My childhood-instilled fear of wasting food kicks in...
March 8, 2011 4:09 PM   Subscribe

I made too much sour cream and onion dip for a party and I don't want to waste it, but also I don't want to keep eating it with chips. More advanced cooks, is there any other way I can reuse (some of) it without somehow ruining the sour cream and making a disgusting gloppy mess? All I can think of is spreading it on toast, so other suggestions would be great. Ingredients listed inside. Thanks!

Here's what's in the dip:
6 onions, roasted in the oven
2 cups sour cream
2 1/4 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp celery seed
2 tbsp fake bacon bits
3 tbsp chopped fresh chives
Salt and pepper
It's a more onion-heavy version than you sometimes see, but still definitely sour cream-based.

All answers welcome, including "seriously, just throw it out already."
posted by synchronia to Food & Drink (40 answers total) 11 users marked this as a favorite
Potatoes. Add to mashed potatoes, or scoop on top of a baked potato.
posted by Maxwell_Smart at 4:13 PM on March 8, 2011 [10 favorites]

Chicken wings! Mmmm.
posted by restless_nomad at 4:13 PM on March 8, 2011 [2 favorites]

There are a lot of recipes for sour-cream cakes--you could try making a savory one and see what happens. Maybe reduce the sugar a bit.

Or make corn bread with most of it, served with remaining dip.
posted by Mngo at 4:14 PM on March 8, 2011

I'm vegetarian, but can't you make it into a faux stroganoff?
posted by kellyblah at 4:14 PM on March 8, 2011 [1 favorite]

This is what I'd do/consider:

- use it where I normally use sour cream (potatoes, scrambled eggs, dip for veggies/pita, etc.)
-take it to work and leave it on the kitchen counter, with some chips or crackers. guaranteed it will be gone
- freeze it for later
posted by methroach at 4:14 PM on March 8, 2011

Make a huge batch of beef stroganoff. Srsly. It'd be good in beef stroganoff.
posted by BitterOldPunk at 4:15 PM on March 8, 2011 [5 favorites]

Seconding the baked or jacket potato, add some bacon and cheese and you've got a tasty meal going there.
posted by caliban at 4:16 PM on March 8, 2011

spread it on a tortilla, put some lunch meat and cheese. roll it up.
posted by elpea at 4:18 PM on March 8, 2011

Use it in a tortilla wrap or on a panini.
posted by rainy at 4:18 PM on March 8, 2011

Twice baked potatoes! Use the onion dip for the moisture, then top with cheddar cheese and of course, bacon.
posted by A Terrible Llama at 4:19 PM on March 8, 2011

Best answer: Sour cream mixed with marinara sauce makes really yummy creamy spaghetti. I'll bet your dip would be really good that way.
posted by TooFewShoes at 4:27 PM on March 8, 2011

Seconding beef stroganoff. It'd be ideal for that.
posted by Go Banana at 4:30 PM on March 8, 2011

This would be great as a sandwich spread, in lieu of mayo or whatever.

Also great as a sauce on top of something like eggs benedict. (Eggs benedict stroganoff?) Or fried dumplings, or pierogi...
posted by Sara C. at 4:39 PM on March 8, 2011

Beetroot soup? Other vege soups?

There are a bunch of french and russian soups that use sour cream - the moosewood cookbook by Mollie Katzen is a good source of such recipes.
posted by Hot buttered sockpuppets at 4:43 PM on March 8, 2011

I love eating dip with veggies. carrots, red & green peppers, cucumber, mushrooms, celery.. yum.
posted by L'Estrange Fruit at 4:46 PM on March 8, 2011 [3 favorites]

To make beefy stroganoff, brown some stew beef, then simmer in some water until tender, about 30 mins. Just enough water to keep it simmering. Add dollops of sourcream dip, stir well, serve over noodles. You could do a similar recipe w/ chicken, and add some curry. Or, poach fish in tomato sauce, add onion dip & curry.

Make squash soup or pureed squash, top with dip. Use in quiche, replacing most of the milk. Baked potatoes or twice-baked potatoes. Use in cornbread to replace the milk.

It would freeze adequately for future use in soups, but sour cream tends to separate after freezing, so not so good as dip after defrosting.
posted by theora55 at 4:54 PM on March 8, 2011

You could put a couple tablespoons into the middle of a light french omelet, fold it over, have it with a salad and a glass of white (or light red) wine and have awesome.
posted by A Terrible Llama at 5:00 PM on March 8, 2011

Put it in mashed potatoes!
Sure, that'll quadruple the volume. But warming leftover mashed potatoes in a skillet with butter makes great breakfast. And further leftovers could go into bread (a yeasted loaf bread).
posted by Prince_of_Cups at 5:01 PM on March 8, 2011

I'm finding a bunch of recipes for white pasta sauces that use sour cream, like this and this. I think it would go well in those too.
posted by galadriel at 5:07 PM on March 8, 2011

posted by Blasdelb at 5:15 PM on March 8, 2011

Best answer: Add it to cooked spinach for creamed spinach, more or less, depending on how decadent you want to be.
posted by Morrigan at 5:18 PM on March 8, 2011

I would not mind seeing this as a chicken salad mixture. Or perhaps served with rice and veggies.
posted by dragonplayer at 5:20 PM on March 8, 2011

On top of pirogies. Are you a vegetarian (I noted fake bacon bits.)? If so, add some vegetarian kielbasa.
posted by Morrigan at 5:24 PM on March 8, 2011

This recipe uses 1c sour cream + Bisquick + Sprite/seltzer to make the most deliciously light and soft buttermilk biscuits I've ever had. I've never tried it with flavorings in the sour cream, but I'd imagine they could only enhance the final product. Serve with chicken and gravy-- yum.
posted by Bardolph at 5:26 PM on March 8, 2011

Add a dollop to carrot soup or butternut squash soup.

Cut a potato almost like you are cutting discs for gratin but not all the way through, so it all stays together and then slather the sour cream mix inbetween each layer and all over the top.

Or just make potatoes gratin with it.

Healthier dipping options: red pepper slices, carrots, steamed broccoli

If you are veg, there is a good recipe for mushroom bourguignon which I have made several times and would be good with the sour cream on top.
posted by rmless at 5:27 PM on March 8, 2011

Stroganoff would be the ideal application for this. However if you're vegetarian you can make it with just mushrooms instead of beef. Just use a combination of regular white button mushroom and chopped portobello mushroom caps.
posted by katyggls at 6:16 PM on March 8, 2011

I eat a lot of sour cream dip on raw onion and celery sticks. I also endorse the potato, stroganoff, and cream soup suggestions.
posted by Bruce H. at 7:08 PM on March 8, 2011

You could make potato or pasta salad and use it as the dressing, maybe thinned with a bit of mayo. Or spread it on a pizza, top with mushrooms, cooked asparagus, spinach, red peppers and mozzarella. And the biscuit idea suggested above is a great one too.
posted by meringue at 7:12 PM on March 8, 2011

I immediately thought "casserole!" so looked up casseroles with sour cream in Allrecipes. A lot of these look like they would work well with onion dip instead of plain sour cream.

I like the stroganoff idea too.
posted by apricot at 7:55 PM on March 8, 2011

Chicken salad.
posted by rhapsodie at 8:32 PM on March 8, 2011

Mix it in with mashed potatoes, as suggested above by Prince_of_Cups. Then after you've eaten lots of nice mashed potatoes for dinner, the next day(s) mix the leftover dip/mashed potatoes with some eggs and a bit of flour (until the mixture holds together but isn't stiff). I always add onion, but you've got that covered in the sour cream. Then: potato pancakes!! Heat some oil -- make sure it's hot -- glop the potatoes in, turn when brown ..... yum. This is a very forgiving recipe, even if the pancakes fall apart they're still wonderful, and can be eaten with virtually anything, and/or topped with anything. Steak, baked beans, with applesauce, with ketchup, with maple syrup, with salsa ..... I wouldn't even recoil from U Bet Chocolate Syrup.

Lucky you!
posted by kestralwing at 8:57 PM on March 8, 2011

Best answer: Use it to top chili. Chili is incredibly easy in the crockpot.
posted by ad4pt at 9:13 PM on March 8, 2011

Just to add that twice baked potatoes freeze very nicely-what a luxury to have a bunch on hand. Total comfort food.
posted by purenitrous at 9:49 PM on March 8, 2011

Nthing beef stroganoff! It will be soooooo yummy! I am also loving the twice baked potatoes ideas I see here!
posted by Lynsey at 10:07 PM on March 8, 2011

To make beefy stroganoff, brown some stew beef, then simmer in some water until tender, about 30 mins. Just enough water to keep it simmering. Add dollops of sourcream dip, stir well, serve over noodles.

An alternative, if you're feeling spendy: get hold of some really good steak and cut it into little strips. Flash fry these in a bit of butter, high heat, short time, add the dip, heat through. Serve over rice. Would work equally well with mushrooms if you're vegetarian.
posted by altolinguistic at 1:57 AM on March 9, 2011

Drop a dollop of it on top of spicy or hearty soups - Chili, tortilla soup, borscht, all benefit from a glop of sour cream in 'em.

Or use it as a base for a creamy soup. Bisque? Creamy squash soup? Some kind of chowder?
posted by Pickman's Next Top Model at 8:23 AM on March 9, 2011

Response by poster: Thanks, everyone, this is great. Sorry the vegetarian issue was unclear - I'm not strictly vegetarian but try to eat meat infrequently. I'm marking as best answers the ones I will definitely be doing this week, but all of them were helpful!
posted by synchronia at 10:34 AM on March 9, 2011

This would be fantastic as the base for a casserole. Chicken, fish, vegetable; the choice is yours.
posted by h00py at 4:58 AM on March 10, 2011

And indeed, I found a dip that needed to be used tonight after discovering that I had only two eggs left to make a frittata.

I'd already browned and partly fried thinly sliced chat potatoes and arranged them erotically* in a large dish and had got the onions, bacon, chicken and oregano frying away in there with a bit of butter.

I whipped the two eggs (which were puny to begin with), milk, grated cheese and the aforementioned dip into a submissive state** and then added green beans to soak. I placed the onion/bacon/chicken/oregano mix on top of the taters, spreading everything out to avoid gaps and then poured the egg/milk/cheese/dip mixture over the top, making sure to cover everything in the dish evenly.

I put it in a pre-heated 180c oven for 40 minutes.

It was yummy.

*Posh Nosh
** More of the same

posted by h00py at 8:08 AM on March 22, 2011

Could have done with more eggs, though.
posted by h00py at 8:39 AM on March 22, 2011

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