It's the perfect dish for a Labor Day treat from Chef Doreen Fang
Crab & Kimchee Party Dip
Serves - 2 Cups
Prep Time - 10 Minutes
Total Time - 15 Minutes
8 ounces cream cheese, softened room temperature
3 ounces crab meat, rough chop*(substitute with Krab meat)
¼ cup kimchee, rough chop
1 tablespoon kimchee juice (as needed)
1 tablespoon Sriracha sauce
2 garlic cloves, rough chop
1-2 teaspoons fresh lemon juice
In a small food processor add all the ingredients except for the kimchee liquid. Process until smooth and completely combined.
Season to taste with salt and pepper. Add 1 tsp of lemon juice, taste and add additional to your taste. If mixture feels too thick, add some of the kimchee liquid.
Chill in the fridge for at least 2 hours before serving. Best if made the day before, store in an airtight container and refrigerate.
Serve with corn chips or fresh vegetables. This is a great dip for a fresh crudité platter.