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 in April
Like fattoush salad and strawberry shortcake roll.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Strawberry Shortcake Roll
A birthday favorite in the Bon Appétit Test Kitchen.
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.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.