Sour cream is a tangy, creamy dairy product made by fermenting cream with lactic acid bacteria. It’s a staple in many cuisines, from Mexican toppings to Eastern European soups. This article breaks down the macros of sour cream and provides a delicious, macro-friendly sour cream dip recipe you can make at home.
Ingredients
- 1 cup (240 ml) full-fat sour cream
- 1/2 cup (120 g) plain Greek yogurt (non-fat or low-fat)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) garlic powder
- 1/2 tsp (2.5 g) onion powder
- 1/4 tsp (1.5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper, freshly ground
- 1 tbsp (3 g) fresh chives, finely chopped (optional, for garnish)
Instructions
- In a medium bowl, combine the sour cream and Greek yogurt. Whisk until smooth and well blended.
- Add the lemon juice, garlic powder, onion powder, salt, and black pepper. Stir thoroughly to incorporate all the seasonings.
- Taste the dip and adjust seasoning if needed. If you prefer a thinner consistency, add a teaspoon of water or milk at a time until desired.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. (This step is optional but recommended.)
- Before serving, garnish with fresh chives if using. Serve chilled.
Tips
- Substitutions: For a dairy-free version, use a plant-based sour cream and plain unsweetened plant-based yogurt. The texture will be slightly thinner and the flavor a bit less tangy.
- Storage: Store the dip in an airtight container in the refrigerator for up to 4 days. Stir before serving, as some separation may occur.
- Common mistake: Don’t overmix the dip once the seasonings are added, as it can become watery. Gently fold until just combined.
- Flavor boost: For a more pronounced tang, let the dip sit in the fridge for an hour or more. The flavors will deepen.
Serving Suggestions
This sour cream dip is incredibly versatile. Serve it as a topping for baked potatoes, tacos, or chili. It also works beautifully as a dip for fresh vegetables, tortilla chips, or roasted potatoes. Drizzle it over grilled chicken or fish for a creamy finish.
Variations
- Herbed Sour Cream: Add 2 tablespoons of fresh chopped dill, parsley, or cilantro along with the chives.
- Spicy Sour Cream: Stir in 1 tablespoon of your favorite hot sauce or 1/2 teaspoon of cayenne pepper for a kick.
- Ranch-Style: Add 1 teaspoon of dried dill, 1/2 teaspoon of dried parsley, and 1/4 teaspoon of dried chives to mimic a ranch flavor.
- Smoky Sour Cream: Mix in 1/2 teaspoon of smoked paprika and a pinch of chipotle powder for a smoky depth.
Storage and Reheating
Store the dip in an airtight container in the refrigerator for up to 4 days. This dip is best served cold; do not reheat it, as the dairy will separate and become grainy. If you have leftovers that have been sitting out for more than 2 hours, discard them to ensure food safety.
Frequently Asked Questions
What are the macros for sour cream? A typical 2-tablespoon (30 g) serving of full-fat sour cream contains about 60 calories, 6 g fat, 1 g carbohydrates, and 1 g protein. The exact numbers can vary by brand and fat content.
Is sour cream keto-friendly? Yes, sour cream is generally low in carbohydrates (about 1 g per 2-tablespoon serving), making it suitable for a ketogenic diet, especially when choosing full-fat versions.
Can I use low-fat or non-fat sour cream? Yes, you can substitute low-fat or non-fat sour cream. The texture will be slightly thinner and the flavor less rich. The macros will change accordingly, with fewer calories and less fat.
How long does sour cream last? An unopened container of sour cream can last up to 2 weeks past the sell-by date if refrigerated. Once opened, it should be consumed within 1-2 weeks. Always check for signs of spoilage like mold or an off smell.
Can I freeze sour cream? Freezing sour cream is not recommended because it will separate and become watery and grainy upon thawing. It is best used fresh.
Is this dip safe for pregnant women? Yes, as long as the sour cream and yogurt are pasteurized, which they are in most commercial products. If you are using raw dairy, it is not safe for pregnant women.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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