18 Delicious Sour Cream Recipes for Every Occasion

Brimming with creamy goodness, sour cream is the secret star of countless dishes, transforming the ordinary into the extraordinary. Whether you’re whipping up quick weeknight dinners, indulging in comfort food cravings, or celebrating with seasonal favorites, our roundup of 18 delicious sour cream recipes has something for every occasion. Dive in and discover how this versatile ingredient can elevate your cooking to new, delectable heights!

Sour Cream Pancakes

These sour cream pancakes are the fluffy, tangy breakfast treat you didn’t know you needed. They’re incredibly easy to whip up and perfect for those lazy weekend mornings.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream
• 1 large egg
• 1/2 tsp vanilla extract
• 2 tbsp unsalted butter, melted

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
2. In another bowl, mix 1 cup sour cream, 1 large egg, and 1/2 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough pancakes.
4. Gently fold in 2 tbsp melted unsalted butter. Let the batter sit for 5 minutes to thicken.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
8. Serve warm with your favorite toppings. Tip: A dollop of extra sour cream and fresh berries add a delightful contrast.

The pancakes come out incredibly light with a slight tang from the sour cream, making them irresistible. Try stacking them high with a drizzle of maple syrup and a sprinkle of powdered sugar for an extra special touch.

Sour Cream Coffee Cake

Craving something sweet and comforting for your morning coffee or tea? This sour cream coffee cake is your answer, with its tender crumb and irresistible cinnamon swirl.

Ingredients

• 1 cup unsalted butter, softened
• 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
• 1 tbsp ground cinnamon
• 1/2 cup brown sugar

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 cup sour cream and 1 tsp vanilla extract.
4. In another bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. In a small bowl, mix 1 tbsp ground cinnamon and 1/2 cup brown sugar for the swirl.
7. Pour half the batter into the prepared pan and sprinkle with half the cinnamon sugar mixture.
8. Repeat with the remaining batter and cinnamon sugar, then use a knife to swirl the layers together.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Fluffy and moist, this cake boasts a perfect balance of sweetness and spice. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Sour Cream Chicken Enchiladas

Very few dishes hit the comfort spot quite like sour cream chicken enchiladas. You’ve got tender chicken, creamy sauce, and just the right amount of spice—all wrapped up in a warm tortilla. It’s the kind of meal that feels like a hug from the inside.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced green chiles
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 8 flour tortillas (6-inch)
• 1 cup enchilada sauce
• 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, 1/2 cup of Monterey Jack cheese, green chiles, cumin, and garlic powder until well combined.
3. Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.
4. Pour the enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining 1/2 cup of cheese.
5. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
6. Let the enchiladas sit for 5 minutes before serving to allow the filling to set.
7. Garnish with chopped cilantro before serving.

Rich in flavor and creamy in texture, these enchiladas are a crowd-pleaser. Serve them with a side of Mexican rice or a crisp salad for a complete meal that’s sure to impress.

Sour Cream Banana Bread

Unbelievably moist and tender, this Sour Cream Banana Bread is your new go-to for using up those overripe bananas. You’ll love the subtle tang from the sour cream, making each slice irresistibly delicious.

Ingredients

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

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Tip: Sifting the flour can make your bread lighter.
3. In a large bowl, beat 1 cup sugar and 1/2 cup unsalted butter until light and fluffy.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition.
5. Stir in 1 tsp vanilla extract, 1/2 cup sour cream, and 1 cup mashed bananas until just combined. Tip: Don’t overmix to keep the bread tender.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

A slice of this banana bread is wonderfully moist with a perfect balance of sweetness and tang. Try it toasted with a smear of cream cheese for an extra indulgent treat.

Sour Cream Blueberry Muffins

You know those mornings when you crave something sweet but not too heavy? These sour cream blueberry muffins are your answer. They’re fluffy, moist, and packed with juicy blueberries for that perfect bite.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup sour cream
• 2 large eggs
• 1 tsp 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, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 1 cup sour cream, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough muffins.
5. Carefully fold in 1 1/2 cups fresh blueberries. Tip: Tossing blueberries in a bit of flour helps prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

The muffins come out with a tender crumb and a slight tang from the sour cream, balancing the sweetness. Try serving them warm with a dollop of whipped cream for an extra treat.

Sour Cream Chocolate Cake

Hey, you know those days when you’re craving something sweet but not overly complicated? This sour cream chocolate cake is your answer. It’s moist, rich, and just the right amount of decadent.

Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsweetened cocoa powder
• 1 tsp baking soda
• 0.5 tsp salt
• 1 cup sour cream
• 0.5 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 0.5 cup boiling water

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 0.5 cup unsweetened cocoa powder, 1 tsp baking soda, and 0.5 tsp salt.
3. Add 1 cup sour cream, 0.5 cup vegetable oil, 2 large eggs, and 2 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Carefully stir in 0.5 cup boiling water until the batter is smooth. Tip: The batter will be thin, but that’s what makes the cake so moist.
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. Tip: Don’t open the oven door too early to prevent the cake from sinking.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For an extra moist cake, brush the top with a simple syrup while it’s still warm.

The cake is incredibly soft with a deep chocolate flavor that’s balanced by the tanginess of the sour cream. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch.

Sour Cream Cornbread

Perfect for those cozy nights in, this sour cream cornbread is a game-changer. You’ll love its moist texture and that slight tang from the sour cream.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup sour cream
• 1/3 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg

Instructions

1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup 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, 1/3 cup milk, 1/4 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; don’t overmix.
5. Transfer the batter to the prepared pan. Smooth the top with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cornbread cool in the pan for 5 minutes before slicing.

Moist and slightly crumbly, this cornbread pairs wonderfully with chili or honey butter. Try serving it warm for the best experience.

Sour Cream Apple Pie

Very few desserts strike the perfect balance between tangy and sweet quite like this one. You’ll love how the creamy sour cream base complements the crisp apples, making every bite a delightful contrast.

Ingredients

• 1 cup sour cream
• 3/4 cup sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 egg
• 2 cups thinly sliced apples
• 1 unbaked 9-inch pie crust
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 2 tbsp butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together 1 cup sour cream, 3/4 cup sugar, 2 tbsp all-purpose flour, 1 tsp vanilla extract, 1/4 tsp salt, and 1 egg until smooth.
3. Fold in 2 cups thinly sliced apples until evenly coated.
4. Pour the mixture into 1 unbaked 9-inch pie crust, spreading it evenly.
5. In a small bowl, mix 1/4 cup brown sugar and 1/4 cup all-purpose flour. Cut in 2 tbsp butter until the mixture resembles coarse crumbs.
6. Sprinkle the crumb mixture over the pie filling.
7. Bake for 50-60 minutes, or until the filling is set and the topping is golden brown.
8. Let the pie cool on a wire rack for at least 1 hour before serving.

Out of the oven, this pie boasts a creamy, custard-like filling with tender apples, all under a sweet, crumbly topping. Serve it slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.

Sour Cream Beef Stroganoff

Alright, let’s dive into making a comforting bowl of Sour Cream Beef Stroganoff. You’re going to love how creamy and rich this dish turns out, perfect for those cozy nights in.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 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
• 12 oz egg noodles
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add beef sirloin, cooking until browned on all sides, about 3-4 minutes. Remove and set aside.
3. In the same skillet, add onion and garlic, sautéing until soft, about 2 minutes.
4. Add mushrooms, cooking until they release their juices and start to brown, about 5 minutes.
5. Pour in beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine.
6. Return beef to the skillet, adding salt and pepper. Simmer for 10 minutes.
7. Meanwhile, cook egg noodles according to package instructions until al dente.
8. Remove skillet from heat and stir in sour cream until fully incorporated.
9. Drain noodles and serve topped with the beef stroganoff mixture.
10. Garnish with fresh parsley before serving.

Rich and velvety, this stroganoff pairs beautifully with the tender noodles, offering a delightful contrast in textures. Try serving it over a bed of mashed potatoes for a twist on the classic.

Sour Cream Lemon Pie

Ever had one of those days where you crave something sweet but not too heavy? This Sour Cream Lemon Pie hits the spot with its creamy texture and tangy lemon flavor, perfect for summer gatherings or a cozy night in.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 1/4 cups granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 cup whole milk
• 3 large egg yolks
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 cup sour cream
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until well combined.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then let it cool completely.
4. In a saucepan, whisk together 1 1/4 cups granulated sugar, 3 tbsp cornstarch, and 1/4 tsp salt. Gradually whisk in 1 cup whole milk until smooth.
5. Cook over medium heat, stirring constantly, until the mixture thickens and boils, about 5 minutes. Boil for 1 minute, then remove from heat.
6. In a small bowl, beat 3 egg yolks. Gradually whisk in 1/2 cup of the hot milk mixture, then return everything to the saucepan.
7. Bring to a gentle boil and cook for 1 more minute, stirring constantly. Remove from heat and stir in 1/2 cup lemon juice and 1 tbsp lemon zest.
8. Let the filling cool to room temperature, then fold in 1 cup sour cream until well blended.
9. Pour the filling into the cooled crust and refrigerate for at least 4 hours, or until set.
10. Before serving, beat 1 cup heavy whipping cream and 2 tbsp powdered sugar until stiff peaks form. Spread over the pie.

Just imagine the creamy, tangy filling against the crisp graham cracker crust, topped with fluffy whipped cream. Serve it with a sprinkle of lemon zest for an extra zing or alongside a cup of iced tea for the perfect summer dessert.

Sour Cream Potato Salad

Unbelievably creamy and tangy, this sour cream potato salad is the perfect side for your next BBQ or picnic. You’ll love how the flavors come together with just a few simple ingredients.

Ingredients

• 2 lbs red potatoes, cubed
• 1 cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh dill
• 1/4 cup chopped green onions

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are fork-tender.
3. Drain the potatoes and let them cool to room temperature, about 20 minutes. Tip: Spreading them out on a baking sheet speeds up cooling.
4. In a large bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, salt, and pepper until smooth.
5. Add the cooled potatoes, dill, and green onions to the bowl with the dressing.
6. Gently fold everything together until the potatoes are evenly coated. Tip: Be careful not to overmix to keep the potatoes from breaking apart.
7. Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Tip: Overnight chilling makes it even better.

Yummy and refreshing, this potato salad has a creamy texture with a nice crunch from the green onions. Try serving it on a bed of lettuce for a pretty presentation or alongside grilled meats for a hearty meal.

Sour Cream Raspberry Bars

These sour cream raspberry bars are the perfect blend of tangy and sweet, with a buttery crust that’ll have you coming back for seconds. Trust me, they’re as easy to make as they are delicious.

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup granulated sugar
• 0.5 cup unsalted butter, cold and cubed
• 1 large egg
• 1 cup sour cream
• 0.25 cup granulated sugar
• 1 tsp vanilla extract
• 1.5 cups fresh raspberries
• 2 tbsp all-purpose flour

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. In a bowl, mix 1.5 cups flour and 0.5 cup sugar. Cut in the butter until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes, or until lightly golden.
4. While the crust bakes, whisk together the egg, sour cream, 0.25 cup sugar, and vanilla in a bowl until smooth.
5. Toss the raspberries with 2 tbsp flour to coat, then gently fold them into the sour cream mixture.
6. Pour the filling over the hot crust, spreading evenly. Bake for another 25-30 minutes, or until the filling is set.
7. Let the bars cool completely in the pan on a wire rack before cutting into squares.

Cool these bars completely before serving to let the flavors meld beautifully. The contrast between the crisp crust and the creamy, fruity filling is simply irresistible. For an extra touch, dust with powdered sugar or serve with a dollop of whipped cream.

Sour Cream Sugar Cookies

Did you ever have one of those days where you just crave something sweet, but not too complicated? These sour cream sugar cookies are your answer. They’re soft, slightly tangy, and just the right amount of sweet.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 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 salt

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the sour cream, egg, and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Flatten each ball slightly with the bottom of a glass. Tip: Dip the glass in sugar to prevent sticking and add a little extra sweetness.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll continue to cook a bit on the baking sheet, so don’t wait for them to brown.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, these cookies are wonderfully soft with a delicate crumb. The sour cream adds a subtle tang that balances the sweetness perfectly. Try sandwiching them with a dollop of jam or lemon curd for an extra special treat.

Sour Cream Veggie Dip

Alright, you’re in for a treat with this Sour Cream Veggie Dip. It’s the perfect blend of creamy and tangy, and it’s ridiculously easy to whip up for any occasion.

Ingredients

• 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, chopped

Instructions

1. In a medium bowl, combine 1 cup sour cream and 1/2 cup mayonnaise until smooth.
2. Add 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Mix well to incorporate all the spices evenly.
3. Fold in 1 tbsp fresh dill, chopped, for a fresh herby flavor. Tip: If you’re not a fan of dill, parsley or chives make great substitutes.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Tip: This resting time allows the flavors to meld together beautifully.
5. Give the dip a quick stir before serving to ensure everything is well combined. Tip: For an extra touch, garnish with a sprinkle of dill or a dash of paprika on top.

Kick back and watch how this dip disappears at your next gathering. The creamy texture paired with the zesty flavors makes it a hit with any veggie platter. Try serving it with crisp bell peppers or crunchy cucumbers for a refreshing combo.

Sour Cream Pumpkin Bread

This time of year calls for something cozy, and what’s better than a slice of moist, flavorful sour cream pumpkin bread? You’ll love how easy it is to whip up, filling your kitchen with the warm spices of fall.

Ingredients

• 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 canned pumpkin puree
• 1/2 cup sour cream
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and 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, and 1 1/2 tsp pumpkin pie spice.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
4. Beat in 2 large eggs, one at a time, then stir in 1 cup canned pumpkin puree, 1/2 cup sour cream, and 1 tsp vanilla extract.
5. Gradually blend the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to dense bread, so stop as soon as the flour disappears.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely cover it with aluminum foil.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Here’s how it turns out: the sour cream ensures a tender crumb, while the pumpkin and spices offer a perfectly balanced sweetness. Try toasting a slice and spreading it with cream cheese for an extra indulgent treat.

Sour Cream Cherry Cobbler

Fancy a dessert that’s both tangy and sweet? This sour cream cherry cobbler is your go-to for a cozy night in. It’s easy to whip up and even easier to love.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 cups cherries, pitted
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish lightly.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. Add 1 cup sour cream and 1/2 cup melted unsalted butter to the dry ingredients. Stir until just combined.
4. Spread the batter evenly into the prepared baking dish.
5. Toss 2 cups pitted cherries with 1 tbsp lemon juice. Scatter the cherries over the batter.
6. Bake for 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Let the cobbler cool for 10 minutes before serving. Tip: For an extra touch, serve warm with a scoop of vanilla ice cream.
8. Tip: If using frozen cherries, thaw and drain them well to avoid excess moisture.
9. Tip: For a crispier top, broil the cobbler for the last 2-3 minutes of baking, watching closely to prevent burning.

Kind of magical how the sour cream makes the cobbler extra moist, right? The cherries burst with flavor, contrasting beautifully with the tender, slightly tangy base. Try it with a drizzle of caramel for an indulgent twist.

Sour Cream Garlic Mashed Potatoes

Ever find yourself craving something creamy, garlicky, and utterly comforting? These sour cream garlic mashed potatoes are your answer, blending smooth textures with a punch of flavor that’ll have you going back for seconds.

Ingredients

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

Instructions

1. Place the peeled and quartered potatoes in a large pot. Cover with cold water by 1 inch.
2. Bring the water to a boil over high heat. Once boiling, reduce heat to medium and simmer for 15-20 minutes, until potatoes are fork-tender.
3. While the potatoes cook, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Drain the potatoes well and return them to the pot. Mash them with a potato masher until smooth.
5. Add the garlic butter, sour cream, milk, salt, and pepper to the potatoes. Stir until everything is well combined and the mixture is creamy. Tip: For extra fluffy potatoes, warm the milk before adding it.
6. Taste and adjust seasoning if necessary. Tip: If the mashed potatoes are too thick, add a little more milk until you reach your desired consistency.

Nothing beats the creamy, velvety texture of these mashed potatoes, with the garlic adding just the right amount of kick. Serve them alongside your favorite roast or stir in some chives for a pop of color and freshness.

Sour Cream Pecan Pie

Let’s talk about a dessert that’s a game-changer for your next gathering. Sour cream pecan pie combines creamy tanginess with crunchy nuts for a twist on the classic you’ll love.

Ingredients

• 1 cup sour cream
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup chopped pecans
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the sour cream, sugar, salt, and vanilla extract until smooth.
3. Add the eggs one at a time, whisking well after each addition to ensure a smooth filling.
4. Stir in the chopped pecans, making sure they’re evenly distributed throughout the mixture.
5. Pour the filling into the unbaked pie crust, spreading it out evenly with a spatula.
6. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean.
7. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling firm up.

The pie boasts a creamy texture with a delightful crunch from the pecans. Serve it chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Looking for a way to add creamy, tangy goodness to your meals? Our roundup of 18 delicious sour cream recipes has something for every occasion, from cozy breakfasts to festive gatherings. We hope these ideas inspire your next culinary adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.