In case you missed it, we’ve introduced a new, natural recipe for our sour cream. There’s literally (and we mean that in the literal sense), one ingredient: Grade A pasteurized cultured cream.
While we often grab the sour cream to top our tacos, burritos, and other south-of-the-border recipes, sour cream does amazing things to many different foods. It adds fluffiness, tanginess, creaminess – just to name a few.
Here are four ways to use our natural sour cream that goes beyond tacos.
Soups and Sauces
Want to thicken up your soup or sauce? Sour cream works like a charm. But be sure to swirl it in last and keep the soup or sauce hot, not boiling. Otherwise, the sour cream could separate. Mix it with tomato sauce for creaminess or incorporate it in a curry sauce to enrich the flavor.
Dips and Dressing
You can make some of the richest dips and salad dressings with sour cream. While traditionally the Turkish dip, tzatziki, is made with yogurt, you can easily replace it with sour cream for a tangy twist. Make your own Green Goddess dressing and top salads or marinate
From pancakes to biscuits to scrambled eggs, sour cream is a terrific addition to many breakfast favorites. Got a few remaining scoops left in the container? Add to pancake batter for some of the fluffiest pancakes ever. Or blend with scrambled eggs for a rich, creamy texture that’s oh-so-indulgent.
With sour cream, you can say goodbye to
What’s your favorite way to use sour cream?