KIMCHI CREAM CHEESE RECIPES

Name: Creamy Kimchi Dip
Yield: Makes about 3½ cups
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)

CREAMY KIMCHI DIP RECIPE | BON APPÉTIT

Creamy Kimchi Dip Recipe | Bon Appétit image

If the combination of cream cheese and kimchi sounds crazy to you—well, it's crazy good. Lovers of sour cream and onion dip, this one's for you.

Provided by Amiel Stanek

Yield Makes about 3½ cups

Number Of Ingredients 6

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)

Steps:

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.

KIMCHI TOAST RECIPE | BON APPÉTIT

Kimchi Toast Recipe | Bon Appétit image

If we had to give this toast a bunch of random personality traits, we’d describe it as a rule-breaking hothead with a softer side. Spicy, pungent kimchi plus smooth cream cheese, topped with a scallion salad—on toast. It works.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 oz. cream cheese, room temperature
¾ cup finely chopped kimchi; plus more for serving (optional)
2 scallions, thinly sliced on a diagonal
1 cup cilantro leaves with tender stems
½ lime
Kosher salt
4 ¾"-thick slices country-style bread, grilled or toasted
Chili oil and toasted white sesame seeds (for serving)

Steps:

Mix cream cheese and ¾ cup kimchi in a medium bowl. Toss scallions and cilantro in a small bowl. Squeeze in juice from lime, season salad with salt, and toss again to combine.
Smear kimchi cream cheese on toasted bread. Top with scallion salad and more kimchi, if using. Drizzle with chili oil and top with sesame seeds.

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Spicy heat plays well with melty cheese (think: queso dip, stuffed jalapeños, Buffalo wings and blue cheese). Here, kimchi and mozzarella cheese come together for a twist on the classic grilled cheese. Mildly flavored mozzarella is an especially good choice in this recipe because it lets the kimchi shine, but you could also add 1/4 cup of grated Cheddar, Monterey Jack or even pepper Jack for more kick. If you have grilled steak, roasted vegetables or practically any other savory leftover in your fridge, chop it up and add about 1/4 cup to your sandwich along with the kimchi. Smearing mayonnaise on the bread, instead of butter, might sound weird, but it won’t burn as quickly as butter, allowing the cheese ample time to melt, and the bread to toast up to golden perfection.
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Reviews 4
Total Time 15 minutes
Cuisine american, korean
Calories 435 per serving

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Kimchi is the secret ingredient you never knew your creamy pasta dishes were missing. It adds acidity to balance the heaviness of the cream and Parmesan, and a delightful burst of tangy flavor. Give it a try, you won’t be sorry!
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