Ready to transform your meals with a dollop of delight? Sour cream isn’t just a topping—it’s a secret weapon for adding richness and tang to your favorite dishes. From cozy comfort foods to quick weeknight dinners, our roundup of 20 Delicious Recipes with Sour Cream Easy to Make promises to inspire your next culinary adventure. Dive in and discover how versatile this kitchen staple truly is!
Sour Cream Pancakes
Amidst the myriad of breakfast delights, sour cream pancakes stand out with their tender crumb and subtly tangy flavor, offering a luxurious twist on the classic morning staple.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sour cream
- 1 large egg
- 1/2 tsp vanilla extract
- For cooking:
- 2 tbsp unsalted butter, melted
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the sour cream, egg, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy pancakes.
- Heat a non-stick skillet over medium-low heat and brush with a portion of the melted butter.
- Pour 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, brushing the skillet with more butter as needed.
Kissed with a golden exterior and boasting a moist, airy interior, these sour cream pancakes are a testament to simplicity meeting sophistication. Serve them stacked high with a drizzle of maple syrup and a dollop of extra sour cream for an indulgent breakfast experience.
Easy Sour Cream Chicken Enchiladas
These enchiladas blend the creamy tang of sour cream with the hearty comfort of chicken, wrapped in soft tortillas and baked to perfection.
Ingredients
- For the filling:
- 2 cups shredded cooked chicken
- 1 cup sour cream
- 1/2 cup diced green chilies
- 1 tsp ground cumin
- 1/2 tsp salt
- For the sauce:
- 1 can (10 oz) enchilada sauce
- 1/2 cup sour cream
- For assembling:
- 8 flour tortillas (8-inch)
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix the shredded chicken, 1 cup sour cream, diced green chilies, ground cumin, and salt until well combined.
- Warm the tortillas in the microwave for 30 seconds to make them pliable.
- Divide the chicken mixture evenly among the tortillas, rolling each one tightly and placing seam side down in the prepared baking dish.
- In a small bowl, whisk together the enchilada sauce and 1/2 cup sour cream until smooth, then pour evenly over the rolled tortillas.
- Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let stand for 5 minutes before serving.
- Garnish with chopped fresh cilantro before serving.
Serve these enchiladas with a side of refried beans and a crisp green salad for a complete meal. The creamy sauce and tender chicken filling make every bite irresistibly delicious.
Sour Cream Coffee Cake
Whisking together the perfect blend of comfort and sophistication, this Sour Cream Coffee Cake is a delightful treat that marries tender crumb with a rich, buttery streusel. Whether it’s the centerpiece of your brunch table or a sweet afternoon indulgence, its layers of flavor promise to enchant.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- For the streusel:
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, chilled and cubed
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan to ensure easy release after baking.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl periodically for even mixing.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract. The mixture may look curdled, but it will come together once the dry ingredients are added.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to a tough cake.
- For the streusel, combine the brown sugar, flour, chilled butter, and cinnamon in a small bowl. Use your fingers to pinch the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour half of the cake batter into the prepared pan, then sprinkle with half of the streusel mixture. Repeat with the remaining batter and streusel.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Kaleidoscopic in flavor, this coffee cake offers a moist, dense crumb contrasted by the crunchy, cinnamon-laced streusel. Serve it warm with a dusting of powdered sugar or alongside a dollop of whipped cream for an extra indulgent touch.
Easy Sour Cream Mashed Potatoes
Kickstart your culinary journey with these Easy Sour Cream Mashed Potatoes, a dish that marries the creamy richness of sour cream with the comforting simplicity of mashed potatoes. Perfect for any occasion, this recipe promises a velvety texture and a depth of flavor that will elevate your meal to gourmet status.
Ingredients
- For the potatoes:
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 cup whole milk
- 4 tbsp unsalted butter
- 1/2 cup sour cream
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
- Once boiling, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes well and return them to the pot. For extra fluffy mashed potatoes, let them sit for a minute to allow excess moisture to evaporate.
- Heat the milk and butter in a small saucepan over medium heat until the butter is melted and the milk is warm, about 2-3 minutes. Do not boil.
- Add the warm milk mixture, sour cream, salt, and pepper to the potatoes. Mash with a potato masher until smooth and creamy. For a finer texture, use a ricer or pass the potatoes through a sieve.
- Taste and adjust seasoning if necessary. Serve immediately for the best texture and flavor.
Yield a bowl of these luxurious mashed potatoes, and you’ll find their creamy texture and tangy undertones from the sour cream make them a standout side dish. Consider garnishing with a sprinkle of chives or a dollop of additional sour cream for an extra touch of elegance.
Sour Cream Banana Bread
This luscious Sour Cream Banana Bread is a tender, moist loaf that marries the rich tang of sour cream with the sweet, comforting flavor of ripe bananas, creating a delightful balance that’s perfect for any time of day.
Ingredients
- For the bread:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large bowl, beat the sugar and butter together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
- Mix in the mashed bananas and sour cream until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated to avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Soft and moist with a delicate crumb, this banana bread is elevated by the subtle tang of sour cream, making it irresistibly rich. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.
Easy Sour Cream Beef Stroganoff
Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that marries simplicity with indulgence. Easy Sour Cream Beef Stroganoff does just that, offering a creamy, savory delight that’s as straightforward to prepare as it is satisfying to savor.
Ingredients
- For the beef:
- 1 lb beef sirloin, thinly sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 cup sour cream
- 2 tbsp all-purpose flour
- For serving:
- 12 oz egg noodles, cooked according to package instructions
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the beef slices, season with salt and pepper, and cook until browned, about 3-4 minutes per side. Remove beef and set aside.
- In the same skillet, melt butter over medium heat. Add onions and garlic, sautéing until translucent, about 2 minutes.
- Add mushrooms to the skillet and cook until they release their juices and become tender, about 5 minutes.
- Sprinkle flour over the mushroom mixture, stirring well to combine. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in beef broth and Worcestershire sauce, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 3 minutes.
- Reduce heat to low. Stir in sour cream until fully incorporated. Return the beef to the skillet, heating through but not boiling to prevent curdling.
- Serve the stroganoff over cooked egg noodles, garnished with fresh parsley.
Melding the tender beef with the velvety sauce, this stroganoff boasts a rich depth of flavor balanced by the tang of sour cream. For an extra touch of elegance, serve alongside a crisp green salad or steamed asparagus.
Sour Cream Blueberry Muffins
Amidst the bustling rhythm of morning routines, these Sour Cream Blueberry Muffins emerge as a tender, moist delight, perfectly balancing the tang of sour cream with the sweet burst of blueberries. A testament to simplicity meeting elegance, they promise to elevate your breakfast or brunch spread with minimal effort.
Ingredients
- For the batter:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- For the blueberries:
- 1 1/2 cups fresh blueberries
- 1 tbsp all-purpose flour
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the sour cream, melted butter, eggs, and vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature for a smoother batter.
- Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the muffins tender.
- Toss the blueberries with 1 tbsp flour to coat, then fold them into the batter. Tip: Coating blueberries in flour prevents them from sinking to the bottom.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Rich in flavor with a velvety crumb, these muffins boast a delightful contrast between the juicy blueberries and the slight tang of sour cream. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent treat.
Easy Sour Cream Cornbread
Unveiling a classic with a creamy twist, this Easy Sour Cream Cornbread combines the rustic charm of traditional cornbread with the rich, tangy depth of sour cream, creating a moist, flavorful side that’s as versatile as it is delicious.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1/3 cup whole milk
- 1 large egg
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease an 8-inch square baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In another bowl, mix the sour cream, milk, egg, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread, so fold gently until no dry spots remain.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: For an extra golden crust, brush the top with melted butter halfway through baking.
Perfectly balanced between sweet and savory, this cornbread boasts a tender crumb and a slightly crisp exterior. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal.
Sour Cream Apple Pie
Few desserts marry the comforting warmth of spiced apples with the luxurious tang of sour cream as harmoniously as this pie. Perfect for autumn gatherings or a cozy night in, its flaky crust and creamy filling promise a delightful contrast in every bite.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 4 cups thinly sliced apples (about 4 medium apples)
- 1 cup sour cream
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 1 1/4 cups flour and 1/2 tsp salt. Cut in 1/2 cup chilled butter until the mixture resembles coarse crumbs.
- Gradually add 4 tbsp ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie plate. Trim and crimp the edges.
- In another bowl, combine 4 cups sliced apples, 1 cup sour cream, 3/4 cup sugar, 1/4 cup flour, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Pour into the crust.
- Brush the edges of the crust with the beaten egg for a golden finish.
- Bake for 50-60 minutes, until the filling is set and the crust is golden brown. Let cool on a wire rack.
Offering a sublime balance of textures, the pie’s creamy interior and crisp crust are a match made in heaven. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Easy Sour Cream Pork Chops
Buttery and tender, these Easy Sour Cream Pork Chops are a testament to the magic of simple ingredients coming together to create a dish that’s both comforting and sophisticated. Perfect for a weeknight dinner yet elegant enough for guests, this recipe promises a juicy, flavorful experience with minimal effort.
Ingredients
- For the pork chops:
- 4 bone-in pork chops, 1 inch thick
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pork chops later.
- Season both sides of the pork chops evenly with salt and pepper, pressing the seasoning into the meat for better adhesion.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes, to create a perfect sear.
- Sear the pork chops for 3 minutes on each side until golden brown, avoiding moving them to ensure a good crust forms.
- While the pork chops sear, whisk together sour cream, chicken broth, Dijon mustard, paprika, and garlic powder in a bowl until smooth for the sauce.
- Pour the sauce over the seared pork chops in the skillet, ensuring each chop is well-coated for maximum flavor.
- Transfer the skillet to the preheated oven and bake for 15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and tender meat.
Kissed by the creamy, tangy sauce, these pork chops emerge from the oven with a succulent texture and a depth of flavor that belies their simplicity. Serve them over a bed of buttery mashed potatoes or alongside crisp green beans for a meal that’s as visually appealing as it is delicious.
Sour Cream Chocolate Cake
Just when you thought chocolate cake couldn’t get any more indulgent, along comes this Sour Cream Chocolate Cake, a masterpiece of moist crumb and rich flavor that’s as effortless to make as it is impressive to serve. Its velvety texture and deep cocoa notes are perfectly balanced by the subtle tang of sour cream, making each bite a harmonious blend of sweetness and sophistication.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure your cake releases easily after baking.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt to eliminate lumps and aerate the dry ingredients for a lighter cake texture.
- Add the sour cream, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until just combined, being careful not to overmix to avoid a dense cake.
- Gradually pour in the hot water, stirring until the batter is smooth. The batter will be thin, but this is normal and contributes to the cake’s moistness.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even cooking.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.
Celebrate the sublime texture of this cake, where each forkful offers a tender crumb that melts in your mouth, complemented by the rich, chocolatey depth. Serve it dusted with powdered sugar or adorned with fresh berries for a touch of elegance that belies its simplicity.
Easy Sour Cream Potato Salad
Elevating the humble potato salad to new heights, this Easy Sour Cream Potato Salad combines creamy textures with a tangy twist, perfect for summer picnics or a refined side dish at your next dinner party.
Ingredients
- For the potatoes:
- 2 pounds red potatoes, quartered
- 1 tablespoon salt
- For the sauce:
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the mix-ins:
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh dill
- 2 hard-boiled eggs, chopped
Instructions
- Place the quartered red potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt.
- Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 10-12 minutes, or until fork-tender. Tip: Start checking at 10 minutes to avoid overcooking.
- Drain the potatoes and let them cool to room temperature. Tip: Spreading them on a baking sheet speeds up cooling.
- In a large bowl, whisk together the sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Add the cooled potatoes, red onion, fresh dill, and chopped hard-boiled eggs to the bowl with the sauce. Gently fold everything together until well combined. Tip: Use a rubber spatula to keep the potatoes intact.
- Cover and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld.
Zesty and creamy, this potato salad boasts a perfect balance of tang and richness, with the fresh dill adding a bright note. Serve it chilled on a bed of lettuce for an elegant presentation or alongside grilled meats for a comforting meal.
Sour Cream Lemon Pie
Amidst the warmth of summer, a Sour Cream Lemon Pie emerges as the epitome of refreshment, blending the tangy zest of lemons with the creamy richness of sour cream in a symphony of flavors that dance on the palate.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 1 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1 cup water
- 2 large egg yolks, lightly beaten
- 1/3 cup fresh lemon juice
- 2 tbsp unsalted butter
- 1 tsp lemon zest
- 1 cup sour cream
Instructions
- Preheat your oven to 375°F (190°C).
- In a food processor, combine the flour, butter, sugar, and salt for the crust. Pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Tip: Avoid over-processing to ensure a flaky crust.
- Press the dough into a 9-inch pie dish, crimping the edges decoratively. Chill for 30 minutes.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes, until golden. Let cool.
- For the filling, whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
- Gradually whisk half of the hot mixture into the egg yolks, then return everything to the saucepan. Boil for 1 more minute, stirring constantly. Tip: This step ensures a smooth, lump-free filling.
- Remove from heat and stir in lemon juice, butter, and zest. Let cool slightly, then fold in sour cream until fully incorporated. Tip: Adding sour cream off the heat prevents curdling.
- Pour the filling into the cooled crust and refrigerate for at least 4 hours, until set.
Every bite of this pie offers a delightful contrast between the crisp, buttery crust and the velvety, tangy filling, making it a perfect finale to any summer gathering. Serve chilled, garnished with fresh berries or a dollop of whipped cream for an extra touch of indulgence.
Easy Sour Cream Biscuits
Rustic yet refined, these Easy Sour Cream Biscuits marry the comforting warmth of homemade baking with the tangy richness of sour cream, creating a delightful treat that’s as versatile as it is delicious.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup sour cream
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky layers in the biscuits.
- Gently fold in the sour cream with a spatula until the dough just comes together. Avoid overmixing to keep the biscuits tender.
- Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle. Tip: For even baking, ensure the dough is of uniform thickness.
- Using a 2-inch round cutter, cut out biscuits and place them on the prepared baking sheet. Gather and pat the scraps to cut more biscuits.
- Bake for 12-15 minutes, or until the biscuits are golden brown on top. Tip: For an extra golden top, brush the biscuits with melted butter before baking.
Flaky, buttery, and with a slight tang, these biscuits are perfect served warm with a dollop of jam or as a side to your favorite soup. Their tender crumb and golden exterior make them a standout addition to any meal.
Sour Cream Raspberry Bars
Kaleidoscopic in flavor and texture, these Sour Cream Raspberry Bars are a delightful symphony of tangy and sweet, perfect for those who appreciate a dessert that balances richness with a refreshing fruitiness. The buttery crust provides a sturdy foundation for the luscious raspberry layer, crowned with a velvety sour cream topping that melts in your mouth.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- For the raspberry layer:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- For the sour cream topping:
- 1 cup sour cream
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan.
- In a medium bowl, combine the flour and sugar for the crust. Cut in the butter until the mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan. Bake for 15 minutes, or until lightly golden. Tip: Chilling the crust for 10 minutes before baking can help prevent shrinkage.
- While the crust bakes, mash the raspberries with sugar and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Spread evenly over the baked crust.
- Whisk together the sour cream, sugar, egg, and vanilla extract until smooth. Pour over the raspberry layer, spreading gently to cover. Tip: For an extra smooth topping, ensure all ingredients are at room temperature before mixing.
- Bake for 25 minutes, or until the topping is set and slightly golden at the edges. Cool completely on a wire rack before cutting into bars. Tip: For clean cuts, chill the bars for at least 2 hours before slicing.
Heavenly in every bite, these bars offer a creamy contrast to the vibrant raspberry filling, with a crust that’s irresistibly crisp. Serve them chilled with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an indulgent treat.
Easy Sour Cream Vegetable Dip
Just as the seasons change, so do our cravings for simple yet sophisticated dishes that bring people together. This Easy Sour Cream Vegetable Dip is a testament to the beauty of minimalism in cooking, offering a creamy, tangy base that perfectly complements the crisp freshness of your favorite vegetables.
Ingredients
- For the dip:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh dill, finely chopped
Instructions
- In a medium mixing bowl, combine the sour cream and mayonnaise until smooth.
- Add the lemon juice, garlic powder, onion powder, salt, and black pepper to the bowl. Stir until all ingredients are fully incorporated.
- Fold in the fresh dill gently to distribute it evenly throughout the dip without overmixing.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the dip a quick stir to ensure a consistent texture throughout.
Zesty and refreshing, this dip boasts a velvety texture that clings beautifully to vegetables, making each bite a harmonious blend of flavors. Serve it in a hollowed-out bell pepper for an eye-catching presentation that’s as delightful to look at as it is to eat.
Sour Cream Pumpkin Bread
Amidst the crisp embrace of autumn, a loaf of Sour Cream Pumpkin Bread emerges as the epitome of seasonal baking, blending the earthy sweetness of pumpkin with the tangy richness of sour cream for a moist, flavorful treat.
Ingredients
- For the batter:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Mix in the pumpkin puree, sour cream, and vanilla extract until the mixture is smooth.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Velvety in texture with a perfectly balanced sweetness, this Sour Cream Pumpkin Bread is a delightful accompaniment to your morning coffee or as a refined dessert when served with a dollop of whipped cream and a sprinkle of cinnamon.
Easy Sour Cream Noodles
Lusciously creamy and effortlessly simple, these Easy Sour Cream Noodles are a testament to the beauty of comfort food. With a velvety sauce clinging to each strand, this dish promises a delightful balance of richness and tang, perfect for a cozy weeknight dinner.
Ingredients
- For the noodles:
- 8 oz wide egg noodles
- 1 tbsp unsalted butter
- 1/2 tsp salt
- For the sauce:
- 1 cup sour cream
- 1/4 cup whole milk
- 1 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
- In the same pot, melt the butter over medium heat. Stir in the cooked noodles and salt, tossing to coat evenly.
- In a small bowl, whisk together the sour cream, milk, flour, garlic powder, and black pepper until smooth.
- Pour the sour cream mixture over the noodles, stirring gently to combine. Cook for 2-3 minutes, or until the sauce thickens slightly.
- Remove from heat and sprinkle with Parmesan cheese, stirring until the cheese is melted and the noodles are evenly coated.
- For an extra touch of elegance, garnish with freshly chopped parsley or chives before serving.
Fluffy and indulgent, these noodles boast a creamy texture that’s perfectly complemented by the sharpness of Parmesan. Serve them alongside a crisp green salad or as a comforting base for grilled chicken to elevate this simple dish into a memorable meal.
Sour Cream Cherry Cobbler
Elegantly bridging the gap between rustic charm and sophisticated dessert, this Sour Cream Cherry Cobbler marries the tartness of cherries with the creamy richness of sour cream, all under a golden, buttery crust that promises a delightful contrast in every bite.
Ingredients
- For the filling:
- 4 cups fresh cherries, pitted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup sour cream
- 1 tsp vanilla extract
- For the crust:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
- In a large bowl, combine the pitted cherries, 1 cup sugar, and cornstarch, stirring until the cherries are evenly coated. Let the mixture sit for 10 minutes to allow the cherries to release their juices.
- Gently fold in the sour cream and vanilla extract into the cherry mixture until well combined, then pour into the prepared baking dish.
- In another bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt for the crust. Stir in the melted butter and milk until a soft dough forms.
- Drop spoonfuls of the dough over the cherry mixture, covering it as evenly as possible. The dough will spread as it bakes.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly around the edges. Tip: Place a baking sheet underneath to catch any spills.
- Allow the cobbler to cool for at least 15 minutes before serving to let the filling set. Tip: Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
Golden and inviting, this cobbler boasts a tender, cake-like crust that perfectly complements the juicy, tangy cherry filling. For a festive twist, sprinkle the top with powdered sugar or drizzle with a simple vanilla glaze before serving.
Easy Sour Cream Garlic Bread
Zesty and utterly irresistible, this Easy Sour Cream Garlic Bread transforms the humble loaf into a luxurious side with minimal effort. Perfect for those who cherish the golden crunch of bread paired with the creamy, garlicky goodness that sour cream brings to the table.
Ingredients
- For the bread: 1 loaf French bread (about 16 oz), 1/2 cup unsalted butter (softened)
- For the garlic mixture: 4 cloves garlic (minced), 1/4 cup sour cream, 1/4 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper
- For garnish: 2 tbsp fresh parsley (chopped)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Slice the French bread in half lengthwise, creating two long halves. Place them cut-side up on the prepared baking sheet.
- In a small bowl, combine the softened butter, minced garlic, sour cream, Parmesan cheese, salt, and black pepper until well mixed. Tip: Letting the butter soften at room temperature ensures a smoother mixture.
- Spread the garlic mixture evenly over the cut sides of the bread halves. Tip: For an extra flavor boost, let the bread sit for 10 minutes before baking to allow the flavors to meld.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the topping is bubbly. Tip: Watch closely after 10 minutes to prevent burning, as oven temperatures can vary.
- Remove from the oven and sprinkle with chopped parsley for a fresh, colorful finish.
Nowhere does comfort food get more elegant than with this Easy Sour Cream Garlic Bread, where each bite offers a perfect harmony of crispy, buttery bread and a rich, garlicky topping. Serve it alongside a hearty soup or as a standout appetizer at your next gathering.
Conclusion
Luscious and versatile, these 20 sour cream recipes are a treasure trove for any home cook looking to add a creamy twist to their meals. From cozy breakfasts to decadent desserts, there’s something for every taste and occasion. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy cooking!
