JAS_OH1
Forum GOD!
I like to use sour cream encorporated into the scrambled eggs when I make breakfast burritos instead of adding it while putting everything inside of the tortilla as when it's cold, it makes everything else cold, too. The addition of the sour cream makes the scrambled eggs very fluffy and tender.
During the holidays I use sour cream to make Knorr Swiss cold spinach dip served with pumpernickel bread. My family goes nuts for it. My DH's aunt used to make it every Thanksgiving but she doesn't cook anymore, so now I generally bring it to any holiday gatherings. People not in the family who show up always ask me for the recipe--Knorr Swiss used to put it on the back of the vegetable soup mix packet but now you scan the QR code or go to their website for it (super easy recipe).
Sour cream is an important ingredients atop the copycat Chipotle bowls and I could sub out Greek yogurt and it would still taste good, but not quite the same so I don't.
As far as adding Greek yogurt to anything that is being cooked, the live cultures in the yogurt are all killed so that seems like murder to me, LOL! I suppose it makes a big difference for someone dieting to use a no-fat or low-fat yogurt instead of sour cream regardless of killing the cultures due to having less calories and also for the added protein. I could stand to lose 25 pounds but I am not actively trying to do so...