Kimchi Dip
We wanted to start using Kimchenius in some snack & appetizer type dishes and came up with this recipe. This dip is amazing and the only problem with it is that you’ll want to find an excuse to make it again. This has become our go-to dish when having folks over or bringing a dish to a party. It really couldn’t be much simpler and it’s highly addictive.
Ingredients
1 15oz jar Kimchenius Kimchi drained (reserve liquid) and chopped roughly. You just want to cut it up enough so that you don’t have any big pieces and it will blend nicely with the other ingredients.
8oz cream cheese
8oz sour cream
8oz shredded/grated sharp cheddar cheese
Optional: Panko, crushed potato chips
Preparation
Chop the Kimchi and keep the liquid. A stand mixer makes quick work of this, but you can do it by hand too.
Add the cheddar, sour cream, cream cheese, and Kimchi along with juice to mixing or mixer bowl and mix. It’s really that simple, just mix it enough that it’s well incorporated and that aren’t any chunks of a particular ingredient in there.
Scoop the dip into an oven-safe bowl, pie dish or crock. If you choose, you can top it with panko or crushed potato chips. Put it in the oven at 350 deg. for about 25-30 minutes or until it all starts bubbling and is starting to brown a little on top.
To Serve
We like to top with some sliced green onion and then you’re ready to dig in. Use whatever type of crackers, chips, bread you like. It’s pretty basic, but we’ve found that tortilla chips, especially the scoop go really well with this dip and allow you to get a nice amount in each bite. It’s really good warm but is just fine if it’s been sitting for a while too.