what to do with a tub of sour cream, Costco size

Scones: https://food52.com/recipes/24984-multigrain-sour-cream-scones Make one or more double batches, shape each into a disk (per batch) and cut wedges, pull apart, freeze separated pieces on cookie sheet, wrap in parchment with baking instructions on outside, freeze to bake up later. Change spices and dried fruit (cherries for raisins, for example), add a touch of almond extract, add lemon zest, etc. for variety. I do this often because I buy sour cream in pint containers, but never use more than a few tablespoons at a time in cooking (stroganoff and similar sauces, etc.).

Savory Biscuits: https://food52.com/recipes/10822-sour-cream-biscuits-with-horseradish-chives-and-bacon Same method / techniques for freezing as recommended for the scones.

Dinner rolls: https://food52.com/recipes/8307-sour-cream-dinner-rolls Bake, freeze, thaw and heat for 15 minutes at 350 degrees to enjoy later

Freeze in one cup or smaller portions, for use in baking in the future. (The texture will be different, making it look rather strange, but the sour cream will work fine in baked goods.)

Hope this helps. ;o)

Of course the obvious is dip but there are so many other recipes that are delicious. I use it when I make creamed spinach, add it to any sauce (it works great in a beef sauce such as Beef Stroganoff), mix it with peas and add a squeeze of lemon juice, many different cake recipes, mix it with salsa for a tangy dip, frosting, pancakes, etc. The possibilities are endless, as many have stated. Experiment! You will be tastefully surprised!

Sour cream goes well with latkes (potato pancakes) and Tex-Mex as a crema. To make the crema, just add fresh lime juice and salt to taste.
For cooking, add sour cream to tomato sauce for pasta, substitute for heavy cream when making mashed potatoes, add to a blended soup like butternut squash to make thicker. Also check out this list of recipes from Bon Appetit:
http://www.bonappetit.com/recipes/slideshow/sour-cream-recipes

We love pierogies baked until puffy and crispy and dipped in sour cream mixed with Frank's red hot sauce. We buy the store bought frozen piergoies (don't hate me) and bake them a bit longer than the instructions on the bag, until they're golden brown and puffy. I've never tried with higher quality ones like I can get at the farmer's market though. Mix the sour cream with the hot sauce, tasting as you go, until you get the right amount of heat. The crispy dough and steamy middle with the creamy cold spiciness of the dip is just fantastic.

I must say, this is one of the more moth-watering threads I've seen in a long time. Every idea so tempting!

Make some frosting to go with the sour cream cake, http://www.epicurious.com/recipes/food/views/chocolate-sour-cream-frosting-104581

Sour cream can be used in doughs (and the doughs can be frozen); look for recipes such as begli (nut rolls), Kifli (crescents), and kolache (aka love letter cookies). My grandmother would brush her strudel with sour cream prior to baking for a crisp brown crust.
And our favorite way is with steamed, parslied new potatoes--top each bite with a dab of sour cream--it's a meal!

For Hungarians, sour cream is a food group! You can make creamed vegetables using this recipe as a foundation, https://food52.com/recipes/37566-hungarian-creamed-zucchini-anyu-s-tok-fozelek
Just sub out any veggie for the zucchini; fresh peas, green beans, and carrots are especially tasty.
If you had an Easter ham, make Hungarian ham broth with the bone and several cloves of garlic, peppercorns and bay leaf. Once the broth is ready, remove the bone. Whisk together sour cream and all purpose flour (about 1 TBs flour per pint sour cream to about 4-6 c broth). Whisk the sour cream into the broth until heated through and slightly thickened. Add in cooked green beans and some diced ham; we would also add a few spoonfuls of vinegar to get a slightly tart taste to balance the richness of the cream and ham. Serve hot.

Tarte flambé! Blind bake a pizza crust with a drizzle of olive oil & a sprinkle of thyme. Take out of the oven, spread with a thin layer of sour cream, & top with thinly sliced onions, a bit of cooked bacon lardons, and a sprinkle of Parmesan. Then put back in the oven for a few minutes.

Rømmergraut is a special-occasion kind of porridge from Norway. I only ate it once, but still think about it. It is absolutely divine:
https://www.sofn.com/norwegian_culture/featured_recipes/rommegrot/

Thanks for the help.

Make these: http://smittenkitchen.com/blog/2010/01/edna-maes-sour-cream-pancakes/

I would reduce the salt to 1/4 tsp because I found 1/2 tsp was too salty (for me and I love salt). You will love these, I promise.

Sour cream coffee cake is delicious and uses a fair amount of sour cream. I don't have a favorite recipe to share but perhaps others here might?