Highlight sour cream’s tangy talents with these 8 wide-ranging recipes

I don’t know where my love for sour cream started. It wasn’t love at first bite — at all — but it’s grown quite strong. And while there aren’t many dairy products in my fridge, sour cream is usually there, for tacos, for baking, for anything that needs a little tang. I thin it out to use in place of buttermilk in biscuits, pancakes and cake, I’ll mix it with avocado or spices to make a sauce for something, or just dollop on top of whatever dish needs it. In particular moods, I’ll swipe spicy chips through it.