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.

Rate it

Recipe Source

From Food editor Joe Yonan.

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.