Sour Cream Dip is quick, easy, and delicious.
You can use it with chicken, fish, potatoes, etc., it provides a delicious sour creaminess. I especially like it drizzled over tacos and as a salsa with nachos. If you are looking for a quick and easy sour cream dip, this is it. No roux, no flour, just sour cream and flavor!
What is sour cream sauce?
It’s exactly what it sounds like, a sauce made with sour cream. It’s basically a flavored sour cream that’s a bit looser than regular sour cream, making it easy to drizzle or smother on anything that needs a bit of creamy, cool, tangy flavor.
What is it made of?
The main ingredient is sour cream. Not surprisingly, sour cream sauce is simple and consists of: sour cream, spices, and a little milk to thin it out.
Sour Cream Sauce Ingredients
- sour cream – at its heart, sour cream is just cream fermented with enzymes and active cultures (like yogurt) to thicken it up. My all-time favorite sour cream brand is Good Culture. Sour creams vary in thickness, acidity, and creaminess, so choose a brand you like.
- garlic and onion powder – a small amount of garlic and onion powder mixed with sour cream is virtually indistinguishable, texture-wise, but adds so much flavor and flavor. You can use fresh garlic and onion, but I find granulated garlic and onion powder to be superior as you get a smooth sauce. Just make sure you get garlic power and onion power, not garlic salt or onion salt.
- milk – just a little milk will thin the sour cream to a crisp, pourable consistency. I like to use whole milk to keep the sauce creamy, but if you don’t have milk on hand, you can use a little water.
- salt and freshly ground pepper – self-explanatory, add salt and freshly ground pepper to taste your sauce.
optional additions: lemon/lime juice. If you want a bit of tartness and more tartness, add a squeeze of fresh lemon or lime juice to your sauce. It goes especially well with Mexican cuisine. Thinly sliced green onions or scallions create a classic sour cream and onion sensation. Stir to taste or finish your sauce sprinkled generously.
Can you heat the sour cream?
For this sauce, you don’t need to heat the sour cream, so that’s irrelevant, but for science, let’s talk about heating the sour cream. The answer is yes, you can. The key to adding sour cream to chutneys is to add it last, when the chutney is off the heat. The residual heat from your sauce will gently warm and melt the sour cream without breaking it up. If you heat it up too much or too quickly, the sour cream tends to crack or curdle. If you want to add something like a hot sauce that you bring to a boil, it’s best to go for crème fraiche.
Is it the same as cream or crème fraîche?
Sour cream sauce is not the same as cream or crème fraîche, but you can definitely use it as a substitute, especially if you are using sour cream to finish your dish.
Creme fraiche vs cream vs sour cream
- Cream – 30% fat, rich, thick, works well hot and cold. Naturally grown cream with spiciness and richness.
- mexican cream – 30% butterfat, slightly thick but drizzling, tart, rich, works well hot and cold. Slightly thick, naturally tart cream that tastes like a mixture of sour cream and crème fraîche.
- Sour cream – 20% fat, full-bodied, thick, slightly spicy, best for cold sauces/finishing. Naturally grown, refreshing, rich and creamy.
What to use sour cream sauce for
This sauce is perfect to serve with:
Pasta too!
Also, if you like sour cream, check out our Sour Cream and Onion Pasta recipe – it’s a warm sour cream sauce made with roux (butter and flour cooked together) served on penne and it’s AMAZING.
Good sauce!
steph-xox
sour cream sauce
Sour Cream Sauce adds a delicious spicy creaminess to chicken, fish, potatoes and is so easy to make.
To serve one coupe
- one coupe sour cream
- 2 Soup milk preferred whole milk choice
- 1/4 coffee spoon onion powder
- 1/4 coffee spoon garlic powder
-
In a bowl, combine sour cream, milk, onion powder, and garlic powder. Taste and season with salt and freshly ground pepper to taste.
If you need your sauce to be looser, add more milk, 1 teaspoon at a time, until desired consistency is achieved.
The sauce will keep in the refrigerator, covered, for up to 1 week.
nutritional intakes
sour cream sauce
Amount per serving (1 tablespoon)
calories 32
Calories from fat 28
% Daily value*
big 3.1g5%
saturated fat 1.9g12%
Cholesterol 6mg2%
Sodium 9mg0%
Potassium 23 milligramsone%
The carbohydrates 0.8g0%
Fiber 0.01g0%
sugar 0.1g0%
Protein 0.5gone%
*Percent Daily Values are based on a 2,000 calorie diet.
