Kimcheese it! is a new series where we celebrate everything kimchee and cheese. Dips, noodles, dumplings or nachos, we kimcheese it!
Whether you're a Super Bowl fan or not, this dip is a winner that always beats the spread. Just slightly spicy and full of flavor, this dip matches well with veggies, crackers, bread — almost anything. It's also the secret to my Korean Philly sushi. Served hot or cold, this Kimcheese Dip will guarantee a return invite to any potluck!
1 cup chopped kimchee
2 chopped scallions
⅓ cup sour cream
⅓ cup cream cheese (room temperature)
⅓ cup mayonnaise
⅓ cup grated cheese — mozzarella, cheddar or both
¼ cup parmesan cheese
¼ cup panko bread crumbs
Optional: ¼ cup kimchee juice
Preheat oven to 350 degrees. Chop kimchee. In a bowl, add kimchee, chopped scallions, sour cream, cream cheese, shredded cheese and mayo. Optional: Add ¼ cup kimchee juice to make spicier. Mix good and plenty. Place into a baking dish. Sprinkle parmesan and panko on top. Bake for 30 minutes, until brown and crispy on top. Serve with fresh vegetables, crackers, chips, french fries, you name it!
Serves 1 hangry person or 4 polite dinner guests.
Tips: If serving cold, omit the parmesan and panko. If serving hot, you can amp up that grated cheese for serious solo cheese pull.