Bring the cream cheese to room temp. Set the cream cheese out for an hour or so to bring it to room temperature.
Strain the kimchi. About 1 cup of kimchi and reserve the juice.
Blend. Add the kimchi, the softened cream cheese, the sour cream, sriracha, and the sesame oil to the food processor fitted with the s-blade. Blend until smooth.
Garnish. Garnish the dip with chopped green onions. I also like adding furikake to the dip.
Video
RECIPE TIPS
Serving SuggestionsServe kimchi dip with your favorite potato chips, Fritos, or pork rinds. This dip is also delicious with sliced cucumbers.