil, molasses, and salt until well mixed.
3. Gradually add rye flour and all-purpose flour, mixing until a dough forms.
4. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan.
7. Cover and let rise for another 30 minutes until the dough rises above the pan’s rim.
8. Preheat oven to 375°F and bake for 35-40 minutes until the loaf sounds hollow when tapped.

The molasses and sour cream create a bread that’s moist with a subtle sweetness, making it irresistible straight from the oven.

Tip: For an extra glossy crust, brush the loaf with an egg wash before baking.

Sour Cream Sugar Cookies

These Sour Cream Sugar Cookies are a tender, melt-in-your-mouth treat that’s perfect for any occasion, from holiday cookie exchanges to weekend baking projects.

Ingredients

• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 1/2 cup sour cream
• 1 large egg
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup granulated sugar and 1 cup unsalted butter until light and fluffy.
3. Beat in 1/2 cup sour cream, 1 large egg, and 1 tsp vanilla extract until well combined.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
7. Flatten each ball slightly with the bottom of a glass or your fingers.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

The sour cream in these cookies not only adds a subtle tang but also ensures they stay incredibly soft for days. Perfect for those who love a cookie that’s sweet but not too rich.

Tip: For an extra touch, sprinkle the cookies with colored sugar before baking for a festive look.

Sour Cream Walnut Cake

This Sour Cream Walnut Cake is a delightful treat that combines the rich tang of sour cream with the earthy crunch of walnuts, perfect for those cozy afternoons when you crave something sweet but not overly indulgent.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. Alternately add the flour mixture and 1/2 cup sour cream to the butter mixture, beginning and ending with the flour mixture. Fold in 1/2 cup chopped walnuts.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

The magic of this cake lies in the sour cream, which ensures a moist crumb and a subtle tang that balances the sweetness beautifully.

Tip: For an extra nutty flavor, toast the walnuts before chopping and adding them to the batter.

Sour Cream Veggie Dip

This Sour Cream Veggie Dip is the perfect blend of creamy and tangy, with just the right amount of herbs to make your veggies shine. It’s a crowd-pleaser that comes together in minutes!

Ingredients

• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tbsp dried dill
• 1 tbsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. In a medium bowl, combine 1 cup sour cream and 1/2 cup mayonnaise until smooth.
2. Add 1 tbsp dried dill, 1 tbsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Stir well to incorporate all the seasonings.
3. Drizzle in 1 tbsp lemon juice and mix until the dip is uniform in texture.
4. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

The magic of this dip lies in its versatility—the lemon juice brightens the herbs, making it a refreshing companion to any vegetable platter.

Tip: For an extra fresh twist, substitute the dried herbs with 2 tbsp of finely chopped fresh herbs.

Sour Cream Cheesecake

This Sour Cream Cheesecake is a creamy dream with a tangy twist, perfect for those who love their desserts rich but not overly sweet.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream

Instructions

1. Preheat your oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
2. Beat cream cheese and 1 cup sugar until smooth. Add vanilla extract, then eggs one at a time, beating well after each addition.
3. Stir in sour cream until the mixture is uniform. Pour over the crust in the springform pan.
4. Bake for 50 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
5. Chill in the refrigerator for at least 4 hours before serving.

The sour cream not only adds a delightful tang but also ensures the cheesecake stays incredibly moist and creamy, making every bite melt in your mouth.

Tip: For an extra smooth texture, make sure all ingredients are at room temperature before mixing.

Conclusion

From cozy breakfasts to elegant dinners, our roundup of 18 delicious sour cream recipes offers something for every occasion. We hope these dishes inspire your next culinary adventure. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!