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
Ingredients
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1
cup sour cream (one of those 8-ounce containers is fine)
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2
packets roasted seaweed snack (about 10 grams total)
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1
clove garlic, grated
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1
teaspoon rice vinegar
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1
teaspoon sesame oil
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1/2
teaspoon salt, plus more to taste
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1/2
teaspoon freshly cracked black pepper
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1/4
teaspoon sugar
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Assorted raw vegetables, especially crunchy, bitter ones like radishes, radicchio, and endive, cleaned and trimmed
Directions
- 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.
- Serve the dip in a bowl on a platter bedecked with the raw vegetables, which you should lightly salt (really makes a difference).
- This recipe is a Community Pick!
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17 Reviews