Cheesy kimchi dip with gochujang for a spicy kick.
Ingredients
- 1 lb. Sharp Cheddar Cheese, grated
- 2 Tbsp. Gochujang
- 8 oz. Cream Cheese, room temperature
- 1 tsp. Sea Salt
- 2 C. Kimchi, drained and roughly chopped
- 2 Scallions, thinly sliced
Directions
Place the cheddar, cream cheese, kimchi, gochujang, and sea salt in a food processor and pulse to combine. Scrape down the sides of the bowl and pulse a few more times.
Place the dip in a skillet and warm over the stove on low heat or heat in an oven-safe dish at 350ºF for 15-20 minutes, or until the edges start to bubble. Top with sliced scallions and serve with crispy bread, crackers or chips.
