kimchi cream cheese party dip

kimchi dip.jpg

My mom ate toast in the mornings at the store, it was quick and easy between customers. She would place slices in a toaster oven, two at a time, always at the same settings that resulted in an evenly light brown surface with the right amount of hardness. She let it cool just enough to avoid getting the bread soggy from the mayo and kimchi. She actually ate all western foods with kimchi, she said it went down easier. Sometimes, she would talk at length praising kimchi and how it was a taste saver. She later moved from mayo to cream cheese, I decided to use both in this dip.

  • 1 - 8 oz package of cream cheese (room temperature)

  • 1-2 Tbsp of mayo

  • 1 -2 Tbsp of Kimchi Sauce

  • ¼ cup of finely chopped kimchi (optional)

  • 1 garlic clove, finely minced

  • 1 shallot, finely minced (optional)

  • Dash of sugar (optional)

  • Salt, to taste (optional)

Substitute: if you have no kimchi on-hand, use fresh chopped onions and minced carrots to give some texture.

Whip cream cheese, mayo and kimchi sauce with a hand mixer; or stir by hand but it will have chunky pieces of cream cheese (and there’s nothing wrong with that!).

Stir in chopped kimchi, garlic, shallots and sugar.  Mix thoroughly.

Keep dip covered in a container & refrigerated until ready to serve.  Can be made 1-2 days in advance, so that the flavors meld. 

When serving, always use a clean spoon.

Keeps in the fridge up to 7-10 days.

Use it on toast, bagels, sandwiches, dip your crudites, slather it on fresh salmon and bake.

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