Creamy Kimchi Dip

basically kimchi cream cheese sour cream soy sauce chips vegetables

Amiel Stanek

Makes about 3½ cups

Source

Ingredients

2 cups kimchi (squeeze over the sink to get as much moisture out as possible)

8 ounces cream cheese, room temperature

8 ounces sour cream

1 tablespoon plus 1½ teaspoons low-sodium soy sauce

Kosher salt, freshly ground pepper

Potato chips, pretzels, and/or sliced vegetables (for serving)

Method

Finely chop kimchi. Cut cream cheese into big pieces and transfer to a medium bowl. Add sour cream a few spoonfuls at a time and mash together with a spatula until combined. Stir in kimchi and soy sauce. Season with salt and 7–8 good grinds of pepper. Serve with chips, pretzels, and/or vegetables alongside.