Highlight sour cream’s tangy talents with these 8 wide-ranging recipes - The Washington Post

I don’t know where my love for sour cream started. It wasn’t love at first bite — at all — but it’s grown quite strong. And while there aren’t many dairy products in my fridge, sour cream is usually there, for tacos, for baking, for anything that needs a little tang. I thin it out to use in place of buttermilk in biscuits, pancakes and cake, I’ll mix it with avocado or spices to make a sauce for something, or just dollop on top of whatever dish needs it. In particular moods, I’ll swipe spicy chips through it.

Poblano Cream. Bright green and creamy, with the subtle heat of poblanos, this excellent flavored sour cream works well with tacos, nachos, eggs and more.

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