Nori Sour Cream Dip

4.0
22 Ratings

Eric Kim

Test Kitchen-Approved
Nori Sour Cream Dip

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).

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