Brace yourself this is literally a two-minute recipe. It consists of bunging a jar of good quality chilli kimchi in a blender with cream cheese. It's perfect with the chilli, roast garlic & lemon oil Red Rock Deluxe Crisps.
INGREDIENTS
500 grams chilli kimchi, drained in a sieve
250 grams cream cheese
a little finely sliced chilli to garnish
chilli, roast garlic & lemon oil Red Rock Deluxe crisps, to serve
METHOD
Put the kimchi and cream cheese in a food processor and whiz until smoothish… and that is it! Store in a sealed container in the fridge for up to five days.
Makes about 2 cups.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.