Kimchi Dip with Summer Veggies

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

Kosher salt


Serve with:  sliced bell peppers, sliced cucumber, sliced fennel and snow peas





  1. 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.


  1. To serve, spoon kimchi dip in a bowl and place on a large platter.  Arrange fresh veggies around the bowl. Enjoy chilled!

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