Sour Cream with Herbs and Garlic
Thick, tangy sour cream mixed with fresh dill, green onion, and garlic—perfect as a savory filling for pancakes or a dipping sauce for mushrooms.
- Time
- 30 min
- Serving
- 128 kcal
- Ingredients
- ≈ $0.64
- Protein
- 2 g
Ingredients
- 1 Sour cream 20%pack 300 g ≈ $1.80 60 g
- 2 Dillpack 50 g ≈ $1.80 4 g
- 3 Green onionspack 50 g ≈ $1.30 5 g
- 4 Garlic≈ $10.00 per kg 1 g
- 5 Salt to taste
- 6 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Finely chop the dill2 and green3 onion, then press the garlic4 through a garlic press.
Mix everything into the sour1 cream, season with salt and black pepper.
Let it sit in the fridge for 20 minutes to let the garlic4 infuse.
Serve in a small bowl alongside pancakes: spoon a dollop onto each pancake and roll it up.
Tips
- Why it works
- Press garlic instead of mincing to avoid bitter allicin and let it blend smoothly into the cream without chunks.
- Substitutions
- Use 1 tbsp dried dill instead of fresh for half the flavor; swap green onion for 1 tbsp chives if needed.
- Common mistakes
- Overmixing turns the cream grainy. Stop when just combined. If it smells sharp, reduce garlic to ½ clove.
- Storing and reheating
- Lasts 3 days in the fridge; reheat gently in a saucepan for 1 minute or serve cold. Freezes poorly.
- Serve with
- Pair with warm blini and smoked salmon for a quick lunch, or spoon over roasted potatoes.
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