Substitute for Sour Cream
Plain full-fat Greek yogurt is a straight 1:1 swap and most people can't tell the difference once it's mixed into a dish. Crème fraîche is richer and less tangy, so it works better in sauces you don't want to taste sharp. Cream cheese blended with a small squeeze of lemon juice works well in baked goods and dips.
Best Sour Cream Substitutes
- Plain Greek yogurt used 1:1
- Crème fraîche used 1:1
- Cream cheese + splash of lemon juice
Sour cream adds tang and creaminess to dishes. These substitutes work in dips, baking, and toppings.
Why it works
Greek yogurt and sour cream are both thick, cultured dairy products with similar tang and fat content. Greek yogurt can be slightly looser, but it holds up fine in most applications. Crème fraîche doesn't curdle when heated, which makes it a much better choice in pan sauces than sour cream.
Common mistakes
- Using low-fat Greek yogurt. It's noticeably thinner and more watery, especially in dips and baked goods.
- Stirring Greek yogurt into a hot pan sauce and having it curdle. Add it off the heat.
- Using flavored Greek yogurt. Even vanilla is enough to ruin a savory dip.
Real examples
- Baked potato or taco topping: Greek yogurt looks and tastes close enough that no one will notice the swap.
- Stroganoff or creamy pan sauce: crème fraîche is the better call since it won't break when the sauce is hot.