Homemade Cooking Cream

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  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 and 1/2 cups 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American


This is a versatile sauce recipe that can be used as a condiment, a dip, or a flavorful sauce over meats, fish, or vegetables.


  • ½ tsp. cumin seeds
  • ½ tsp. coriander seeds
  • ½ tsp. whole peppercorns
  • ¾ cup sour cream
  • ¾ cup cream cheese, softened
  • ½ tsp. kosher salt
  • 2 tsp. fresh squeezed lime juice


  1. Spatter the cumin and coriander seeds into a heavy bottomed dry pan set over medium-low heat. Tossing the pan occasionally, toast the seeds until their fragrance is warm and intoxicating, about 5 minutes.
  2. Pour the toasted seeds and the peppercorns into a spice grinder or use a mortar and pestle. Grind coarsely.
  3. In a medium bowl, mix the spices with the remaining ingredients. It’s easiest to use a fork to smooth the cream cheese into the other ingredients. Grab a cracker and taste for seasoning. You may want a touch more salt or lime juice.