You love it with latkes, you need it with nachos, and find it essential with baked potatoes. But sour cream is also a crucial ingredient in creamy casseroles, stroganoffs, and paprikas; it's delicious spooned over pork chops, and stirred into salad dressings, and added to cakes to moisten and soften them.
As sour things go, sour cream isn’t actually very sour. The name “sour cream” actually describes a process of thickening regular cream, called “souring,” which produces a gentle, pucker-free tangy flavor.
Light varieties of sour cream contain a cream and milk mix, which results in less fat. And “fat-free sour cream” means it was made from non-fat milk with no cream used.