Nori Sour Cream Dip

By Eric Kim
August 30, 2018
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Author Notes: 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).Eric Kim

Food52 Review: Featured in: The One Ingredient That Changed My Sour Cream Dip Game Forever.The Editors

Serves: a crowd
Prep time: 5 min

  • 1 cup sour cream (one of those 8-ounce containers is fine)
  • 2 packets 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
  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.
  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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