Kimchi Dip 3.000

Deb Lindsey/For the Washington Post, Dinnerware from Crate and Barrel

Smackdown V Feb 2, 2011

This dip was inspired by Joe Yonan's discovery of Kim's Magic Pops, which are Korean puffed-grain cakes, available at Whole Foods Markets. If your kimchi (fermented cabbage) is spicy and funky, you might not need the Sriracha or fish sauce. But if you use a mild, store-bought kimchi, those additions will improve the dip considerably.

Serve with the Korean puffed-grain cakes.

Make Ahead: The dip can be refrigerated in an airtight container for up to 5 days.


Servings: 3 cups
Ingredients
  • 1 cup (8 ounces) homemade or store-bought kimchi, with juices
  • 16 ounces (2 packages) Neufchâtel cheese
  • 2 teaspoons Sriracha (chili) sauce, plus more for optional garnish
  • 1 teaspoon fish sauce, or more to taste (optional)

Directions

Combine the kimchi, its juices and the Neufchatel in the bowl of a small food processor or blender; puree until smooth and well incorporated.

Taste, and add the Sriracha and/or fish sauce, if desired; pulse to combine.

Transfer to a serving bowl; or transfer to an airtight container and refrigerate for up to 5 days. Serve with puffed-grain cakes, rice cakes or another chip of your choice.

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Recipe Source

From Food editor Joe Yonan.

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.