Kimchi is the big-flavor boost in this dip (which gets some of its zing from sriracha). The key to getting a creamy texture is to squeeze as much moisture out of the kimchi as you can. It’s a great dip for crackers and raw vegetables, but try it as a spread on sandwiches or as a condiment to serve with grilled foods also. No food processor? No problem. Simply squeeze and then finely chop your kimchi and combine it with the other ingredients in a bowl. It’ll be a little chunkier, but just as good. This recipe can easily be doubled or tripled.
Football Foods
Creamy Kimchi Dip
Ingredients
1 cup napa cabbage kimchi, divided
8 ounces regular or reduced-fat sour cream
1 tablespoon sriracha
½ tablespoon soy sauce
1 lime, zested and juiced
⅛ teaspoon fine salt, plus more as needed
¼ cup chopped, toasted walnuts or pine nuts, for serving (optional)
Directions
Squeeze the kimchi over a bowl to remove as much moisture as possible.
In a food processor, combine ¾ of the kimchi and all of the sour cream, sriracha, soy sauce, lime zest and juice, and salt. Process until creamy.
Add the remaining kimchi and pulse just to combine, but leave slightly chunky. Taste and add more salt as needed. The mixture should be thick, but will thicken more once it’s chilled.
Transfer to a bowl and chill for at least 30 minutes. Sprinkle with the nuts, if using.
Serve with rice crackers or raw vegetables.