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
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.