Kim-Cheezy Dip
Prep time: 
Fermentation time: 
Total time: 
Yield: 1 qt
  • 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
  1. Preheat oven to 350F.
  2. Blend artichoke hearts, kale and kimchi in a food processor until it's chunky, like a chopped salad consistency.
  3. 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.
  4. Sprinkle shredded cheddar evenly across top.
  5. Bake in oven 20 minutes.
  6. Turn on broiler to high, and broil 5 minutes or until cheese on top begins to brown. Remove from oven and let cool.
  7. Serve with sourdough baguette slices, crackers, sliced veggies, or tortilla or potato chips (cooked in a healthy fat like avocado or coconut oil).
  8. Refrigerate unused portion. Keeps about a week in refrigerator. Reheat before serving.
Recipe by Fermenters Club at