Skip to content

Type what you have

Cook with

sour cream ×
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

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

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

Yia Yia's Tzatziki Sauce
Greek

Yia Yia's Tzatziki Sauce

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel cucumbers, then grate into a colander. Squeeze out excess water.
  2. 2 Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

By JessNeo

Greek-Inspired Potato Salad
Dinner Greek

Greek-Inspired Potato Salad

3.5

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Bring a pot of lightly salted water to a boil; add potatoes. Boil until fork-tender and mashably soft, about 12 minutes. Drain and immediately place potatoes in a bowl of cold water to prevent further cooking.
  2. 2 Combine mayonnaise, sour cream, feta cheese, onion, tomatoes, garlic, lemon juice, oil, pepper, and salt in a bowl and mix evenly. Fold in drained potatoes.
  3. 3 Let sit for 1 hour in a refrigerator before serving.

By Brian Genest

Easy Greek Yogurt Cucumber Sauce
Appetizer Greek

Easy Greek Yogurt Cucumber Sauce

4.7

Prep
25 min
Cook
Total
505 min

Instructions

  1. 1 Combine yogurt, sour cream, cucumber, green onion, feta cheese, garlic, vinegar, oregano, lemon juice, lemon zest, salt, and black pepper in a bowl; cover and chill before serving, 8 hours to overnight.

By Polly Rinas Janos

Mediterranean Chicken with Pepperoncini and Kalamatas
Dinner Greek

Mediterranean Chicken with Pepperoncini and Kalamatas

4.2

Prep
20 min
Cook
390 min
Total
410 min

Instructions

  1. 1 Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
  2. 2 Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
  3. 3 Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
  4. 4 Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

By beverlyb

Greek Chicken Couscous Bowl
Greek

Greek Chicken Couscous Bowl

4.8

Prep
35 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
  2. 2 While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
  3. 3 Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
  4. 4 Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.

By Kim

Greek Lamb Feta Burgers With Cucumber Sauce
Dinner Greek

Greek Lamb Feta Burgers With Cucumber Sauce

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Make patties: Place garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince, and set aside.
  2. 2 Break up lamb in a medium bowl. Sprinkle with minced toasted garlic, feta, oregano, salt, and pepper; stir with a fork to combine. Divide into 4 equal portions. Toss each portion back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4-inches wide. Refrigerate patties.
  3. 3 Make sauce: Mix together cucumber, sour cream, mint, vinegar, and garlic in a small bowl until combined. Season with salt and pepper. Refrigerate until ready to serve.
  4. 4 Cook patties: Build a hot fire on one side of the grill. Replace the rack. When coals are covered with white ash, place patties on the rack and close the lid. Cook on the preheated grill until done, about 4 to 5 minutes per side for medium to medium-well burgers. An instant-read thermometer inserted into the center of patties should read at least 160 degrees F (72 degrees C). Remove patties to a plate to rest.
  5. 5 Toast pitas on the hot grill until spotty brown and warm, about 1 minute per side. Split toasted pitas crosswise. Spread about 2 tablespoons sauce over 4 pita halves. Top each with a red onion slice, a tomato slice, and a burger patty. Spread remaining sauce over each burger. Top with remaining pita halves.

By USA WEEKEND columnist Pam Anderson