Making Sour Cream Out of Cream Cheese

It’s snowing here today and in an attempt to not run out to the grocery store, I’m trying to use what I already have for dinner.  I found a bag of leftover turkey in my freezer from Thanksgiving so I thought it was about time to use it up.  My family loves the turkey or chicken bake with the Stove Top stuffing on top of it.

So, I got the turkey thawed and chopped for the recipe made my own cream of chicken soup and then went to my refrigerator for sour cream. And much to my shock, I was all out of sour cream! I never run out of sour cream because it is one of my staples in the house. Upon further inspection, I had 7 boxes of cream cheese. I was trying to figure out some type of substitute when I called my neighbor and she suggested diluting down the cream cheese with some milk and add a little bit of vinegar to add the tang.

I used a little over half a box of cream cheese, added about 2 or 3 tablespoons milk and maybe another 1 or 2 tablespoons of vinegar. I had to heat up the cream cheese to make it blend with the milk, but it worked. It didn’t taste exactly like sour cream, but it was pretty close and when I mixed it in with my recipe, you could never tell the difference.