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
- 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)
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.
From Food editor Joe Yonan.
Tested by Joe Yonan.
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