Are you looking to add a creamy, tangy twist to your meals? Sour cream isn’t just for topping baked potatoes—it’s the secret ingredient that transforms simple dishes into rich, comforting favorites. From quick dinners to party dips, these 18 easy recipes will show you how versatile this kitchen staple can be. Get ready to discover delicious new ways to enjoy creamy sour cream creations!
Sour Cream Chicken Enchiladas
Just when you need a comforting dinner that comes together fast, these sour cream chicken enchiladas deliver. Juicy shredded chicken gets wrapped in soft tortillas, smothered in a creamy sauce, and baked until bubbly. They’re my go-to for busy weeknights when everyone needs something satisfying.
Ingredients
– 2 cups shredded cooked chicken (I use rotisserie chicken to save time)
– 8 flour tortillas (the medium-sized ones work best here)
– 1 cup sour cream (full-fat gives the creamiest texture)
– 1 cup shredded Monterey Jack cheese (I like to buy a block and shred it myself for better melt)
– 1/4 cup chopped green chilies (the mild canned ones are perfect for this)
– 1/2 cup chicken broth (low-sodium lets you control the salt)
– 1 tsp chili powder (my secret for a little warmth)
– 1/2 tsp garlic powder (skip the fresh here—it can burn)
– 1/4 tsp salt (adjust if your chicken is already seasoned)
– 2 tbsp chopped fresh cilantro (adds a bright finish)
Instructions
1. Preheat your oven to 350°F.
2. In a medium bowl, combine the shredded chicken, 1/2 cup of the sour cream, 1/2 cup of the Monterey Jack cheese, and the chopped green chilies.
3. Spoon about 1/4 cup of the chicken mixture onto each tortilla.
4. Roll each tortilla tightly around the filling and place them seam-side down in a 9×13-inch baking dish.
5. In another bowl, whisk together the remaining 1/2 cup sour cream, chicken broth, chili powder, garlic powder, and salt until smooth.
6. Pour the sauce evenly over the rolled enchiladas in the baking dish.
7. Sprinkle the remaining 1/2 cup Monterey Jack cheese over the top.
8. Bake for 20–25 minutes, until the cheese is melted and the edges are lightly golden.
9. Remove from the oven and let rest for 5 minutes—this helps the sauce set so they don’t fall apart when serving.
10. Garnish with chopped fresh cilantro before serving. Warm and creamy with just a hint of spice, these enchiladas have a tender texture that holds up to the rich sauce. Serve them with a crisp green salad or black beans for a complete meal that feels special without the fuss.
Easy Sour Cream Pancakes
Just when you think pancakes can’t get better, sour cream enters the chat. These fluffy stacks come together in minutes with pantry staples. Trust me, you’ll never go back to basic buttermilk after this.
Ingredients
– 1 cup all-purpose flour (I always spoon and level for accuracy)
– 2 tablespoons granulated sugar (this golden ratio creates perfect browning)
– 2 teaspoons baking powder (fresh powder means maximum lift)
– ½ teaspoon fine sea salt (my secret for balanced flavor)
– 1 large egg, preferably room temp (it incorporates smoother)
– 1 cup sour cream (full-fat gives the richest texture)
– ¼ cup whole milk (adds just enough liquid without thinning)
– 2 tablespoons unsalted butter, melted (plus extra for cooking)
– 1 teaspoon vanilla extract (pure vanilla makes all the difference)
Instructions
1. Whisk flour, sugar, baking powder, and salt in a large bowl until no lumps remain.
2. In a separate bowl, beat the egg vigorously until pale yellow, about 30 seconds.
3. Stir sour cream, milk, melted butter, and vanilla into the beaten egg until fully combined.
4. Pour wet ingredients into dry ingredients and fold gently with a spatula—stop when just combined, lumps are fine.
5. Let batter rest for 5 minutes while heating your griddle to 375°F.
6. Test griddle temperature by sprinkling water droplets—they should dance and evaporate quickly.
7. Lightly butter the griddle using a folded paper towel for even coverage.
8. Pour ¼ cup batter per pancake, leaving 2 inches between for spreading.
9. Cook until bubbles cover the surface and edges look set, about 2-3 minutes.
10. Flip pancakes when bottoms are golden brown and cook another 1-2 minutes.
11. Transfer to a wire rack instead of stacking to prevent steaming.
Remarkably tender with a subtle tang, these pancakes stay moist for hours. The sour cream creates a custardy interior that pairs beautifully with tart berry compote. For something different, try them savory with smoked salmon and chives.
Creamy Sour Cream Mashed Potatoes
Smooth, creamy mashed potatoes are the ultimate comfort food side dish. Skip the boxed versions—these come together quickly with just a few ingredients. You’ll never go back to plain potatoes after tasting the tangy richness sour cream adds.
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and quartered (their buttery texture makes the creamiest mash)
– 1 cup sour cream, at room temperature (cold sour cream can make potatoes gummy)
– 1/2 cup whole milk, warmed (I microwave it for 45 seconds to prevent temperature shock)
– 4 tbsp unsalted butter, cubed and softened (soft butter incorporates more evenly)
– 1 1/2 tsp kosher salt (I prefer its clean flavor over table salt)
– 1/2 tsp black pepper, freshly ground
Instructions
1. Place peeled and quartered potatoes in a large pot and cover with cold water by 1 inch.
2. Bring water to a rolling boil over high heat, then reduce heat to maintain a gentle boil.
3. Cook potatoes for 15-18 minutes until fork-tender (a fork should slide through easily without resistance).
4. Drain potatoes thoroughly in a colander and return them to the hot pot.
5. Let potatoes steam dry in the pot for 2 minutes over the turned-off burner (this evaporates excess moisture for fluffier results).
6. Mash potatoes with a potato masher or ricer until no large lumps remain.
7. Add softened butter cubes and mix until fully incorporated.
8. Pour in warmed milk and stir vigorously with a wooden spoon until smooth.
9. Fold in room temperature sour cream until the mixture is uniformly creamy.
10. Season with kosher salt and freshly ground black pepper, mixing thoroughly to distribute evenly.
11. Serve immediately while hot. Extra creamy texture makes these potatoes perfect for soaking up gravy. Their subtle tang balances rich main dishes beautifully—try topping with chives or serving alongside roasted meats.
Sour Cream Coffee Cake
Lately, I’ve been craving that perfect coffee cake texture—tender crumb with just enough tang. This sour cream version delivers exactly that balance. It’s become my weekend baking staple.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
– ½ cup unsalted butter, softened (room temp blends smoother)
– 1 cup granulated sugar
– 2 large eggs (I prefer room temp for better emulsion)
– 1 cup sour cream (full-fat gives the best moisture)
– 1 tsp vanilla extract
– ½ cup brown sugar for streusel
– 1 tsp cinnamon
– ¼ cup chopped walnuts (toasting them first adds crunch)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in sour cream and vanilla extract until the batter is smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined—don’t overmix.
7. In a small bowl, combine brown sugar, cinnamon, and chopped walnuts for the streusel.
8. Spread half of the batter evenly into the prepared pan.
9. Sprinkle half of the streusel mixture over the batter layer.
10. Carefully spread the remaining batter over the streusel.
11. Top with the remaining streusel mixture, covering the surface evenly.
12. Bake at 350°F for 35-40 minutes until a toothpick inserted in the center comes out clean.
13. Cool the cake in the pan on a wire rack for 15 minutes before removing.
A moist, tender crumb pairs beautifully with the cinnamon-walnut streusel layers. The sour cream adds subtle tang that cuts through the sweetness perfectly. Serve warm with coffee or toast slices for breakfast the next day.
Quick Sour Cream Dip
Ready for a dip that comes together in minutes but tastes like you spent hours? This sour cream dip delivers big flavor with minimal effort. Perfect for last-minute gatherings or when snack cravings strike.
Ingredients
– 2 cups full-fat sour cream (I find the richness makes all the difference)
– 1 packet ranch seasoning mix (the hidden valley brand never lets me down)
– 1/4 cup whole milk (room temperature blends smoother)
– 2 tbsp fresh chives, finely chopped (fresh over dried for that bright pop)
– 1 tsp garlic powder (not garlic salt – we control the salt separately)
– 1/2 tsp onion powder
– 1/4 tsp black pepper, freshly ground
Instructions
1. Place 2 cups sour cream in a medium mixing bowl.
2. Add 1 packet ranch seasoning mix to the sour cream.
3. Pour in 1/4 cup room temperature whole milk.
4. Whisk vigorously for 60 seconds until completely smooth and no dry pockets remain.
5. Stir in 2 tbsp finely chopped fresh chives.
6. Add 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper.
7. Mix thoroughly until all ingredients are fully incorporated, about 30 seconds.
8. Cover the bowl tightly with plastic wrap.
9. Refrigerate for at least 30 minutes to allow flavors to meld (tip: don’t skip this resting time).
10. Stir once more before serving to redistribute any settled seasonings.
Makes about 2 1/2 cups of creamy, tangy dip with that signature ranch kick. The texture stays beautifully thick yet spreadable, perfect for sturdy chips or fresh vegetables. Try it as a burger spread or thin it slightly with extra milk for a salad dressing variation.
Sour Cream Banana Bread
Even the most overripe bananas deserve a delicious fate. This sour cream banana bread transforms those speckled fruits into something truly special. Expect a moist, tender crumb that stays fresh for days.
Ingredients
– 3 very ripe bananas (the blacker, the sweeter)
– 1/2 cup sour cream (full-fat gives the best texture)
– 1/2 cup unsalted butter, softened (I leave mine on the counter for 30 minutes)
– 2 large eggs at room temperature (they incorporate better this way)
– 1 cup granulated sugar
– 1 tsp pure vanilla extract (never imitation)
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup chopped walnuts (toasted first for maximum flavor)
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×5 inch loaf pan thoroughly.
3. Mash the ripe bananas in a large bowl until smooth.
4. Add softened butter and beat for 2 minutes until creamy.
5. Mix in sugar until fully combined.
6. Add eggs one at a time, beating after each addition.
7. Stir in vanilla extract and sour cream.
8. In a separate bowl, whisk together flour, baking soda, and salt.
9. Gradually fold dry ingredients into wet ingredients until just combined.
10. Gently fold in toasted walnuts.
11. Pour batter into prepared loaf pan.
12. Bake for 55-65 minutes until a toothpick inserted in center comes out clean.
13. Cool in pan for 15 minutes before transferring to wire rack.
14. Let cool completely before slicing.
Perfectly moist with a subtle tang from the sour cream, this banana bread stays tender for days. The toasted walnuts add wonderful crunch against the soft crumb. Try it lightly toasted with a smear of cream cheese for breakfast.
Easy Sour Cream Noodle Bake
Whip up this comforting casserole when you need something hearty without the fuss. It combines tender egg noodles with a rich, cheesy sauce that bakes to perfection. This is my go-to weeknight dinner that always satisfies hungry families.
Ingredients
– 12 oz wide egg noodles (I always keep an extra box in the pantry for emergencies)
– 1 lb ground beef (85/15 works best for flavor without being too greasy)
– 1 medium yellow onion, finely diced (I chop mine the night before to save time)
– 2 cloves garlic, minced (fresh makes all the difference here)
– 24 oz jar of your favorite marinara sauce (I’m loyal to Rao’s for that restaurant-quality taste)
– 1 cup sour cream (full-fat gives the creamiest texture)
– 1 cup small curd cottage cheese (trust me, it melts into the sauce beautifully)
– 2 cups shredded mozzarella cheese (I buy blocks and shred myself for better melting)
– 1/4 cup grated Parmesan cheese (the real stuff, not the canned powder)
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add egg noodles and cook for exactly 6 minutes until al dente (they’ll finish cooking in the oven).
4. Drain noodles thoroughly and return to the warm pot off the heat.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add diced onion and cook for 4 minutes until translucent, stirring frequently.
7. Add ground beef, breaking it up with a wooden spoon, and cook for 6-7 minutes until no pink remains.
8. Stir in minced garlic and cook for 1 minute until fragrant (don’t let it burn).
9. Drain any excess grease from the skillet using a spoon.
10. Add marinara sauce, oregano, salt, and pepper to the beef mixture, stirring to combine.
11. Simmer the sauce for 5 minutes over medium-low heat to let flavors meld.
12. In a medium bowl, mix sour cream and cottage cheese until well combined.
13. Add the sour cream mixture to the drained noodles in the pot, stirring gently to coat.
14. Spread half the noodle mixture evenly in the prepared baking dish.
15. Spoon half the meat sauce over the noodle layer.
16. Sprinkle 1 cup of mozzarella cheese over the meat sauce.
17. Repeat layers with remaining noodles, meat sauce, and mozzarella.
18. Top evenly with Parmesan cheese for a golden crust.
19. Bake uncovered for 25 minutes until cheese is melted and bubbly.
20. Let rest for 5 minutes before serving (this helps the layers set).
This bake emerges with a crispy, cheesy top that gives way to creamy, saucy layers underneath. The cottage cheese melts into the sauce, creating a richer texture than you’d expect. Try serving it with garlic bread to soak up every last bit of that delicious sauce.
Sour Cream Blueberry Muffins
These sour cream blueberry muffins deliver bakery-quality results with minimal effort. They strike the perfect balance between tender crumb and satisfying structure. Trust me, you’ll want to make a double batch.
Ingredients
- 2 cups all-purpose flour – I always spoon and level to avoid dense muffins
- 1 cup granulated sugar – this creates that perfect golden dome
- 2 tsp baking powder – check the expiration date for maximum rise
- ½ tsp salt – just enough to enhance all the flavors
- 2 large eggs – I pull mine out 30 minutes before baking
- 1 cup sour cream – full-fat gives the best moisture
- ½ cup vegetable oil – neutral flavor lets the blueberries shine
- 1 tsp vanilla extract – pure vanilla makes all the difference
- 1½ cups fresh blueberries – frozen work too, don’t thaw them
Instructions
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
- Whisk together flour, sugar, baking powder, and salt in a large bowl until thoroughly combined.
- In a separate bowl, beat eggs with a fork until uniformly yellow and slightly frothy.
- Add sour cream, vegetable oil, and vanilla extract to the eggs, stirring until completely smooth.
- Pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined – a few flour streaks are fine.
- Toss blueberries with 1 tablespoon of the flour mixture to prevent sinking during baking.
- Gently fold the coated blueberries into the batter using a folding motion to avoid crushing.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake at 375°F for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Cool muffins in the pan for 5 minutes before transferring to a wire rack.
What makes these muffins exceptional is their moist, tender crumb that stays fresh for days. The tart blueberries burst beautifully against the rich sour cream background. Warm them slightly and serve with coffee for the ultimate breakfast treat, or enjoy them cold as an afternoon snack.
Creamy Sour Cream Pasta Sauce
Finally, a pasta sauce that comes together faster than you can boil water. Forget complicated reductions—this creamy sour cream version delivers restaurant-quality richness with pantry staples. Fresh garlic and Parmesan transform simple ingredients into something special.
Ingredients
– 1 lb fettuccine (I always keep De Cecco in my pantry for perfect al dente texture)
– 1 cup full-fat sour cream (don’t skimp—the richness makes the sauce)
– 1/2 cup grated Parmesan cheese (freshly grated melts smoother than pre-shredded)
– 3 cloves garlic, minced (I smash them with my knife first for easier peeling)
– 2 tbsp unsalted butter (European-style butter adds deeper flavor)
– 1/4 cup reserved pasta water (this starchy liquid is the secret to silky sauce)
– 1/4 tsp black pepper (freshly cracked from my pepper mill)
– 1 tbsp chopped fresh parsley (flat-leaf holds up better than curly)
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add fettuccine and cook for 9 minutes exactly for al dente texture.
3. Meanwhile, melt butter in a large skillet over medium-low heat.
4. Add minced garlic and cook for 90 seconds until fragrant but not browned.
5. Reduce heat to low and stir in sour cream until completely smooth.
6. Gradually whisk in Parmesan cheese until fully incorporated.
7. Drain pasta, reserving 1/4 cup of starchy cooking water.
8. Immediately add hot pasta to the sauce skillet.
9. Pour in reserved pasta water while tossing continuously.
10. Cook for 1 minute over low heat, tossing until sauce coats every strand.
11. Stir in black pepper and chopped parsley.
12. Serve immediately in warmed bowls.
A velvety texture clings perfectly to each fettuccine strand without feeling heavy. The tangy sour cream balances the salty Parmesan beautifully, while the garlic provides just enough bite. Try topping with crispy pancetta or serving alongside roasted asparagus for a complete meal that feels indulgent yet effortless.
Sour Cream Chocolate Chip Cookies
Melt-in-your-mouth chocolate chip cookies get their tender crumb from sour cream’s magic. These soft, cake-like cookies stay moist for days, making them perfect for lunchboxes or late-night cravings. You’ll never go back to regular chocolate chip cookies after trying this sour cream version.
Ingredients
– 2 cups all-purpose flour (I always spoon and level to avoid dense cookies)
– 1 tsp baking soda
– ½ tsp salt (I prefer fine sea salt for even distribution)
– ¾ cup unsalted butter, softened (room temp butter creams better with sugar)
– ¾ cup brown sugar, packed
– ¼ cup granulated sugar
– 1 large egg (room temperature eggs incorporate more smoothly)
– ½ cup sour cream (full-fat gives the best texture)
– 1 tsp vanilla extract
– 1½ cups semi-sweet chocolate chips (I like mixing milk and dark chocolate sometimes)
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. Cream softened butter with both sugars in a large bowl for 2 minutes until light and fluffy.
4. Beat in the room temperature egg until fully incorporated.
5. Mix in sour cream and vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in chocolate chips with a spatula until evenly distributed.
8. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
10. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
Chewy centers with crisp edges make these irresistible straight from the oven. The sour cream adds subtle tang that balances the chocolate’s richness perfectly. Try sandwiching two cookies with vanilla ice cream for an epic dessert upgrade.
Easy Sour Cream Potato Salad
Zesty and creamy, this potato salad comes together with minimal effort. Sour cream adds tang while keeping things light. Perfect for potlucks or weeknight dinners.
Ingredients
– 2 lbs Yukon Gold potatoes, peeled and cubed (they hold their shape better than russets)
– 1 cup sour cream, full-fat for best texture
– 1/2 cup mayonnaise, I prefer Duke’s for its tang
– 2 tbsp apple cider vinegar, adds nice brightness
– 1 tsp Dijon mustard, my secret flavor booster
– 1/2 cup finely chopped red onion, soaked in ice water to reduce sharpness
– 1/4 cup chopped fresh dill, don’t substitute dried
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 2 hard-boiled eggs, chopped (I like room temp for easier mixing)
Instructions
1. Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 tablespoon salt to the water and bring to a boil over high heat.
3. Reduce heat to medium and simmer potatoes for 12-15 minutes until fork-tender but not mushy.
4. Drain potatoes thoroughly in a colander and spread on a baking sheet to cool completely.
5. While potatoes cool, whisk together sour cream, mayonnaise, apple cider vinegar, and Dijon mustard in a large bowl.
6. Drain the red onion that’s been soaking in ice water and pat dry with paper towels.
7. Add cooled potatoes, red onion, fresh dill, kosher salt, and black pepper to the dressing bowl.
8. Gently fold everything together until potatoes are evenly coated, being careful not to break them.
9. Fold in chopped hard-boiled eggs until just distributed throughout the salad.
10. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let flavors meld.
Yielding a creamy yet substantial texture, this potato salad balances tangy and savory notes beautifully. The chilled potatoes absorb the dressing while maintaining their shape. Serve it alongside grilled meats or pile it on a burger for an unexpected twist.
Sour Cream Beef Stroganoff
Rustic comfort food doesn’t get better than this creamy beef stroganoff. Rich sour cream creates the silkiest sauce that clings perfectly to tender egg noodles. It’s the ultimate weeknight dinner that feels fancy without the fuss.
Ingredients
– 1 lb sirloin steak, sliced thin against the grain (this makes all the difference for tenderness)
– 8 oz wide egg noodles, my favorite brand for that perfect chew
– 1 cup sour cream, full-fat for maximum creaminess
– 1 yellow onion, diced medium (I always keep these on hand)
– 8 oz cremini mushrooms, sliced thick for meaty texture
– 3 tbsp unsalted butter, divided for cooking stages
– 2 tbsp all-purpose flour, for that essential thickening power
– 2 cups beef broth, low-sodium so you control the salt
– 1 tbsp Worcestershire sauce, the secret umami booster
– 2 tsp Dijon mustard, for subtle tang
– 1 tsp paprika, sweet Hungarian if you have it
– 2 cloves garlic, minced fresh (never the jarred stuff)
– 1/4 cup fresh parsley, chopped right before using
Instructions
1. Bring a large pot of salted water to a rolling boil for the noodles.
2. Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides.
3. Add sliced steak in a single layer and sear for 90 seconds per side until browned but not cooked through.
4. Transfer steak to a plate using tongs, leaving any juices in the skillet.
5. Melt remaining 2 tablespoons butter in the same skillet over medium heat.
6. Add diced onion and cook for 4 minutes until translucent, stirring occasionally.
7. Add sliced mushrooms and cook for 6 minutes until they release their liquid and brown slightly.
8. Stir in minced garlic and cook for 45 seconds until fragrant but not browned.
9. Sprinkle flour over the mushroom mixture and cook for 1 minute while stirring constantly.
10. Gradually pour in beef broth while whisking to prevent lumps from forming.
11. Add Worcestershire sauce, Dijon mustard, and paprika, then bring to a simmer.
12. Cook sauce for 5 minutes until thickened enough to coat the back of a spoon.
13. Meanwhile, cook egg noodles in boiling water for 7 minutes until al dente, then drain thoroughly.
14. Reduce skillet heat to low and stir in sour cream until fully incorporated.
15. Return steak and any accumulated juices to the skillet, heating through for 2 minutes.
16. Stir in half of the chopped parsley just before serving.
17. Divide cooked noodles among bowls and top generously with stroganoff mixture.
18. Garnish with remaining fresh parsley for brightness.Final spoonfuls reveal tender beef swimming in that tangy, creamy sauce that clings beautifully to every noodle. The mushrooms add earthy depth while fresh parsley cuts through the richness. Serve over mashed potatoes instead of noodles for a comforting twist that soaks up every drop of sauce.
Creamy Sour Cream Coleslaw
Ditch the store-bought versions—this creamy sour cream coleslaw delivers fresh crunch with minimal effort. Perfect for potlucks or backyard barbecues, it comes together in minutes. You’ll love the tangy, balanced dressing that clings to every shred of cabbage.
Ingredients
- 1 small head green cabbage, thinly sliced (I like the extra crunch from fresh, not bagged)
- 2 large carrots, grated (the sweet, colorful kind brightens the whole bowl)
- 1/2 cup sour cream, full-fat for the creamiest texture
- 1/4 cup mayonnaise, my go-to for rich, smooth binding
- 2 tbsp apple cider vinegar, adds a bright tang that cuts through the creaminess
- 1 tbsp granulated sugar, just enough to balance the acidity without being sweet
- 1/2 tsp celery seed, a little earthy punch that makes it taste like grandma’s
- 1/4 tsp black pepper, freshly ground if you have it
- 1/2 tsp salt, I use fine sea salt for even distribution
Instructions
- Slice 1 small head of green cabbage into thin, uniform shreds using a sharp knife or mandoline.
- Grate 2 large carrots on the large holes of a box grater directly into the bowl with cabbage.
- In a separate medium bowl, combine 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp granulated sugar, 1/2 tsp celery seed, 1/4 tsp black pepper, and 1/2 tsp salt.
- Whisk the dressing ingredients vigorously for about 30 seconds until completely smooth and emulsified.
- Pour the dressing over the cabbage and carrot mixture, using a large spoon or spatula to fold everything together.
- Mix until every piece of cabbage and carrot is evenly coated with the creamy dressing.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the cabbage to slightly soften.
- Remove from refrigerator, give the coleslaw one final stir to redistribute any settled dressing, and serve immediately.
Just-made, this slaw is crisp and brightly tangy, but after chilling, the cabbage softens slightly while the flavors deepen. The creamy dressing clings without being heavy, making it ideal for piling onto pulled pork sandwiches or serving alongside grilled sausages. For a twist, fold in chopped fresh dill or a spoonful of whole-grain mustard before serving.
Sour Cream Lemon Pound Cake
Perfectly moist and tangy, this sour cream lemon pound cake delivers incredible flavor with minimal effort. Pound cake purists will appreciate the classic dense crumb, while the bright citrus notes keep it feeling fresh. You’ll want to make this year-round.
Ingredients
- 1 cup unsalted butter, softened (I always use European-style for richer flavor)
- 2 cups granulated sugar
- 4 large eggs, room temperature (they incorporate much better when not cold)
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream, full-fat for best texture
- 1 tbsp lemon zest, freshly grated
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F and generously grease a 10-inch bundt pan.
- Cream the softened butter and sugar together in a large bowl for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine the sour cream, lemon zest, lemon juice, and vanilla extract in a small bowl.
- Alternate adding the dry ingredients and sour cream mixture to the butter mixture, beginning and ending with flour.
- Mix just until combined – overmixing will make the cake tough.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 60-70 minutes until a toothpick inserted comes out completely clean.
- Cool the cake in the pan on a wire rack for 15 minutes before inverting.
- Run a thin knife around the edges to ensure clean release from the pan.
- Invert the cake onto the wire rack and let cool completely before slicing.
Velvety and dense with a tight crumb, this cake boasts a perfect balance of rich butter and bright citrus. The sour cream creates an incredibly moist texture that stays fresh for days. Serve thick slices with fresh berries or lightly toasted with morning coffee for maximum enjoyment.
Easy Sour Cream Biscuits
A simple shortcut transforms basic pantry staples into tender, flaky biscuits in minutes. Anyone can master these sour cream biscuits with just a bowl and spoon—no rolling pin required. They’re perfect for breakfast, dinner, or any last-minute craving.
Ingredients
– 2 cups all-purpose flour (I always use unbleached for better texture)
– 1 tablespoon baking powder (make sure it’s fresh for maximum rise)
– 1 teaspoon salt (I prefer fine sea salt for even distribution)
– 1/2 cup cold unsalted butter, cubed (keep it chilled—this is key for flakiness)
– 1 cup full-fat sour cream (don’t use light—the fat content makes them tender)
– 1 large egg, lightly beaten (room temp blends more smoothly)
– 1 tablespoon granulated sugar (just a hint to balance the tang)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, salt, and sugar in a large bowl until fully combined.
3. Cut cold butter cubes into the flour mixture using a pastry cutter or two forks until pea-sized crumbs form.
4. Tip: Work quickly to keep the butter cold—this creates steam pockets for flaky layers.
5. Add sour cream and beaten egg to the bowl, then stir gently with a fork until a shaggy dough forms.
6. Tip: Avoid overmixing—just combine until no dry flour remains for tender biscuits.
7. Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
8. Fold dough in half, then pat back to 1-inch thickness; repeat this folding step once more.
9. Cut dough into 8 squares using a sharp knife or bench scraper for clean edges.
10. Arrange biscuits on the prepared baking sheet, spacing them about 2 inches apart.
11. Bake for 12–15 minutes at 425°F until tops are golden brown and bottoms sound hollow when tapped.
12. Tip: Rotate the pan halfway through baking for even browning.
13. Transfer biscuits to a wire rack and let cool for 5 minutes before serving.
What makes these biscuits special is their soft, pillowy interior with just enough tang from the sour cream. They’re fantastic split and slathered with honey butter or used to soak up gravy. Try crumbling one over a bowl of chili for a cozy, satisfying twist.
Sour Cream Apple Coffee Cake
Zesty and comforting, this sour cream apple coffee cake delivers moist crumb and warm spice notes. Perfect for weekend brunch or afternoon pick-me-up, it comes together with pantry staples and minimal fuss. The streusel topping adds delightful crunch against tender apple layers.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
– 1 tsp cinnamon (Vietnamese cinnamon is my favorite here)
– ½ cup unsalted butter, softened (room temperature creams best)
– 1 cup granulated sugar
– 2 large eggs (I prefer room temp for better emulsion)
– 1 cup sour cream (full-fat gives superior moisture)
– 1 tsp vanilla extract
– 2 medium apples, peeled and diced (Granny Smith hold their shape well)
– ½ cup brown sugar (for streusel – dark brown adds deeper flavor)
– ¼ cup all-purpose flour (for streusel)
– ¼ cup cold butter, cubed (for streusel)
– ½ tsp cinnamon (for streusel)
Instructions
1. Preheat oven to 350°F and grease a 9-inch square baking pan.
2. Whisk 2 cups flour, baking powder, baking soda, salt, and 1 tsp cinnamon in a medium bowl.
3. Beat softened butter and granulated sugar with an electric mixer on medium speed for 2 minutes until pale and fluffy.
4. Add room temperature eggs one at a time, beating well after each addition.
5. Mix in sour cream and vanilla extract until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain.
7. Fold in diced apples with a spatula until evenly distributed.
8. Spread batter evenly into the prepared pan using an offset spatula.
9. Combine brown sugar, ¼ cup flour, ½ tsp cinnamon, and cold butter cubes in a small bowl for the streusel.
10. Use your fingers to pinch the streusel ingredients until crumbly with pea-sized pieces.
11. Sprinkle streusel evenly over the batter, covering the surface completely.
12. Bake at 350°F for 45-50 minutes until a toothpick inserted in the center comes out clean.
13. Cool the cake in the pan on a wire rack for 30 minutes before serving.
Excellent warm from the oven, this cake features a tender, moist crumb that contrasts beautifully with the crunchy streusel topping. The apples stay slightly firm, providing pleasant texture against the soft cake. Serve it slightly warm with a dollop of whipped cream or alongside your morning coffee for maximum enjoyment.
Creamy Sour Cream Scalloped Potatoes
Mouthwatering and comforting, these creamy scalloped potatoes redefine classic side dishes. They feature thinly sliced potatoes baked in a rich sour cream sauce that gets perfectly golden on top. This version skips the fuss while delivering maximum flavor and creaminess.
Ingredients
– 3 pounds russet potatoes, peeled (I find russets hold their shape best)
– 1 cup sour cream (full-fat for the creamiest results)
– 1 cup heavy cream (this creates that luxurious texture)
– 1 cup shredded sharp cheddar cheese (I prefer extra sharp for more flavor)
– 1/2 cup grated Parmesan cheese (the good stuff makes a difference)
– 4 tablespoons unsalted butter, divided (I always use unsalted to control seasoning)
– 1 medium yellow onion, thinly sliced (sweet onions work beautifully here)
– 2 cloves garlic, minced (fresh garlic is non-negotiable in my kitchen)
– 1 teaspoon salt (adjust to your preference)
– 1/2 teaspoon black pepper (freshly ground if possible)
– 1/4 teaspoon paprika (for that subtle smoky note)
– 2 tablespoons chopped fresh chives (garnish at the end)
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with 1 tablespoon of butter.
2. Slice potatoes into 1/8-inch thick rounds using a mandoline for even cooking.
3. Melt remaining 3 tablespoons butter in a large skillet over medium heat.
4. Add sliced onion and cook for 5 minutes until softened but not browned.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Remove skillet from heat and stir in sour cream, heavy cream, salt, pepper, and paprika.
7. Arrange one-third of potato slices in a single layer in the prepared baking dish.
8. Spread one-third of the cream mixture evenly over the potatoes.
9. Sprinkle one-third of both cheddar and Parmesan cheeses over the layer.
10. Repeat layers two more times, ending with cheese on top.
11. Cover dish tightly with foil and bake for 45 minutes.
12. Remove foil and bake uncovered for 25-30 minutes until potatoes are tender when pierced with a knife and top is golden brown.
13. Let rest for 15 minutes before serving to allow the sauce to thicken.
14. Garnish with fresh chives just before serving.
Lusciously creamy with a perfectly crisp golden top, these potatoes achieve that ideal balance between rich and comforting. The sharp cheddar and Parmesan create a complex flavor that pairs wonderfully with roasted meats or stands strong as a vegetarian main. For a festive twist, try serving them in individual ramekins or topping with crispy fried onions right before serving.
Sour Cream Raspberry Swirl Brownies
You know those days when you want something decadent but not overly complicated? Sour cream raspberry swirl brownies deliver that perfect balance of fudgy chocolate and tart fruit. They’re my go-to when I need an impressive dessert without the fuss.
Ingredients
– 1 cup unsalted butter (I always use European-style for richer flavor)
– 1 ½ cups granulated sugar
– ¾ cup cocoa powder (Dutch-processed gives deeper chocolate notes)
– 3 large eggs at room temperature (they incorporate better this way)
– 1 cup all-purpose flour
– ½ teaspoon salt
– ½ cup sour cream (full-fat creates the creamiest swirl)
– 1 teaspoon vanilla extract
– ½ cup raspberry jam (seedless makes for smoother swirling)
Instructions
1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. Melt the butter in a medium saucepan over low heat, about 3-4 minutes.
3. Remove the pan from heat and whisk in sugar and cocoa powder until smooth.
4. Add eggs one at a time, whisking vigorously after each addition until fully incorporated.
5. Stir in flour and salt just until no dry streaks remain—don’t overmix.
6. Fold in sour cream and vanilla extract until the batter is uniform.
7. Pour ⅔ of the brownie batter into your prepared pan and spread evenly.
8. Drop teaspoon-sized dollops of raspberry jam across the batter surface.
9. Top with remaining brownie batter, then drag a knife through to create swirl patterns.
10. Bake for 30-35 minutes until the edges pull away from the pan and a toothpick inserted comes out with moist crumbs.
11. Cool completely in the pan on a wire rack, about 2 hours, before slicing.
Cooling them completely is crucial for clean slices—the wait is worth it. These brownies have a dense, fudgy crumb with bright raspberry ribbons cutting through the richness. Try serving them slightly warmed with vanilla ice cream for ultimate indulgence.
Summary
Nothing beats the creamy comfort these 18 sour cream recipes bring to your table! From tangy dips to rich main dishes, there’s something for every occasion. We’d love to hear which recipes become your family favorites—drop us a comment below and don’t forget to share this delicious collection on Pinterest for your fellow home cooks to enjoy!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
