Nori Sour Cream Dip
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).
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1/4 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon salt plus more to taste
- 1 clove garlic grated
- 1 teaspoon rice vinegar
- 1/2 teaspoon freshly cracked black pepper
- 1 cup sour cream (one of those 8-ounce containers is fi
- 2 grams total)
- assorted raw vegetables especially crunchy, bitter ones like radishes, radicchio, and e
- Carbohydrate 1.72110333333333 g
- Cholesterol 0 mg
- Fat 4.52608666666667 g
- Fiber 0.113833328564962 g
- Protein 0.32165 g
- Saturated Fat 0.643776666666667 g
- Serving Size 1 1 recipe (15g)
- Sodium 291.799666666667 mg
- Sugar 1.60727000476837 g
- Trans Fat 0.205596666666667 g
- Calories 48 calories
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).
