Wondering how to use up that container of sour cream that’s in the fridge? Here are 35+ amazingly delicious sour cream recipes. From main dishes, sides, sauces, baked goods, and more!
Whether you are looking for a savory dish, a sweet treat, or a creamy topping, sour cream can be used in a variety of recipes to add a tangy flavor and creamy texture.
Sour cream is simple to use, and it is a great addition to many dishes, such as tacos, cakes, and dips. In this post, you’ll find 35+ creative recipes that will take your sour cream to the next level.
Sour Cream FAQs
How Long Does Sour Cream Last?
Unopened Sour Cream: When stored in the refrigerator, unopened sour cream can typically last up to 2-3 weeks beyond the “sell-by” or “best-by” date on the packaging. It’s important to note that the quality may start to deteriorate gradually after the expiration date.
Opened Sour Cream: Once opened, sour cream should be consumed within 7-10 days for optimal freshness.
Can you Freeze Sour Cream?
Yes, sour cream can be frozen. However, there are a few things to keep in mind. Freezing sour cream may change its texture, causing it to become slightly grainy or separated upon thawing. This change in texture is mainly due to the separation of the water content from the cream. However, the frozen sour cream can still be used in cooking and baking, where the texture change may not be as noticeable.
It’s important to note that freezing sour cream is not recommended if you plan to use it for dips or as a topping, as the texture change may be more apparent in these applications.
To freeze sour cream, follow these steps:
- Check the expiration date: Make sure the sour cream is not expired before freezing it.
- Transfer to a freezer-safe container: Pour the sour cream into a freezer-safe container with an airtight seal. It’s best to use a container that allows some headspace for expansion during freezing.
- Label and date: Clearly label the container with the contents and the date of freezing. This will help you keep track of how long it has been in the freezer.
- Freeze: Place the container in the freezer and ensure it is stored in a stable position where it won’t get knocked over.
When you’re ready to use the frozen sour cream, it’s best to thaw it slowly in the refrigerator. Avoid thawing it at room temperature, as rapid thawing can further affect the texture. Once thawed, give the sour cream a good stir to blend it back together.
More Ingredient Guides
- Recipes that Use Ricotta
- Recipes that Use Heavy Cream
- Recipes that Use Buttermilk
- Recipes that Use Tahini
- Recipes that Use Cannellini Beans
- Recipes that Use Pesto
- Goat Cheese Recipes
- Ricotta Desserts
- Italian Sausage Recipes
- Lamb Recipes
- Ground Beef Recipes
- Gnocchi Recipes
Did you try any of these sour cream recipes?
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35+ Sour Cream Recipes (Recipes that Use Sour Cream)
- 1 pound ground turkey
- 1/3 cup bread crumbs
- 1 egg (lightly beaten)
- 2 cloves garlic (minced or grated)
- 1 tablespoon fresh parsley (chopped)
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- ½ teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chicken broth
Swedish Meatball Sauce
- 2 Tablespoons cornstarch
- 2 cups chicken broth
- 2/3 cup reduced-fat sour cream
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- ¼ teaspoon nutmeg
- Salt and pepper (to taste)
- Chopped parsley (to garnish)
- Mashed Potatoes (Rice, or Egg Noodles)
- Lingonberry jam
- Preheat oven to 425 degrees.
- In a large bowl, combine ground turkey, bread crumbs, egg, garlic, parsley, allspice, nutmeg, salt and pepper.
- Shape mixture into 2-inch balls and place in a casserole dish. Pour 1 cup chicken broth around meatballs.
- Bake for 15-20 minutes, until cooked through. (Temperature should register 160-degrees)
- Meanwhile, make the gravy.
- In a large skillet, whisk together cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low and stir in sour cream, worcestershire sauce, dijon mustard and nutmeg. Season with salt and pepper to taste.
- Remove meatballs from oven and add them to the gravy using a slotted spoon (discard the cooking broth); continue to cook 1-2 minutes, spooning gravy over the meatballs. Garnish with parsley.