Say Kimcheese! Dip with Honey Butter Biscuit Dipsticks
Photos by Nick Torres, prop and food styling by Alyse Whitney and Nick Torres
Say Kimcheese! Dip
Prep Time: Dip on Demand (15 minutes or less)
Serves: A Lil’ Get-Together (4 to 6 people)
Kimchi and cream cheese are two core ingredients to my identity, being Korean and Jewish, so it thrilled me to find they pair together so effortlessly. The spicy funk from the kimchi is toned down by the creamy, slightly tangy cheese and even creamier Kewpie mayonnaise. Toasted sesame oil adds a nice warm note that is complemented by a slight bite of whole scallions (whites, light green, and dark green parts). Garlic powder rather than raw garlic adds its signature touch without overwhelming your palate. Quick-pickled vegetables are a key dipper choice, but you should definitely keep bagels handy, too. It just makes sense. (And it’s great as a swap for the herby cream cheese layer in Face Your Schmears Everything Bagel Dip, page 131.)
Plus, an all-new recipe for Honey Butter Biscuit Dipsticks will make for a great brunch combination, especially if you use some kimchi brine to make Kimchi Bloody Marys. Check out this dip and sip combo and how to make the dipsticks on my KTLA segment.
INGREDIENTS
1 package (8 ounces) cream cheese, softened at room temperature
1 cup kimchi, snipped into small pieces or rough chopped
½ cup Kewpie mayonnaise
3 tablespoons kimchi brine
2 teaspoons toasted sesame oil
½ teaspoon garlic powder
4 scallions, thinly sliced on the bias, a few sliced greens reserved for garnish
DIRECTIONS
Combine all the ingredients in a large bowl and mix well. Transfer to a small serving bowl, top with the reserved scallions, and say “kimcheese!”
Honey Butter Biscuit Dipsticks
INGREDIENTS
1 can (16.3 ounces) flaky buttermilk biscuits
2 tablespoons salted butter, melted
1 tablespoon honey
Everything seasoning
DIRECTIONS
Preheat the oven to 350°F. Cut each biscuit into three even pieces and roll each between your palms until it’s a small log. Place on a parchment-lined sheet pan and bake for about 12 minutes, or until golden brown.
Mix the butter and honey together and brush onto each biscuit dipstick. Sprinkle with everything seasoning and serve as your new favorite dipper!
DIPPER MATRIX
HOMEMADE (recipes in big dip energy)
Everything in a Pickle, page 218
Veggie Ribbons, page 214
Double Sesame Mochi Flatbreads, page 196
Wonton Lil’ Scoopz, page 200
Roulette Charred Peppers, page 216
Potato Skinny Dippers, page 219
Crispy Rice Dipsticks, page 207
STORE-BOUGHT IS FRAN FINE
Korean pickled daikon (bright yellow!)
Korean rice crackers
Tempura seaweed chips
Fritos Scoops, or another type of corn chip
Tortilla chips, especially Tostitos Scoops
Crudités, such as carrots, cauliflower, cucumbers, celery, cauliflower, broccoli, or sweet peppers
French fries, Tater Tots, or your favorite crispy potatoes
CHIPPY’S TIPPY
Use kitchen shears to cut the kimchi directly into the dip so you don’t stain your hands or cutting board.
FAQ
CAN IT BE MADE IN ADVANCE? Yes!
HOW LONG WILL IT KEEP? Up to a week in an airtight container at room temperature. After that, the kimchi can age a bit and get a little funkier, so add a sprinkle of sugar to offset that flavor and you can still eat it for a few more days.
MODIPFICATIONS: Have a jar of kimchi that’s been sitting around for a while and has soured? Sauté it in a small skillet over medium heat with a tablespoon of neutral oil or butter until lightly caramelized. (If it’s really funky, add a teaspoon of sugar or honey.) You can also add this addiptional layer of flavor with freshly purchased (or homemade) kimchi.
Recipe from BIG DIP ENERGY by Alyse Whitney. Copyright © 2024 by Alyse Whitney. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.
