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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

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

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

Mexican Baked Fish
Dinner Latin American

Mexican Baked Fish

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch baking dish.
  2. 2 Rinse cod fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour salsa over the top and sprinkle evenly with cheese. Top with crushed corn chips.
  3. 3 Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes. Serve topped with sliced avocado and sour cream.

By CHRISTYJ

Sour Cream Chicken Enchiladas
Dinner Latin American

Sour Cream Chicken Enchiladas

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
  2. 2 To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
  5. 5 Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

By Brenda

Quesadilla Salvadoreña
Dessert Latin American

Quesadilla Salvadoreña

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl until firm but not stiff.
  4. 4 Combine sugar and melted butter in a large bowl; beat on high speed until creamy.
  5. 5 Mix in egg yolks until well blended.
  6. 6 Gradually mix in Parmesan cheese. Add sour cream and baking powder; beat until batter is smooth.
  7. 7 Sift rice flour over batter, then fold it in with a spatula. Fold in egg whites.
  8. 8 Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
  9. 9 Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

By POSTRES de La Cipota

Air-Fried Peruvian Chicken Drumsticks with Green Crema
Dinner Latin American

Air-Fried Peruvian Chicken Drumsticks with Green Crema

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Brush an air fryer basket with olive oil.
  2. 2 Combine honey, 1 tablespoon olive oil, garlic, salt, cumin, paprika, oregano, and pepper in a large bowl. Add drumsticks; toss to coat. Arrange drumsticks vertically in the prepared basket, leaning against the basket wall and one another.
  3. 3 Cook in the air fryer at 400 degrees F (200 degrees C) until an instant-read thermometer inserted in the thickest part of drumstick reads 165 degrees F (74 degrees C), 15 to 20 minutes. Rearrange drumsticks with kitchen tongs halfway through cooking for even cooking.
  4. 4 Meanwhile, make sauce: Combine spinach, sour cream, cilantro, jalapeño, lime juice, garlic, salt, and pepper in the bowl of a food processor; process until crema sauce is smooth.
  5. 5 Drizzle some crema sauce over drumsticks and serve with remaining crema.

By Allrecipes

Peruvian Potato-Chicken Salad (Causa Rellena)
Dinner Latin American

Peruvian Potato-Chicken Salad (Causa Rellena)

5.0

Prep
40 min
Cook
25 min
Total
125 min

Instructions

  1. 1 Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
  2. 2 Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
  3. 3 Add ají amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with a potato masher. Switch to a spatula and mix until completely smooth.
  4. 4 Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill each ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
  5. 5 Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
  6. 6 Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness.
  7. 7 Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

By John Mitzewich

Toasted Cuban Sandwich
Lunch Latin American

Toasted Cuban Sandwich

4.5

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
  2. 2 Preheat oven to 500 degrees F (260 degrees C).
  3. 3 Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
  4. 4 Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
  5. 5 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.

By Allrecipes

World's Easiest and Most Amazing Two-Ingredient Dip
Appetizer

World's Easiest and Most Amazing Two-Ingredient Dip

3.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix sour cream and soy sauce together in a bowl until evenly combined.

By FXTROTLIMA

Sinfully Rich Creme Fraiche

Sinfully Rich Creme Fraiche

4.3

Prep
5 min
Cook
Total
1100 min

Instructions

  1. 1 Mix heavy cream and sour cream together in a glass bowl. Cover with plastic wrap and let stand at room temperature until thickened, 18 to 24 hours. Refrigerate before serving, at least 15 minutes.

By Sandy