Nori Sour Cream Dip
Eric Kim
Photo by Rocky Luten
- Serves
- a crowd
- Prep Time
- 5 Minutes
A sour cream dip all the same, but Korean-inflected and with nuance. Instead of Lipton onion soup mix, that deliciously desiccated "maraca-shake of onions rattling in a paper packet," as Amy Thielen once called it, mine calls for a couple packets of those roasted seaweed snacks that I grew up eating, and that have been in vogue among the Trader Joe's generation as of late. It's the secret ingredient in much of my cooking, gives everything a savory note that hits all the pleasure centers of the brain. This dip is salty, creamy, and umami-rich, makes you want to eat vegetables (which I don't do very often).
Ingredients
- 1 cup sour cream (one of those 8-ounce containers is fine)
- 2 packet roasted seaweed snack (about 10 grams total)
- 1 clove garlic, grated
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon sugar
- Assorted raw vegetables, especially crunchy, bitter ones like radishes, radicchio, and endive, cleaned and trimmed
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Directions
- Step 1
In a food processor, blitz the sour cream, roasted seaweed snack, garlic, vinegar, sesame oil, salt, pepper, and sugar until smooth. Taste and adjust for extra seasoning as needed.
- Step 2
Serve the dip in a bowl on a platter bedecked with the raw vegetables, which you should lightly salt (really makes a difference).