Alex Lau
If the combination of cream cheese and kimchi sounds crazy to you—well, it’s crazy good. Room temperature cream cheese is key for this recipe—if it’s too cold, it won’t blend smoothly with the sour cream. Kimchi varieties and brands vary greatly in terms of heat level and flavor profile, so choose your own adventure. See the rest of the $50 dinner party menu here.
Recipe information
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
Crackers, potato chips, pretzels, and/or sliced vegetables (for serving)
Preparation
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.
