Kimchi Cheese Dip

Serving Size 5

Prep Time 30 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

Inspired by Not Without Salt 

  • 1 pound grated vegan sharp cheddar 
  • 8 ounces vegan cream cheese 
  • 2 cups (from a 14 ounce jar) roughly chopped kimchi 
  • 2 tablespoons Gochujang (Korean red chile paste) (available at most Asian markets) 
  • 2 scallions, thinly sliced 
  • Rice crackers 

Preparation

  1. 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. Stir often to prevent the cheese from burning.
  2. Stir in the cream cheese until it’s just melted. Add the kimchi and Gochujang then stir well until the dip is completely melted.
  3. Top with scallions and serve while warm.

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