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Cucumber-Miso-Kelp Dip

Cucumber-Miso-Kelp Dip

Photo: Kathy Gunst/Here & Now

Whirl up some cottage cheese (or yogurt or sour cream) with a cube of fresh/frozen kelp (or pulverized dried seaweed), miso paste, and fresh dill and you have an instant dip for raw fennel, carrots, peppers, celery and/or chips or pita bread.

Cucumber-Miso-Kelp Dip

Cucumber-Miso-Kelp Dip

Kathy Gunst
Course Appetizer, Snack
Cuisine Asian, Japanese
Servings 1 cup


  • Food Processor or Blender


  • 1 cup cottage cheese, plain yogurt, or sour cream
  • 1/2 cup peeled, chopped cucumber
  • 2 tablespoons chopped fresh dill
  • 1/2 cup dried, ground seaweed* or one (0.6 ounce) Atlantic Sea Farms Kelp Cube
  • 1 1/2 teaspoons white or yellow miso paste
  • Salt and pepper to taste
  • 1 dash hot pepper sauce, optional
  • *To ground the dried seaweed, place in a spice grinder, blender or food processor and whirl until finely pulverized


  • In the container of a food processor or blender, whirl all the ingredients until smooth. Season to taste with a touch more miso or salt, pepper, and pepper sauce to taste.


Kathy Gunst/WBURRecipe courtesy of Kathy Gunst/Here & Now, as part of “An Ocean Of Culinary Possibilities Using Fresh Seaweed Harvested In The US.” Kathy is the resident chef of NPR’s Here & Now and the author of 16 cookbooks. Her latest is, Rage Baking — The Transformative Power of Flour, Fury, and Women’s Voices (Tiller Press/Simon and Schuster).
Keyword Dip, Kelp, Seaweed, Vegetarian

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