I Asked 3 Chefs for the Best Sour Cream, and They All Said the Same Thing

Sour cream isn't just for tacos and baked potatoes—it's a creamy chameleon that can quite literally transform everyday dishes into something extraordinary.

Swirl a spoonful into salsa verde, romesco, or even curry paste for an instant upgraded dip. Blend it with lemon juice, garlic, and oil for a quick marinade. Stir it into meaty, saucy dishes, like stroganoff for a touch of creamy tang. It even makes a bright, velvety swap for mayonnaise in dressing, spreading its magic in ways you might never have imagined.

It’s versatile, dependable, and indulgent without being fussy—and, apparently, it’s unanimous among chefs that one brand stands above the rest. Fage, the Greek yogurt maker we all know and love, has hit it out of the park in the sour cream aisle, too.

Meet the Sour Cream Superstars

• Molly Adams: Recipe developer and food writer
• Erin Clarke: Cookbook author and founder of Well Plated
• Stephanie Pixley: Recipe developer and deputy food editor at America's Test Kitchen

The Best Sour Cream, According to Chefs

Adams picks Fage sour cream every time. A good sour cream should "have a decent tang and a thick, luscious texture," she says. She uses sour cream mostly for baking, where it adds moisture, depth, and a subtle tang. During the holidays, she even folds it into sugar cookies for a boost of flavor and richness. It's the quiet ingredient that elevates a familiar treat into something memorable.

Clarke recently discovered Fage sour cream and hasn't looked back. "It's so creamy and rich," she gushes. With a short, simple ingredient list, she notes how remarkably thick and spoonable the texture is, carrying just the right amount of tang and clean dairy flavor.

She uses it for the classics but also finds creative ways to elevate weeknight dinners, like stirring a spoonful into mashed potatoes for silkiness, folding it into scrambled eggs off the heat, or whisking it with lemon and chives for a speedy sauce over salmon or roasted vegetables.

Pixley agrees wholeheartedly—it's Fage for the win. "I was pumped when I saw they make sour cream, too, because I love the flavor and texture of their yogurt," she says. It delivers a perfect balance of creaminess and tang, she explains.

While Pixley enjoys it in all the expected ways, its biggest star moment comes in baking. Sour cream coffee cake is her all-time favorite breakfast treat, and she swears by Fage for the rich, tender crumb and subtle tang it imparts.