I made beef stroganoff last night, and now I have about a cup of leftover sour cream. I don’t know what to do with it. I don’t like sour cream very much, so it will need to be suitably disguised.
Suggestions? Help?
Add onion soup mix to it (Lipton?) and make a dip for chips or pretzels.
Just about any Lipton soup mix will do but onion is probably the best. I too had some leftover sour cream and the only soup mix we had on hand was Italian tomato. Turned out pretty good but I think I used too much mix.
Another dip idea is to mix the sour cream with a can of condensed black bean soup.
Allow me to give my tasty dip recipe.
Mix it with indonesian sambal olek or the yummy vietnamese chili paste with the chicken on the jar. Let the two ingredients mingle and then serve. Yogurt works beautifully as well.
Brilliant. Good for chips and veggies. Take it to all the potlucks.
I’m sorry you don’t like sour cream au natural because PEROGIES and sour cream are gods own carbos.
yumm…
I had to sign up to tell you about my fave way to cook with sour cream.
Chicken Paprikas - chicken, onions, green pepper, paprika and sour cream.
Lip-smacking goodness.
What about a coffee cake or some kind of quick bread? Often those use sour cream, or you can substitue milk in the recipe with sour cream.
If you’re making anything ‘creamy’ (please hold the innuendoes) like pasta, fish/chicken casseroles just add it near the end of cooking. It helps to thicken the mixture.
Put it in mashed potatoes instead of butter.Mixed w/chives and cheese and/or garlic makes a nice side dish.Even better use scooped out baked potaoes(baked stuffed or twice baked) and brown them under the broiler for a minute or 2 after sprinkling bread crumbs on them.
Anything butter does sour cream does creamier.Just make sure to flavor it to eliminate the tang you probably notice.
For something a little different, make a fruit dip. Mix some of the sour cream with a little brown sugar until the brown sugar dissolves. Then dip apple slices, strawberries, pineapple, or other fruits in it. I don’t much like it with citrus, though.
Cover the bottom of a frying pan with onions and saute them. Then put a chicken breast on top. Cover it with paprika. LOTS of paprika. Pour in some chicken broth and simmer until the chicken is done and most of the liquid is absorbed. Stir in some sour cream. If it’s not a nice reddish color, you didn’t put in enough paprika. Serve over noodles–I like it over elbow macaroni best, because the elbows hold the sauce.
Add a spoon of sour cream to eggs before you beat them and scramble them. This is really nice. Not too much though; you don’t want excess liquid.
It’s also good for filling small nail holes in drywall before you paint.
It’s good on tacos. I also prefer potato salad made with sour cream rather than mayo.
Doritos nacho cheese are good dipped in it… or make an instant cheese cake, mix about equal parts of sour cream and the filling and spread on top.
Mix with a cup of mayonaise, 1 tblsp minced onion, 1 tblsp parsley, 1 tsp seasoned salt and 1 tsp dill and use as a dip with zucchini strips, broccolli flowerettes, carrot and celery sticks. Just had some last nite, and it was soooo good!
Make sweedish meatballs your next dinner. Mix the sour cream into the au jus just before you add the meatballs.
Mix it with whipped avacado meat. Add some tangy cherry peppers & basil for a tasty chip dip.
Sorry, there’s no such thing as leftover Sour Cream in my world. 
mmmmmmmmmmmmmmm
Wow, thanks for the suggestions everyone. I think I may go with either the Swedish meatballs or the quick bread suggestions, as I’ve been trying to avoid chips (crisps). I tend to nose-bag the whole packet at once, which isn’t very good for the waistline.
There is/was a restaurant in Beverly Hills called Hamburger Hamlet.
One of their specialties is something called, “Those Potatoes”
Basically, they were freshly grated hash browns grilled lightly brown and crisp, and then folded, with sour cream in the middle.
Sort of a “filled/stuffed” hash browns.
They’re great!
Sour cream is good dumped over a bowl of pineapple chunks.
It also lasts indefinitely in the fridge (I have some that’s close to a year old, and it’s still fine), so you shouldn’t feel like there’s any big rush to use it up.
And it’s not really the right season for this, but sour cream, vinegar, and a little sugar make an excellent dressing for cucumber-tomato salad.