Name: Creamy Kimchi Dip
Yield: Makes about 3½ cups
Ingredients: 2 cups kimchi (squeeze over the sink to get as much moisture out as possible); 8 ounces cream cheese, room temperature; 8 ounces sour cream; 1 tablespoon plus 1½ teaspoons low-sodium soy sauce; Kosher salt, freshly ground pepper; Crackers, potato chips, pretzels, and/or sliced vegetables (for serving)

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Alex Lau

If the combination of cream cheese and kimchi sounds crazy to you—well, it’s crazy good. Room temperature cream cheese is key for this recipe—if it’s too cold, it won’t blend smoothly with the sour cream. Kimchi varieties and brands vary greatly in terms of heat level and flavor profile, so choose your own adventure. See the rest of the $50 dinner party menu here.

Recipe notes

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