Dinner Party

Nori Sour Cream Dip

by:
August 30, 2018
21 Reviews
Nori Sour Cream Dip
Photo by Rocky Luten
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

Test Kitchen Notes

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

  • Prep time 5 minutes
  • Serves a crowd
Ingredients
  • 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
In This Recipe
Tools
Set a Timer
Directions
  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).
Tags:

See Reviews

See what other Food52ers are saying.

  • Diomedes
    Diomedes
  • Theresa Busch
    Theresa Busch
  • FrugalCat
    FrugalCat
  • Eric Kim
    Eric Kim
Review
Eric Kim
Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at Saveur, Bon Appétit, and The New York Times and follow him on Twitter @ericjoonho. Born and raised in Georgia, Eric lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson.

Popular on Food52