Creamy Kimchi Dip
Recipe GLPRecfb17d2e9df8a
A rich and tangy dip combining softened cream cheese and sour cream with vibrant, spicy kimchi. The umami depth of soy sauce rounds out the flavors, making this an excellent appetizer to serve alongside crispy chips, chewy pretzels, or fresh vegetables.
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Ingredients
2 cups kimchi, finely chopped and excess moisture squeezed out
8 ounces cream cheese, at room temperature
8 ounces sour cream
1 tablespoon plus 1½ teaspoons low-sodium soy sauce
Kosher salt to taste
Freshly ground black pepper to taste
Potato chips, pretzels, and/or sliced vegetables for serving
Directions
Finely chop the kimchi and squeeze it thoroughly over the sink to remove as much excess moisture as possible. Set aside.
Cut the room-temperature cream cheese into large chunks and place them in a medium bowl.
Add the sour cream one or two spoonfuls at a time to the cream cheese, using a spatula to mash and blend the two together until smooth and well incorporated.
Fold the finely chopped drained kimchi into the cream cheese mixture, stirring gently to distribute evenly throughout.
Add the low-sodium soy sauce and stir to combine all ingredients thoroughly.
Season with kosher salt and 7 to 8 generous grinds of fresh black pepper, adjusting to your taste preference.
Transfer the dip to a serving bowl and serve with potato chips, pretzels, and fresh sliced vegetables on the side for dipping.
