Skip to main content
Epicurious
Cookbooks

Sriracha Sour Cream

Besides the slew of south-of-the-border specialties that you can spice up (nachos, quesadillas, or 7-layer dip, anyone?), think about using this in place of plain sour cream in your favorite casseroles like beef stroganoff or noodle kugel.

Recipe information

  • Yield

    makes about 1 cup

Ingredients

3/4 cup sour cream
1/4 cup Sriracha

Preparation

  1. Step 1

    In a medium bowl, mix the sour cream and Sriracha, stirring to combine. Use immediately or store, refrigerated, in an airtight container for up to 1 week.

  2. VARIATION: Sriracha French Onion Dip

    Step 2

    Double the amounts listed, and combine with 1 envelope of Lipton French Onion Soup mix.

The Sriracha Cookbook
TagsCondimentSour CreamDairyGluten FreeNut FreeVegetarianEasyQuick5 Ingredients or FewerNo-CookCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
Raspberry–Brown Butter Skillet Cake
Assembled right in the skillet, no bowls needed.