Sour Cream Bottom-of-the-Jar

Leftover sour cream with dill and cucumber makes a great sauce or dip.


  • 1/3-1/2 cup regular or low fat sour cream – whatever is left in the bottom of your jar
  • Zest and juice of 1 lemon
  • 1/2 cup English (seedless) cucumber, grated, salted and drained
  • 1/4 cup half-and-half
  • Salt and pepper
  • A handful of fresh dill, chopped


To the sour cream jar, add the remaining ingredients. Shake to mix up and serve as a topper for chicken meatballs or pierogies.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit

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