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Easy Creamy Pesto
Pantry Italian

Easy Creamy Pesto

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
  2. 2 Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

By sarah

White Cheese Sauce
Pantry Mexican

White Cheese Sauce

3.6

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Reduce the heat to medium-low and stir in shredded cheese until melted. Mix in sour cream and green chiles; cook, stirring occasionally and without letting it boil, just until heated through.

By Wilemon

Wasabi - Jalapeno Sauce
Pantry Asian

Wasabi - Jalapeno Sauce

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.

By BAJATHECAT

Molly's Mouthwatering Tzatziki Cucumber Sauce
Pantry Greek

Molly's Mouthwatering Tzatziki Cucumber Sauce

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Chop cucumber in a food processor until nearly liquefied; strain through cheesecloth to remove excess moisture, being careful not to over-drain and lose too much of the fresh flavor.
  2. 2 Mix together cucumber, yogurt, sour cream, mayonnaise, and garlic in a serving bowl; season with salt and pepper.

By Molly Kooiman Barber

Bill's Blue Cheese Dressing
Pantry American

Bill's Blue Cheese Dressing

4.7

Prep
5 min
Cook
Total
1445 min

Instructions

  1. 1 Whisk mayonnaise, sour cream, and Worcestershire sauce together in a bowl until well combined. Stir in mustard powder, garlic powder, salt, and pepper, then stir in blue cheese. Cover and refrigerate for 24 hours before serving.

By Jackie

Green Goddess Dip
Pantry American

Green Goddess Dip

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.

By TerryWilson

Buttermilk Ranch Dressing with Greek Yogurt
Pantry American

Buttermilk Ranch Dressing with Greek Yogurt

4.5

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Whisk Greek yogurt, buttermilk, sour cream, parsley, dill, onion powder, garlic powder, salt, and black pepper together in a bowl; cover the bowl with plastic wrap. Refrigerate so flavors blend, about 30 minutes.

By The Jazz Chef

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!
Pantry American

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mash blue cheese and buttermilk together in a small bowl with a fork until mixture resembles large-curd cottage cheese.
  2. 2 Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
  3. 3 Enjoy!

By LUCKYME9

Avocado Dressing I
Pantry American

Avocado Dressing I

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 In a blender or food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, onion salt, garlic powder, salt, and pepper. Blend until smooth. Cover, and refrigerate 30 minutes, until chilled.

By Sara

Creamy Lemon Dressing
Pantry American

Creamy Lemon Dressing

4.6

Prep
5 min
Cook
Total
20 min

Instructions

  1. 1 Combine lemon juice, zest, garlic, Dijon mustard, salt, and pepper in a medium bowl. Slowly whisk in olive oil until thickened. Whisk in sour cream until well combined. Transfer dressing to a sealable container.
  2. 2 Chill dressing in the refrigerator, 15 minutes to overnight.

By Ava Flavah

Avocado Tzatziki
Pantry American

Avocado Tzatziki

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.

By ambolicious

Homestyle Garlic Ranch Dressing
Pantry American

Homestyle Garlic Ranch Dressing

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk mayonnaise, buttermilk, onion, vegetable oil, eggs, sour cream, parsley, garlic powder, pepper, and salt together in a bowl until the dressing is creamy, about 30 seconds. Store dressing in a 1-quart jar in the refrigerator for up to 1 week. Shake before serving.

By gbrlbll

Chef John's Creamy Blue Cheese Dressing
Pantry American

Chef John's Creamy Blue Cheese Dressing

4.8

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Place mayonnaise, sour cream, and buttermilk in a bowl. Add garlic, black pepper, dry mustard, salt, sugar, cayenne, and Worcestershire sauce. Whisk together thoroughly.
  2. 2 Mix grated blue cheese into the cream base a little at a time to ensure it is evenly incorporated and doesn't clump.
  3. 3 Cover the bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to consolidate the flavors.

By John Mitzewich

Creamy Vegetarian Pasta Sauce
Pantry American

Creamy Vegetarian Pasta Sauce

3.0

Prep
15 min
Cook
15 min
Total
30 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, about 11 minutes.
  2. 2 Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

By Allrecipes Member

Presto Pesto Hamburger Mac
Dinner Italian

Presto Pesto Hamburger Mac

3.9

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir pesto and sour cream into ground beef until warmed; add macaroni and mix well.

By Melody

Rita's Spinach Casserole
Italian

Rita's Spinach Casserole

3.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
  2. 2 Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
  3. 3 Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
  4. 4 Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.

By KSBEESON

Leftover Spaghetti Lasagna
Dinner Italian

Leftover Spaghetti Lasagna

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Grease a 9x13-inch baking dish.
  3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
  4. 4 Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
  5. 5 Mix cottage cheese and sour cream in a bowl.
  6. 6 Spread half the spaghetti with sauce into the prepared baking dish.
  7. 7 Spread the cottage cheese mixture evenly over the spaghetti.
  8. 8 Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
  9. 9 Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

By Joey Joan

Batman's Best Caesar Dressing
Italian

Batman's Best Caesar Dressing

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a food processor or blender, combine olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream, and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.

By John Marshall

Pasta with Ricotta and Sun-Dried Tomatoes
Dinner Italian

Pasta with Ricotta and Sun-Dried Tomatoes

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
  2. 2 Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.

By Michelle Finley Baker

Easy Oven-Baked Real Polenta (Not Instant)
Dinner Italian

Easy Oven-Baked Real Polenta (Not Instant)

4.8

Prep
10 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  2. 2 Pour water into the prepared dish; stir in polenta and salt.
  3. 3 Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

By Nancy

Creamy Mushroom Pasta
Italian

Creamy Mushroom Pasta

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; add fettuccine and olive oil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
  2. 2 Meanwhile, melt butter in a skillet over low heat. Add mushrooms and cook, stirring occasionally, until soft and dark. Stir in stock, white wine, garlic, Italian seasoning, and salt. Increase heat to medium and cook, stirring constantly, for about 5 minutes.
  3. 3 Reduce heat to low and stir in sour cream until smooth. Stir in cornstarch and simmer until thickened, about 1 minute. Stir in fettuccine or spoon sauce over servings of pasta. Top with Parmesan cheese.

By Steph477

Creamy Baked Ziti
Dinner Italian

Creamy Baked Ziti

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat oven to 375 degrees F.
  2. 2 Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
  3. 3 Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
  4. 4 Bake 20 min. or until heated through.

By Kraft