Cream Cheese Kimchi Dip

Cover and blend 1 minute. Stir in the cream cheese until its just melted.

Kimchi Dip Recipe Recipes Food Snack Recipes

Red Pepper Flakes to taste.

Cream cheese kimchi dip. 12 cup chopped kim chee 1 tablespoon kim chee juice 1 pkg 8 oz cream cheese quartered. 4 oz Cream Cheese. 1 tsp Brown Sugar.

By using lactic acid culture just like those used in making traditional dairy products were able to develop comparable taste and texture in plant-based dips butter sour cream and cream cheese. Bake until golden brown and bubbling with cream cheesy goodness. 6 oz Sour Cream.

Ideal for both vegans and non-vegans alike our new plant-based dairy alternatives are gluten-free non-GMO and made in-house with our own cultures. In a large skillet preferably cast iron or I imagine non-stick would be great here too add the cheese and melt over medium low heat. 7 oz Lucky Foods Seoul Radish Kimchi.

Stir often to prevent the cheese from burning. Seafood seasoning and a big pinch of cayenne give this dip an unmistakable edge. The well-loved blend of cream cheese hot sauce and rotisserie chicken gets a spicy update.

Add the kimchi and Gochujang then stir well until the dip is completely melted. Put all ingredients into blender. Top with scallions and serve while warm.

Serve with crisp vegetables or.

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