Let us not kid ourselves. This ain’t a daily or weekly recipe, folks. It is a super indulgent (yet nutrient-dense) cheese dip, usually made for parties, and it’s a real crowd pleaser.
Goes great with homemade tortilla chips!
This recipe demonstrates a great use for older kimchi, which softens and loses its crunchy texture as it ages. I notice the texture of my kimchi start to get soft after about a month and a half in the fridge.
Note that cooking fermented veggies and kefir (above 140F) will destroy their probiotic content. But you will still enjoy the digestive enzymes and vitamins, which survive cooking.
- 8 oz./250g (1 brick) cream cheese, room temperature
- ½ lb. (225 g) sour cream (maybe homemade or even kefir sour cream?)
- 1 can (14 oz) artichoke hearts (about 8 to 10), drained of brine
- 4 oz. /125 g (wt) blue cheese, crumbled
- 4 oz./125 g (wt) cheddar cheese, shredded
- 2 oz/60 ml (by vol) kefir
- ½ cup (by vol) finely chopped kale (about 3 large leaves), any variety
- ½ cup (125ml) kimchi, any variety
- Preheat oven to 350F.
- Blend artichoke hearts, kale and kimchi in a food processor until it's chunky, like a chopped salad consistency.
- Combine mixture and all ingredients except cheddar cheese into a 1 or 2 quart oven safe dish. Crumble blue cheese, and stir together with a fork or a potato masher until smooth. It will take some elbow grease to break down the cream cheese. Even out the top of the mixture.
- Sprinkle shredded cheddar evenly across top.
- Bake in oven 20 minutes.
- Turn on broiler to high, and broil 5 minutes or until cheese on top begins to brown. Remove from oven and let cool.
- Serve with sourdough baguette slices, crackers, sliced veggies, or tortilla or potato chips (cooked in a healthy fat like avocado or coconut oil).
- Refrigerate unused portion. Keeps about a week in refrigerator. Reheat before serving.