10 terrific ways to use sour cream

So you bought some sour cream for Taco Tuesday and now you have a whole lot left. Amazing! Because if it’s Good Culture Sour Cream, you have lots of ways to use it. Whether or not you need, healthy cooking gadgets for clean eating or not, here are 10 ideas, each with a delicious recipe from our member brands.

1. Toss together a savory salad like this Southwest Taco Salad from Good Culture (above).

Ingredients

• Grass-fed beef
• Taco seasoning
• Good Culture Sour Cream
• Lettuce
• Salsa or pico de gallo
• Cilantro
• Avocado
• Red onion
• Lime juice
• Extra virgin olive oil
• Corn tortilla chips
• Salt and pepper

Directions

1. Sauté grass-fed beef and taco seasoning in a cast iron skillet until well done
2. Dice red onion, cilantro, and avocado
3. Place lettuce in bowl and drizzle with extra virgin olive oil, lime, salt, and pepper
4. Assemble the beef, salsa, avocado, tortilla chips, and the remaining garnishes on top of the lettuce
5. Finish with a squeeze of Good Culture Sour Cream.

2. Get in some extra greens with a Kale Citrus Salad from Uncle Matt’s Organic.

Ingredients

• 2 bunches organic kale, leaves torn off the stalks
• ¼ cup Uncle Matt’s Organic orange juice
• 2 tablespoons organic olive oil
• 1 teaspoon sugar
• 1 clove garlic, pressed or grated
• Salt and freshly ground black pepper
• 1 heaping tablespoon Good Culture Sour Cream
• 3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks
• 4 ounces goat cheese (chevre)
• 1/3 cup dried cranberries
• 1/3 cup sliced raw almonds
• Optional: 3-4 oz grilled Applegate Organics Grilled Chicken Strips 

Directions

1. Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
2. To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it’s nice and creamy.
3. Toss the kale in half the dressing for a minute or so, then add the citrus pieces, almonds and cranberries. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)
4. At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve.

3. Bake a loaf everyone will love, namely Lemon Poppy Seed Bread from Nellie’s Free Range.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½teaspoon salt
• ¾ cup (1 1/2 sticks) Nellie’s Free Range Unsalted Butter, melted
• 1 cup sugar
• 3 large Nellie’s Free Range Eggs
• 1 teaspoon vanilla extract
• Juice from 1 lemon (about 2 tablespoons)
• Zest from 1/2 lemon
• ¼ cup Good Culture Sour Cream
• 2 tablespoons poppy seeds
• ¾ cup buttermilk
• 1 cup confectioners’ sugar
• 1 tablespoon lemon juice
• 3 teaspoons milk
• Sliced lemons for garnish, optional

Directions

1. Preheat oven to 300F. Grease a 9” x 5” loaf pan with oil and line with a strip of parchment paper, leaving an overhang on two sides to lift out the bread.
2. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
3. Using a mixer, beat the butter and sugar together for 3 minutes, until it turns light yellow in color.
4. Add eggs one at a time, mixing well after each addition.
5. Add the vanilla extract, lemon juice, lemon zest, sour cream and poppy seeds, and mix until thoroughly combined for about 1 minute.
6. Keeping the mixer on low, blend in the buttermilk and flour mixture just until combined.
7. Transfer batter to the prepared pan and bake for 70-80 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
8. When the bread is cooled, combine confectioners' sugar and lemon juice in a small mixing bowl.
9. Slowly stir in the milk until you reach the desired consistency. The icing should be thick and not too runny.
10. Spread icing over the cooled bread and let harden before serving.

4. Create a superb side like these Loaded Mashed Potatoes from Bob’s Red Mill

Ingredients

• 1 ½ cups water 
• 2 Tbsp Nellie's Free Range butter
• ½ tsp kosher salt
• ½ cup cold milk
• 1 ½ cups shredded cheddar cheese, divided
• 1 ⅓ cups Bob’s Red Mill Potato Flakes
• ½ tsp garlic powder
• ¾ cup Good Culture Sour Cream, divided
• ½ cup chopped, cooked Applegate Naturals Sunday Bacon, divided
• ¼ cup minced chives or green onions 

Directions

1. Heat water to boiling, then add butter and salt.
2. Remove from heat and add cold milk.
3. Add 1 cup shredded cheddar cheese, potato flakes and garlic powder and stir gently. Fluff with a fork; do not whip.
4. Let sit for 2–3 minutes to melt cheese and thicken. Fold in ½ cup sour cream, 3 tablespoons bacon and 3 tablespoons minced chives/green onions. Garnish with remaining cheddar cheese, sour cream, bacon and minced chives or green onions.

5. Prepare a delicious dish like this Alsatian Bacon and Onion Tart from Applegate. 

Ingredients

• 1 (8-ounce) package Applegate Naturals Sunday Bacon

• 2 medium onions, quartered and thinly sliced

• 1 cup ricotta

• ½ cup Good Culturesour cream

• ¾ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 pound pizza dough, either homemade or store bought

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon chopped fresh chives

Directions

1. Preheat the oven to 400°F. Arrange the bacon on a 13 x 17 inch baking sheet and bake until almost crisp, 10 to 12 minutes. Transfer the bacon to a paper towel–lined plate to drain. Pour off the excess fat from the baking sheet, then use a paper towel to spread any remaining fat all over the bottom and sides of the baking sheet. This will keep the tart from sticking. Increase the oven temperature to 450°F.
2. While the bacon cooks, put the onions, ricotta, sour cream, salt and pepper in a bowl and mix thoroughly. Chop the bacon into bite-sized pieces and add to the onion mixture.
3. Roll and stretch the dough to fit the baking sheet. Drizzle the olive oil over the dough, then spread the onion and bacon mixture evenly over the dough. Bake until the edges of the tart are browned and crisp, about 20 minutes. Remove from the oven and cut into squares. 
4. Sprinkle the chopped chives over the squares and serve warm.

6. Make an app that’s to-die-for like this Sweet Potato Dip With Toasted Pecans And Bacon from Lundberg Family Farms. 

Ingredients

• 1 bag Lundberg Family Farms Sea Salt Rice Chips
• 1 ½ lb. sweet potatoes, peeled and cubed
• 2 shallots, quartered
• 2 cloves garlic
• 1 Tbsp. olive oil
• 1 tsp. dried thyme
• ½ tsp. ground cumin
• ½ tsp. salt
• ¼ tsp. pepper
• ½ cup Good Culture Sour Cream
• 3 slices Applegate Naturals Sunday Bacon, cooked, cooled and crumbled
• 2 Tbsp. toasted chopped pecans
• 2 Tbsp. chopped green onion

Directions

1. In bowl, toss together sweet potatoes, shallots, garlic, oil, thyme, cumin, salt and pepper. Spread on parchment paper–lined baking sheet; bake in preheated 375°F oven for 25 to 30 minutes or until sweet potatoes are tender.
2. Transfer to food processor along with sour cream; purée until smooth. Stir in 2 tbsp of the crumbled bacon. Transfer to serving dish and top with remaining bacon, toasted pecans and green onion.
3. Serve warm with Lundberg Sea Salt Rice Chips.

Tip: For a vegetarian option, replace bacon with chopped sun-dried tomatoes.

7. Plan an easy supper like Carne Asade Burritos from RightRice.

Ingredients

• 1 package Spanish RightRice
• 1 ⅓ cup beef bone broth
• ½ pound flank steak cut into thin strips against the grain
• 2 Tbsp. orange Juice
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. black pepper
• 1 tsp. garlic powder
• 1 tsp. salt
• ½ tsp. oregano
• 1 Tbsp. olive oil
• 4 large Maria and Ricardo's tortillas
• ½ cup A Dozen Cousins black beans
• ½ cup salsa
• ½ cup guacamole
• ½ cup Good Culture sour cream
• 1 cup spinach
• Cilantro for Garnish
• Hot Sauce

Directions

1. Marinade the steak in orange juice, cumin, chili powder, black pepper, garlic powder, salt, oregano for 10 minutes.
2. Prepare the Right Rice according to the packaging directions replacing the liquid with bone broth.  In the meantime, cook the steak.  In a large skillet fry the steak with the olive oil until nice and brown. About 5-7 minutes. Transfer to a cutting board and cut into small cubes.  
3. Lay out the tortillas and evenly distribute the rice, steak, beans, salsa, guacamole, sour cream, spinach and garnish with cilantro and hot sauce.  
4. Wrap up the burrito by folding in the sides and then roll up the bottom into a tight roll.

8. Stir up a crowdpleaser like this French Onion Dip from Good Culture.

Ingredients

• 1 ½ cups Good Culture Sour Cream
• ½ cup Stonyfield Organic Greek yogurt
• 3 medium sized yellow onions
• ¼ tsp. garlic powder
• ½ tsp. salt and pepper
• 1 tsp lemon juice
• Splash extra virgin olive oil
• Handful of chives
• 3 Tbsp. Applegate Naturals Sunday Bacon, chopped

Directions

1. Dice onions and cook in extra virgin olive oil in a dutch oven on medium heat for 10-15 minutes
2. Stir in brown sugar and spices, reduce heat to low, cook for 30-40 minutes until the onions are nicely caramelized
3. Combine onions with remaining ingredients
4. Top with chives and bacon
5. Serve with veggies and/or potato chips

9. Create a sweet treat with these Easy Concord Grape Cheesecake Squares From Crofter’s Organic.

Ingredients

• 4 Tbsp. Crofter’s Organic Premium Concord Grape Fruit Spread
• 1 cup graham cracker crumbs
• 2 Tbsp. raw honey
• ¼ cup coconut oil (melted)
• 16 oz. cream cheese (soft at Room Temperature)
• ¼ cup Good Culture Sour Cream
• 1 Tbsp. fresh lemon zest
• ½ cup sugar
• 2 Pete and Gerry's Organic large eggs (room temperature)
• 1 tsp. vanilla extract 

Directions

1. Preheat the oven to 350°F and line a 9” x 9” baking tray with foil or parchment paper. Lightly spray the lined tray with non-stick cooking spray and set aside.
2. In a medium sized mixing bowl, combine the graham cracker crumbs and honey. Mix lightly to combine. Next, add in the melted coconut oil stirring until the crumbs are evenly coated and moist. Firmly, but gently press the crumb mixture with a spatula into the bottom of the prepared baking pan (try to make this layer as even as possible).
3. In another medium sized bowl, beat the cream cheese until it becomes smooth. Add in the sour cream, fresh lemon zest and sugar. Beat to incorporate the ingredients. Next, add in the eggs and vanilla extract. Beat until ingredients are mixed.
4. Spoon the cream cheese mixture over the graham cracker crust. Next, use a spatula to spread the cream cheese mixture out evenly (make sure to spread it all the way to the corners of the pan). Dollop 1 Tbsp of Crofter’s Organic Premium Concord Grape Fruit Spread into each quarter of the pan and use a toothpick to swirl the fruit spread into the cheesecake mixture.
5. Bake in the preheated oven for 35 minutes. The cheesecake squares are done when there is no more jiggle in the center and the edges of the cheesecake will be a delicious golden-brown color. Once finished, remove from the oven and let cool on a wire rack. Once at room temperature, place the pan in the refrigerator and chill for 1 hour.
6. When ready to serve, remove the pan from the refrigerator and carefully take the cheesecake out. Remove the tinfoil/parchment paper then cut into 9 squares (for clean cuts, try running your knife under hot water first and in between cuts). Garnish with a sprinkle of fresh lemon zest. Enjoy!

10. Try a gorgeous dessert like this Skillet Carrot Cake from Pete and Gerry’s Organic.

Ingredients

• 1 cup all-purpose flour
• ½ cup almond flour
• ½ cup packed light brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamom
• 2 large Pete and Gerry’s Organic Eggs
• ½ cup vegetable oil (or canola oil)
• 8 ounces Good Culture Sour Cream
• 2 teaspoons vanilla extract
• 1 cup finely shredded carrots (about 2 medium-sized carrots)
• ¼ cup (½ stick) unsalted butter, softened to room temperature
• 4 ounces block-style cream cheese, softened to room temperature
• 2 teaspoons vanilla bean paste or vanilla extract
• 1 ½ cups powdered sugar

Directions

1. Preheat oven to 350F. Lightly spray or grease a 10-inch cast iron skillet and set aside
2. In a large bowl, combine the all-purpose flour, almond flour, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and cardamom. Whisk very thoroughly to combine, then set aside.
3. In a medium-sized bowl, combine the eggs, oil, sour cream, and vanilla extract. Whisk until fully combined; the mixture should have a pale yellowish color.
4. Pour the wet ingredients into the flour mixture and use a rubber spatula to fold the batter together until just combined. Add in the shredded carrots and fold into the batter until just combined and evenly incorporated.
5. Empty the batter into the prepared cast iron skillet and use an offset spatula to smooth the top.
6. Bake the cake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to fully cool to room temperature before frosting.
7. In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the butter and cream cheese together on medium-high speed until light and fluffy, about 3 minutes. Add in the vanilla paste/extract and continue beating until fully incorporated. With the mixer on the lowest setting, add in the powdered sugar and continue beating until fully incorporated.
8. Add the frosting to the top of the cooled carrot cake and use an offset spatula to spread into an even layer. Slice the cake into wedges and serve. Enjoy!