No matter the season, a creamy, cheesy dip is always in style. Not only easy to whip up, but packed with so much flavor, this cheesy kimchi dip is an irresistible party appetizer, especially when served with fried wonton chips. If your grill is already on, just throw your skillet right on the hot grates. But if it’s not, this dip can also be made in the oven. Just start it on the stove top, then finish it in the oven at 350 degrees.
A popular Korean offering, kimchi is a fermented condiment primarily made of cabbage, carrots, and cucumber. Pickled, then fermented, this condiment ranges from mild to spicy and keeps indefinitely in the refrigerator.
Makes
10 servings
Total Time
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Ingredients
HEAT:
STIR IN:
Test Kitchen Approved
Test Kitchen Tip
To make wonton chips, cut wraps into triangles, fry in peanut oil over medium heat until golden brown, then drain on paper towels, and season with salt.
Instructions
Preheat grill to medium.
Heat oil in an 8-inch cast-iron skillet set on grill grate. Add scallion whites and garlic and cook 1 minute.
Stir in cream cheese until melted, then stir in Cheddar, kimchi, sour cream, gochujang, and fish sauce. Cook dip, covered, until bubbly around the edges, 10 minutes.
Top dip with scallion greens; serve with wonton chips, cucumber, and daikon.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 142
% Daily Value*
Total Fat 11g 16%
Saturated Fat 6g 30%
Cholesterol 35mg 11%
Sodium 482mg 20%
% Daily Value*
Carbs 5g 1%
Fiber 1g 4%
Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet.
