Use plain yogurt cup for cup. It works in dips, toppings, casseroles and baking. Greek-style yogurt is thicker and closest to sour cream.
Pick an ingredient and the swaps appear here, with amounts. The full chart is below.
The swaps, for 1 cup of sour cream
| Swap | How |
|---|---|
| Plain yogurt | 1 cup, cup for cup. |
| Blended cottage cheese | 1 cup cottage cheese, ⅓ cup buttermilk and 1 tbsp lemon juice, blended smooth. |
| Soured evaporated milk | 1 cup evaporated milk with 1 tbsp white vinegar. Let it stand 5 minutes. |
Which one for which dish
For dips and toppings on chili or baked potatoes, use plain yogurt or the blended cottage cheese, which both stay thick. In casseroles and baked goods, any of the three works. In hot dishes, stir yogurt in toward the end and keep the heat low, because yogurt can separate if it boils.
A lighter option
Plain nonfat or low-fat yogurt is the simplest way to cut fat in a dip or topping, and it measures the same, cup for cup. Check the label for added sugar, since some yogurts are sweetened.
Ratios from Colorado State University Extension, Ingredient Substitutions (reviewed August 2025), and New Mexico State University Extension, In a Pinch Ingredient Substitution. Checked on October 30, 2026. More swaps: ingredient substitutions.