2 cups Spicy Seoul Kimchi, drained
1/4 cup cilantro (leaves and tender stems)
8 ounces cream cheese, at room temperature
8 ounces sour cream
1 1/2 tablespoons Spicy Kimchi Hot Sauce
1 1/2 tablespoons unseasoned rice wine vinegar
1 tablespoon white miso
Serve with: sliced bell peppers, sliced cucumber, sliced fennel and snow peas
- Place kimchi and cilantro in a food processor, and pulse until finely chopped. Add cream cheese, sour cream, hot sauce, vinegar, miso and a few pinches of salt, then process until mostly smooth. Season to taste with additional salt and vinegar. If you’ve got the time, let the dip sit in the fridge for 1 hour before serving.
- To serve, spoon kimchi dip in a bowl and place on a large platter. Arrange fresh veggies around the bowl. Enjoy chilled!