Skip to content

Type what you have

Cook with

sour cream ×
Jalapeno Ranch Salad Dressing
Lunch American

Jalapeno Ranch Salad Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
  2. 2 Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

By bbqgirl

Cheesy Potato Salad
Lunch American

Cheesy Potato Salad

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place potatoes into a large pot and cover with water; bring to a boil and cook until easily pierced with a fork, about 10 minutes. Drain; set aside to cool.
  2. 2 Combine sour cream, ½ cup Cheddar cheese, ½ green onions, mayonnaise, and sugar in a large bowl. Gently stir in cooled potatoes. Top salad with remaining ½ cup Cheddar cheese, remaining ½ green onions, and bacon bits.

By KENNEDY5976

Sweet Pea and Dill Salad
Lunch American

Sweet Pea and Dill Salad

4.2

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
  2. 2 In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours before serving.

By CHRISTYJ

Best Ever Pasta Salad
Lunch American

Best Ever Pasta Salad

4.1

Prep
20 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
  2. 2 Combine penne, cucumbers, tomatoes, mayonnaise, sour cream, dill weed, and lemon pepper in a large bowl; mix well.
  3. 3 Chill in the refrigerator before serving, at least 45 minutes.

By ILOVETOCOOK

LittlePeeps' Truly Baked Potato Salad
Lunch American

LittlePeeps' Truly Baked Potato Salad

4.6

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer potatoes to a bowl of ice-cold water to cool completely.
  2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.; drain on paper towel.
  3. 3 Peel about half of the potatoes; chop peeled and unpeeled potatoes together.
  4. 4 Stir sour cream, sharp Cheddar cheese, scallions, salt, and ground black pepper together in a large bowl; add chopped potatoes and stir to coat.

By littlepeepsbrude

Mom's Dill Potato Salad
Lunch American

Mom's Dill Potato Salad

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Fill a large bowl with ice and cold water. Place potatoes in a large pot and cover with water; bring to a boil over high heat. Reduce heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain and immediately immerse in ice water until cold, about 5 minutes. Cut into bite-size pieces, leaving skins on, and place in a large bowl.
  2. 2 Combine mayonnaise, sour cream, green onions, and dill weed in a bowl until blended; season with salt and black pepper. Pour mayonnaise mixture over potatoes; toss to evenly coat. Taste; adjust seasoning if necessary. Cover the bowl; refrigerate 2 hours to overnight.

By Tsubaki

White Sloppy Joes
Lunch American

White Sloppy Joes

3.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off excess grease. Stir in cream of mushroom soup (undiluted), milk and liquid smoke. Reduce heat to low, and cook just until hot. Stir in sour cream, and season with salt and pepper. Remove from heat. Serve on hamburger buns.

By choldrencrt

Dill Potato Salad
Lunch American

Dill Potato Salad

4.1

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain, cool, peel, place in a large bowl, and chill.
  2. 2 Meanwhile, combine sour cream, Dijon, dill, parsley, salt, and pepper in a medium bowl.
  3. 3 Pour dressing over potatoes and toss gently. Chill before serving. Top with green onions, if desired.

By Sara

No Mayo Deviled Eggs
Lunch American

No Mayo Deviled Eggs

3.9

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl.
  2. 2 Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with chopped green onion.

By Eliz TR

Loaded Potato Mini Hand Pies
Lunch American

Loaded Potato Mini Hand Pies

5.0

Prep
25 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Cook bacon in a nonstick skillet over medium-high heat, stirring occasionally, until begins to render fat, about 3 minutes. Add green onions; cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
  2. 2 Add potatoes to the same skillet; stir until coated in drippings. Cook over medium-high heat for 4 minutes, stirring occasionally. Remove from heat. Cover with a lid; cool.
  3. 3 Stir bacon and green onions into cooled potatoes; add Cheddar cheese and sour cream. Season with black pepper.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  5. 5 Unroll pie crusts onto a flat work surface; cut out 24 circles using a 3-inch biscuit cutter or glass. Place 1 spoonful potato filling in center of 12 circles, keeping filling away from edges of dough. Cover with remaining dough circles, pressing tops down lightly.
  6. 6 Pick up 1 hand pie; pinch edges together to seal. Return to work surface; crimp edges together using a fork. Place on the prepared baking sheet. Repeat with remaining pies.
  7. 7 Brush beaten egg over pies using a pastry brush.
  8. 8 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By Kim's Cooking Now

Cool Cucumber Salad
Lunch American

Cool Cucumber Salad

3.9

Prep
20 min
Cook
Total
145 min

Instructions

  1. 1 Place cucumbers onto paper towels and let drain for a few minutes.
  2. 2 Stir yogurt, sour cream, onion, garlic, and dill together in a serving bowl. Add cucumbers and gently stir until coated. Season with salt and pepper. Refrigerate for 2 hours before serving for the best flavor.

By HAIRGODDESS

Copycat Crunchwrap Supreme
Lunch American

Copycat Crunchwrap Supreme

4.6

Prep
5 min
Cook
11 min
Total
16 min

Instructions

  1. 1 Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
  2. 2 Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
  3. 3 Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
  4. 4 Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
  5. 5 Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.

By Soup Loving Nicole

Loaded Baked Potato Soup
Lunch American

Loaded Baked Potato Soup

3.7

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Wrap potatoes in aluminum foil.
  3. 3 Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easy to handle, cut into cubes, and set aside.
  4. 4 Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble and set aside.
  5. 5 Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes.
  6. 6 Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes. Season with onion salt and black pepper.

By xtal420

Blue Cucumber Salad
Lunch American

Blue Cucumber Salad

4.6

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Scoop out cucumber seeds using a spoon; slice into thick half-moons, then place on a paper towel-lined plate. Sprinkle with ½ teaspoon salt; set aside.
  2. 2 Combine sour cream, onion, white wine vinegar, dill, sugar, and white pepper in a large bowl; fold in blue cheese until incorporated. Pat cucumber slices dry with paper towels; gently stir into blue cheese mixture until evenly coated.
  3. 3 Refrigerate for at least 1 hour; season with salt just before serving.

By madermouse

Tarragon Chicken Salad
Lunch American

Tarragon Chicken Salad

4.3

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
  2. 2 Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

By jessica

Curried Pumpkin Soup with Chives
Lunch American

Curried Pumpkin Soup with Chives

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
  2. 2 Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
  3. 3 Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

By lutzflcat

Creamy Apple Slaw
Lunch American

Creamy Apple Slaw

5.0

Prep
20 min
Cook
Total
40 min

Instructions

  1. 1 Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.

By Caroline

Taco Pasta Salad
Lunch American

Taco Pasta Salad

4.6

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spiral pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.
  2. 2 Meanwhile, heat a large skillet over medium-high heat; add ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef; cool.
  3. 3 Stir beef mixture into pasta. Add lettuce, tomatoes, Cheddar cheese, corn chips, onion, and French dressing; toss to combine and coat. Top with sour cream.

By mssyann8

Spicy Chipotle Sweet Potato Soup
Lunch American

Spicy Chipotle Sweet Potato Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
  2. 2 Stir chipotle peppers into the sweet potato mixture.
  3. 3 Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
  4. 4 Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

By Kent Jacobs