889 cream soup recipes

I love this sour cream scrambled eggs, I used less butter and sour cream, still went very well.

Chopped black olives and canned clams stirred into sour cream with garlic powder and a kick of cayenne. Five minutes of effort, two hours in the fridge, and you've got a briny, creamy party dip.

Kalvefilet Med Sur Flot (Sauteed Veal in Sour Cream) recipe

Turkey Mexican is sliced barbecued turkey breast simmered in salsa, topped with melted cheddar and black olives, and garnished with sour cream. A fast 30-minute way to use leftover turkey.

Easy beef stroganoff with tenderloin, mushrooms, and sour cream in a quick pan sauce with a hint of nutmeg. Classic Russian comfort dish served over brown rice.

Green enchiladas with shredded chicken rolled in flour tortillas, smothered in creamy tomatillo-sour cream sauce and melted Monterey Jack. Weeknight Mexican comfort in under 30 minutes.

Cucumber salsa is a creamy yogurt and sour cream dip with shredded cucumber, fresh herbs, and cumin. Cool, tangy, raita-meets-tzatziki crossover for tacos, grilled meats, or chips.

Smoked salmon mousse layered with a green spinach stripe, set in a ring mold with cream cheese, sour cream, whipped cream, dill, and a hit of lemon. Elegant make-ahead party appetizer.

Traddtional cheesecake, on Festival Days, always do it for whole family! They all love it!

Warm artichoke and cheddar dip baked inside a hollowed-out bread bowl with cream cheese, sour cream, and garlic. The ultimate crowd-pleasing party appetizer.

Mini rice cake snacks topped with herbed cream cheese and sour cream, baked until warm and bubbly. A quick 10-minute appetizer with tarragon, rosemary, oregano, and dill.

Fire-roasted poblano chilis line the pan as the crust, filled with a silky Monterey Jack and egg custard made with homemade crema fresca. A crustless Mexican pie that's golden, smoky, and rich.

Grilled emu burgers seasoned with taco spices and topped with cheddar, sour cream, lettuce, and tomato. A lean, red-meat alternative with bold Mexican-inspired flavor.

Hawaiian chicken salad with curried sour cream, chutney, toasted coconut, and ginger, served in cantaloupe halves or over shredded lettuce.

Twice-baked crab stuffed potatoes with sauteed mushrooms, dry vermouth, Gruyere cheese, sour cream, and yogurt. A rich, restaurant-quality seafood potato that works as a main dish or impressive side.

Chicken and wild rice casserole with broth-cooked rice blend, sauteed mushrooms, Italian dressing, and sour cream. A 40-minute weeknight dump-and-bake for leftover rotisserie or cooked chicken.